Dalvay by the Sea Date Pudding and Toffee Sauce
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 473.18 ml water
- 354.88 ml packed chopped dates
- 19.71 ml baking soda
- 78.78 ml butter, softened
- 295.73 ml granulated sugar
- 3 eggs
- 473.18 ml all-purpose flour
- 14.79 ml baking powder
- 2.46 ml ground ginger
-
toffee sauce
- 177.44 ml butter
- 295.73 ml packed light brown sugar
- 177.44 ml whipping cream
- 2.46 ml good quality vanilla
directions
- Line 9 - inch (2.5L) square metal cake pan with parchment paper or grease; set aside.
- 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.
- In large bowl, beat softened butter with sugar until light; beat in eggs, 1 at a time.
- 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.
- 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.
- Bake in the center of a 350°F (180°C) oven until tester inserted in center comes out clean, about 1 1/2 hours.
- 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.
- (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).
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RECIPE SUBMITTED BY
I am a compulsive recipee practicer. I practice a recipee until its perfect, so my husband will have to eat the same thing for two weeks. Poor dear