Sticky Toffee Pudding

• 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups sifted all-purpose flour plus more for pan
• 1 1/2 cups chopped pitted dates (about 6 ounces)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 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 (1/2 stick) unsalted butter
• 1 teaspoon brandy (optional)
• 1/2 teaspoon vanilla extract
• Whipped cream or vanilla ice cream
• A 6-cup Bundt pan or 6 one-cup Bundt pan molds

1. Preheat oven to 350u0b0F. Butter and flour Bundt 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.
2. 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 mold.
3. 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:
4. 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:
5. Cut cake into wedges. Serve with sauce and whipped cream.

unsalted butter, flour, dates, baking soda, baking powder, salt, sugar, vanilla, eggs, light brown sugar, heavy cream, butter, brandy, vanilla, cream, molds

Taken from www.epicurious.com/recipes/food/views/sticky-toffee-pudding-380598 (may not work)