Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1/4 cup unsalted butter, at room temperature (plus more for the pan); 1 1/2 cups sifted all-purpose flour; 1 1/2 cups chopped pitted dates (about 6 oz.); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 1/4 cups packed light brown sugar; 1/2 cup heavy cream; 1/4 cup unsalted butter; 1 teaspoon brandy; 1/2 teaspoon vanilla extract; whipped cream (or vanilla ice cream)

Submitted by KathyP53

"Traditional sticky pudding from Hunter's Head Tavern in Upperville, VA. Great for the holidays!"

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Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 6

ingredients

Pudding
¹⁄₄ cup unsalted butter, at room temperature (plus more for the pan)
1 ¹⁄₂ cups sifted all-purpose flour
1 ¹⁄₂ cups chopped pitted dates (about 6 oz.)
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon sea salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
Sauce
1 ¹⁄₄ cups packed light brown sugar
¹⁄₂ cup heavy cream
¹⁄₄ cup unsalted butter
1 teaspoon brandy
¹⁄₂ teaspoon vanilla extract
whipped cream (or vanilla ice cream)

directions

Preheat oven to 350 degrees. Butter and flour a 6 cup Bundt pan, or 6 one cup Bundt pan molds.
Bring dates and 1 1/4 cups water to boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside to cool.
Whisk 1 1/2 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 pan (molds).
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. Can be made one day ahead. Cover and let stand at room temperature.
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 and vanilla. Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
Cut cake into wedges. Serve warm with sauce and whipped (or ice) cream.