Crazy delicious sticky toffee pudding! I developed the original recipe years ago when I was working for Cooks Illustrated on the first edition of The Quick Recipe--lots of changes and tweaks since then...It comes together in minutes in the food processor. So easy so satisfying!! Im all about desserts that are as easy to make as they are to love.
Blitz up 1 1/2 cups pitted Medjool dates (sticky ones--no dry guys) and 3/4 cup sugar until the dates are pretty well pulverized in a good processor. Add 1/4 cup date syrup, 2 eggs, 1 1/4 c warm water, 1 tsp vanilla and process until smooth. With the machine running add 4 tablespoons melted butter until well mixed.
In a medium bowl whisk together 1 1/4 c all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt. Add this to the food processor and pulse to combine. Pour the batter into a buttered 8x8 baking dish (or 2 to 2 1/2 qt baking dish) and bake at 350 until it puffs a little and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Turn off the oven.
Meanwhile, in a small saucepan melt 6 tablespoons of butter then stir in 1 cup dark brown sugar. Once the mixture looks bubbly add 2/3 cup heavy cream and a few slugs of bourbon or brandy. Simmer for a few minutes until thick. Pour about half the sauce over the baked pudding and let it sit in the warm oven for 10 minutes then take it out to cool. Serve the rest of the sauce on the side with lots of whipped cream or ice cream.