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    You are in: Home / Recipes / Dalvay by the Sea Date Pudding and Toffee Sauce Recipe
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    Dalvay by the Sea Date Pudding and Toffee Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hr 30 mins

    Chef #174941's Note:

    Please don't let the prep time make you dismiss this recipe. I love it. My husband and I went to Prince Edward Island for our honeymoon and ate at the Dalvay By the Sea restaurant and indulged in this dessert. When we got home I wanted to share with the rest of my family a part of our incredible road trip through the maritimes. Incredibly I bought a magazine (Canadian Living) and found the exact recipe, for that exact dessert I was blown away by! Now for every important family holiday I make this. Some times I add more ginger. It's fabulous and moist. Just perfect for Christmas or thanksgiving or just coffee with friends.

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    Units: US | Metric

    toffee sauce


    1. 1
      Line 9 - inch (2.5L) square metal cake pan with parchment paper or grease; set aside.
    2. 2
      In sauce pan, bring water and dates to boil; boil until soft and light caramel colour, about 5 minutes. Remove from heat; stir in baking soda. Let cool, about 20 minutes.
    3. 3
      In large bowl, beat softened butter with sugar until light; beat in eggs, 1 at a time.
    4. 4
      In separate bowl, whisk together flour, baking powder and ginger; stir into butter mixture alternately with date mixture, making 3 additions of dry ingredients and 2 of date mixture.
    5. 5
      Scrape into prepared pan. Set filled pan in a large shallow pan; pour enough hot water to come 1 inch (2.5cm) up the sides of the pan.
    6. 6
      Bake in the center of a 350°F (180°C) oven until tester inserted in center comes out clean, about 1 1/2 hours.
    7. 7
      Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer; simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in vanilla. Serve warm with pudding.
    8. 8
      (to make a head: Let pudding cool completely; cover with plastic wrap and refrigerate for up to 2 days or cover with heavy-duty foil and freeze for up to 2 weeks. Let sauce cool; cover and refrigerate for up to 2 days).

    Ratings & Reviews:


    Nutritional Facts for Dalvay by the Sea Date Pudding and Toffee Sauce

    Serving Size: 1 (173 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 523.5
    Calories from Fat 212
    Total Fat 23.6 g
    Saturated Fat 14.3 g
    Cholesterol 117.3 mg
    Sodium 662.0 mg
    Total Carbohydrate 76.6 g
    Dietary Fiber 2.3 g
    Sugars 57.1 g
    Protein 4.7 g

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