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.