¼ cup (1/2 stick) unsalted butter, room temperature, plus more for pan
1½ cups sifted all-purpose flour plus more for pan
1½ cups chopped pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon Sea salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
Sauce
1 cup (packed) light brown sugar
½ cup heavy cream
¼ cup (1/2 stick) unsalted butter
1 teaspoon brandy (optional)
½ teaspoon vanilla extract
Whipped cream or vanilla ice cream
Special Equipment
A 6-cup Bundt pan or 6 one-cup Bundt pan molds
Instructions
For the 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 ¼ 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.
For the 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, ice cream, custard...
Recipe by Queen of Fire at http://www.lasandcolgotexan.com/sticky-toffee-pudding/