Dalvay by the Sea Sticky Date
Pudding with Toffee Sauce


No Photo

Ingredients

Pudding

  • 1 3/4 cups packed pitted dates (about 10 ounces)
  • 2 cups water
  • 1 1/2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs

Sauce

  • 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Pudding: Heat oven to 375 degrees F. Butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
  2. Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
  3. While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
  4. Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
  5. Make Sauce while pudding is cooling.
  6. Sauce: In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla extract. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
  7. Cut warm pudding into squares. Serve pudding with vanilla ice cream and warm Sauce.

Serves 6 to 8.

Source: Dalvay By The Sea - Prince Edward Island, Canada

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry