Puding Toffee Lengket Merah Merah

Cake

1. Combine the dates and water in a pot. Bring to a boil and simmer until the dates are soft. Transfer to a blender with any remaining water and blend until smooth. Set aside to cool.
2. Sift the flour, Crimson Red, baking powder, baking soda and salt.
3. Cream the butter and brown sugar.
4. Combine the egg with the vanilla and cooled date paste. Add to the creamed butter. Mix in the dry ingredients.
5. Bake in sprayed molds (6cm x 9.5cm), at 180oC/350oF for 15-20 minutes.
6. Allow the cake to slightly cool for a few minutes. Spoon 50 g of the warm sauce over the top and sides of each cake. Chill.
7. Once chilled, the cakes will be easier to unmold.
8. Sauce the cake one more time right before serving.

Sauce

1. Caramelize the sugar and glucose syrup to a light amber color.
2. Stir in the butter, followed by the glucose.
3. Off the heat, blend in the Crimson Red until smooth. Strain.

1. Combine the ingredients with a whisk until sooth.
2. Ladle the batter into a non stick frying pan, covering the entire surface.
3. Give the batter a stir, then allow the batter to cook on medium heat.
4. Cook until golden brown.
5. Transfer to a paper towel to absorb any excess grease.