Sticky Toffee Pudding

Pudding:
1/4 cup (1/2 stick) unsalted butter; room temp, plus more for pan
1-1/2 cups sifted flour plus more for pan
1-1/2 cups chopped pitted dates (about 6 oz)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
3/4 cup sugar
1 tsp. vanilla extract
2 large eggs

Sauce:
1 cup (packed) light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tsp. brandy (optional)
1/2 tsp. vanilla extract
Whipped cream or vanilla ice cream

Needed: 6-cup Bundt pan or 6 one-cup Bundt pan molds

For pudding:  Preheat oven to 350 degrees F.  Butter and flour Budt pan.  Bring dates and 1-1/4 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 1-1/2 cup 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 insertrf into center of cake comes out clean, 40 to 45 min.  Let cool in pan on a wire rack for 30 min.  Invert pudding onto rack.  DO AHEAD: Can be made ahead.  Let stand at room temp.  Rewarm gently before using.  Cut cake into wedges.  Serve with sauce and whipped cream.

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

Bon Appetit
January 2012
by Sandy Lerner