Ingredients

Instructions

  1. Preheat oven to 180°C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style.
  2. Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes.
  3. Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes.
  4. Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves.
  5. Stir in the eggs until combined.
  6. SIft in the flour and ginger, then fold in with a metal spoon until combined.
  7. Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon.
  8. Bake 15 minutes or until the tops are firm when touched.
  9. Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool.
  10. To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves.
  11. Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened.
  12. Remove from the heat and gradually beat in the ising sugar until smooth.
  13. Spread the icing onto cakes and decorate by sprinkling with the optional sugar.