Sticky Toffee Pudding

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Sauce

  • Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
  • Cut cake into wedges. Serve with sauce and whipped cream.

Ingredients

Pudding

  • 1/4cup(1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2cups sifted all-purpose flour plus more for pan
  • 1 1/2cups chopped pitted dates (about 6 ounces)
  • 1 teaspoon baking soda
  • 1teaspoon baking powder
  • 1/2teaspoonSea salt
  • 1cupsugar
  • 1teaspoonvanilla extract
  • 2large eggs

Sauce

  • 1 1/4cups(packed) light brown sugar
  • 1/2cupheavy cream
  • 1/4cup(1/2 stick) unsalted butter
  • 1teaspoonbrandy (optional)
  • 1/2teaspoonvanilla extract
  • Whipped cream or vanilla ice cream
  • Equipment

    A 6-cup Bundt pan or 6 one-cup Bundt pan molds

Preparation

Pudding

  • Preheat oven to 350 °. Butter and flour Bundt pan. Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
  • Whisk 11/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
  • Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
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