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Dalvay by the Sea Sticky Date
Pudding with Toffee Sauce

Ingredients

Pudding

Sauce



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


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