Dalvay By The Sea Date Pudding And Toffee Sauce

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 2 cups water
• 1 1/2 cups packed chopped dates
• 4 teaspoons baking soda
• 1/3 cup butter, softened
• 1 1/4 cups granulated sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground ginger
• 3/4 cup butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup whipping cream
• 1/2 teaspoon good quality vanilla

Recipe

• 1 line 9 - inch (2.5l) square metal cake pan with parchment paper or grease; set aside.
• 2 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.
• 3 in large bowl, beat softened butter with sugar until light; beat in eggs, 1 at a time.
• 4 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.
• 5 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.
• 6 bake in the center of a 350°f (180°c) oven until tester inserted in center comes out clean, about 1 1/2 hours.
• 7 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.
• 8 (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).