Lazy Sticky Toffee Pudding Cake

Note 1 : Inspired by <https://www.bbcgoodfood.com/recipes/ultimate-sticky-toffee-pudding> and <https://youtu.be/_PExZ-zHYso?si=nVR5-xpWyPGaI6if>

Ingredients

1. Preheat oven at 170°C for 30 minutes under fan setting.

2. Line a 6-inch square pan with a parchment paper.

175gm pitted dates

150gm milk

30gm water

1. Combine pitted dates and milk in a bowl. Microwave on low temp for about 3 minutes until milk is warm to touch. Set aside to steep for 30 minutes, or until milk has warmed to room temperature. Cover and store in fridge for at least 2 hours until dates has softened (whivh I did for almost 6 hours).

2. After 2-6 hours, add water to the dates mixture and microwave for another 3 minutes.

3. Mash the dates with a spoon. Set aside.

175gm all purpose flour

1 tsp baking soda

1 tsp baking powder

1. Combine flour, baking soda and baking powder in a bowl. Set aside.

90gm butter (40gm Maison Lescure, 50gm Pelangi)

1 cap vanilla essence

70gm dark muscovado sugar

30gm blackstrap molasses

2 eggs

1. Combine butter, vanilla essence, sugar, and molasses in a bowl. Beat with a hand mixer until light and fluffy.

2. In another bowl, beat eggs until light and fluffy.

3. Add in egg, in two batches, one batch at a time, into the butter mixture. Beat until well combined.

4. Add in mashed dates, in two batches, one batch at a time, into the batter. Beat until well combined.

5. Sift in flour mixture, in three batches, one batch at a time, into the batter. Fold and beat until just well combined. Do not overbeat after adding flour.

6. Pour batter into a lined 6 inch pan and cook covered with aluminium foil for 30 minutes, and uncovered for another 25 minutes.

7. Serve warm with caramel drizzle.