Dalvay by the Sea Resort Sticky Date Pudding with Toffee Sauce Recipe
Dalvay by the Sea’s Sticky Date Pudding with Toffee Sauce is a warm, spongy embrace of rich dates and subtle ginger, drenched in a velvety toffee sauce kissed with cream and a hint of rum—an indulgent maritime hug that tastes like the holidays came early .
Make this Straight-From-the-Restaurant Dalvay by the Sea Resort Sticky Date Pudding with Toffee Sauce Recipe at home and your Sticky Date Pudding with Toffee Sauce will taste just like Dalvay by the Sea Resort.
Photo by Sarah Stierch
Dalvay by the Sea Resort Sticky Date Pudding with Toffee Sauce
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Dalvay by the Sea Resort Sticky Date Pudding with Toffee Sauce Recipe is a Straight-From-the-Restaurant Recipe.
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Dalvay by the Sea
Nestled along the serene north shore of Prince Edward Island, Dalvay by the Sea is a living postcard of Victorian elegance and maritime charm. Built in 1895 by Alexander MacDonald, a Scots-born American industrialist, this Queen Anne Revival-style mansion—now a National Historic Site—was named after MacDonald’s childhood home in Scotland. Its storied past includes appearances as the fictional “White Sands Hotel” in the Anne of Green Gables films and a royal visit from Prince William and Catherine, Duchess of Cambridge, during their 2011 Canadian tour.
Today, Dalvay operates seasonally from May through mid-October, offering 25 uniquely appointed guest rooms adorned with period antiques and eight charming three-bedroom cottages overlooking Dalvay Lake and the Gulf of St. Lawrence . Guests can unplug and unwind—there are no TVs or phones in the rooms—while enjoying amenities like croquet, tennis, yoga retreats, and scenic bike trails.
The crown jewel of Dalvay is the MacMillan Dining Room, where Chef Jamie Power crafts a menu that marries classic Island recipes with international flair. Emphasizing fresh, locally sourced ingredients, the dining experience here is both relaxed and refined . Guests can savor breakfast, lunch, and dinner, or partake in the traditional High Tea service on select dates . Signature dishes, such as the Sticky Date Pudding with Toffee Sauce, pay homage to the Island’s rich culinary heritage.
Surrounded by the natural beauty of Prince Edward Island National Park, Dalvay by the Sea offers more than just a place to stay—it provides an immersive experience where history, hospitality, and haute cuisine converge. Whether you’re exploring the nearby beaches, retracing Anne Shirley’s footsteps, or simply enjoying a meal on the veranda, Dalvay invites you to step back in time and savor the timeless allure of Island life.
Sticky Date Pudding
Sticky Date Pudding, also known as Sticky Toffee Pudding, is a beloved dessert born of British sensibilities and warmly adopted by Commonwealth countries like Australia and Canada, where cozy puddings are a cold-weather tradition. At its heart, it’s a rich, moist sponge cake made with finely chopped dates, often steeped in boiling water or coffee to soften them and deepen their flavor. The pudding is served warm and lavishly bathed in a buttery toffee sauce—frequently kissed with cream, vanilla, or even rum—and traditionally accompanied by whipped cream, custard, or a scoop of vanilla ice cream.
Though widely associated with the U.K., its origins are delightfully muddled. Some attribute the invention to the Sharrow Bay Country House Hotel in England’s Lake District in the 1960s, while others credit Canadian or Scottish roots. Whatever its birthplace, its popularity soared in the latter half of the 20th century, especially as chefs and home cooks embraced its indulgent simplicity.
Sticky Date Pudding thrives in places where cozy desserts are revered—England, Australia, New Zealand, and Canada all serve up their own cherished versions. Restaurants often elevate the classic with toasted pecans, sea salt, or spice-forward tweaks, while rustic inns and tearooms stick to tradition.
Notably, Dalvay by the Sea Resort in Prince Edward Island offers one of Canada’s most talked-about versions, served with rich toffee sauce and a quiet view of the coast. Comforting yet elegant, this pudding proves that a humble date can still be the star of the show.
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Dalvay by the Sea Resort Sticky Date Pudding with Toffee Sauce Recipe
Dalvay by the Sea’s Sticky Date Pudding with Toffee Sauce is a warm, spongy embrace of rich dates and subtle ginger, drenched in a velvety toffee sauce kissed with cream and a hint of rum—an indulgent maritime hug that tastes like the holidays came early . Make our Dalvay by the Sea Resort Sticky Date Pudding with Toffee Sauce Recipe at home. With our Secret Restaurant Recipe your Sticky Date Pudding with Toffee Sauce will taste just like Dalvay by the Sea Resort.
Ingredients
- 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
- 6 tablespoons Unsalted Butter softened
- 1 cup Granulated Sugar
- 3 large Eggs
- Dalvay by the Sea Toffee Sauce See the Recipe Box below for this Recipe
Instructions
- Preheat oven to 375°F.
- Butter and flour an 8-inch square baking pan (2 inches deep), tapping out excess flour.
- Coarsely chop dates.
- Place chopped dates in a 1 1/2- to 2-quart saucepan with water. Place over medium heat and simmer, uncovered, for 5 minutes. Remove from heat and stir in baking soda (mixture will foam). Let stand for 20 minutes.
- Meanwhile, sift together flour, baking powder, ginger and salt in a bowl.
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add eggs one at a time to butter mixture, beating well after each addition.
- Beat flour mixture into butter/eggs mixture in 3 batches, mixing just until combined.
- Stir in date mixture with a wooden spoon until fully incorporated.
- Pour batter into the prepared pan. Set it inside a larger pan. Add enough hot water to the larger pan - NOT into the batter - to reach halfway up the sides of the pudding pan.
- Place pans in the center of the oven and bake for 35 - 40 minutes, or until a tester inserted in the center comes out clean.
- While pudding is baking, prepare Dalvay by the Sea Toffee Sauce according to the recipe in the Recipe Box below. Set aside.
- When pudding is done (See Step 11 above) remove the smaller pan from the water bath and cool the pudding to warm on a wire rack.
- Cut warm pudding into squares. Serve with vanilla ice cream and generous spoonfuls of warm Dalvay by the Sea Toffee Sauce.
Dalvay by the Sea Resort Sticky Date Pudding with Toffee Sauce
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To See ALL of Our Resort Restaurant Copycat Recipes - Click HERE To See ALL of Our Dessert Copycat Recipes - Click HERE To See ALL of Our High End Restaurant Copycat Recipes - Click HERE To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HERESPOTLIGHT RECIPES
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Dalvay by the Sea Toffee Sauce Recipe
Yield: 1 Bowl
Ingredients
- 3/4 cup + 2 tablespoons Unsalted Butter 1 3/4 sticks
- 1 1/2 cups packed Light Brown Sugar
- 1 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
Instructions
- In a heavy 1 1/2- to 2-quart saucepan, melt butter over moderate heat.
- Stir in brown sugar and bring mixture to a boil, stirring occasionally.
- Stir in cream and vanilla extract. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Cool to warm.
- Can be done in advance. Warm before using.
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Photo of “Sticky toffee pudding” is by Sarah Stierch and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/. Photo of “Dalvay-by-the-Sea NHSC” is by Cassie and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/deed.en. Thank you, Sarah and Cassie. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Dalvay by the Sea. Recipe source – often, but not exclusively, the restaurant’s website, a magazine or newspaper article, a promotional video or a promotional book or handout – is presumed to be honest (this is the recipe used in the restaurant or a scaled down “home version” of a larger recipe) and accurate (no mistakes were made in the presentation). Recipe has been changed only to fit the style and format of this website – Ingredients and instructions are exactly the same as presented in the shared recipe. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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