DALVAY BY THE SEA DATE PUDDING AND TOFFEE SAUCE
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.
Provided by duck_jb
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : Calories 523.5, Fat 23.7, SaturatedFat 14.4, Cholesterol 117.3, Sodium 662.1, Carbohydrate 76.6, Fiber 2.4, Sugar 57.2, Protein 4.8
SAUCE FOR TOFFEE-DATE PUDDING
This is what you will need for Toffee-Date Pudding.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, combine light-brown sugar, unsalted butter cut into pieces, heavy cream, and pinch of coarse salt. Cook over medium-high, stirring constantly, until sugar dissolves and mixture boils. Reduce to a simmer and cook, without stirring, 2 minutes. Remove from heat and stir in whiskey.
STICKY DATE PUDDING WITH TOFFEE SAUCE
An easy Sticky Date Pudding recipe
Categories Milk/Cream Egg Ginger Dessert Bake Date Vanilla Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Make pudding:
- Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
- 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.
- 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.
- 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.
- Make sauce while pudding is cooling:
- 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. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
- Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.
STICKY TOFFEE DATE PUDDING
Make and share this Sticky Toffee Date Pudding recipe from Food.com.
Provided by dale7793
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees C.
- Mix the dates and baking soda in a bowl.
- Pour boiling water on top and leave until needed.
- Cream butter and sugar, then add eggs one at a time, beat well after each addition.
- Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
- Bake for 30-40 minutes, until a skewer comes out clean.
- For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
- Set aside until ready to serve.
- Cut pudding into squares and place each square in the centre of a warm dinner plate.
- Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.
Nutrition Facts : Calories 654.7, Fat 20.7, SaturatedFat 12.3, Cholesterol 123.1, Sodium 731.5, Carbohydrate 114.5, Fiber 2.8, Sugar 86.9, Protein 6.6
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