Kumara and Coconut Cakes with Caramel Sauce

• 1 c mashed orange kumara
• 150 g soft butter
• 200 g caster sugar
• 2 eggs
• 1 ½ c self raising flour
• ½ tsp baking soda
• 1 tsp each of cardamon and cinnamon
• ½ c desiccated coconut
• ½ c milk
• For the caramel sauce:  
• ½ c brown sugar
• ¼ c water
• 1 c cream

Preheat the oven to 175C and grease an a large muffin pan.  Cream the butter and sugar and then add in the eggs one at a time and beat well.  Fold in the dry ingredients, and then stir in the kumara, milk and coconut.
Spoon the batter into the muffin pans and bake for 15-20 mins until golden and cooked through.  
To make the caramel, heat the brown sugar and water in a pan over medium heat until bubbly and glossy.  Turn down the heat and slowly pour in the cream and simmer for 2-3 minutes until thickened.
Serve the cakes with whipped cream or icecream and lashing of caramel sauce.

Squeeze the juice of 2 lemons over a whole chicken. 

Place the cut lemons inside the chicken cavity. 

Sprinkle the chicken with freshly ground pepper, sea salt and chilli flakes and oven roast or barbeque cooking until the juices are clear.