Dalvay By The Sea Date Pudding And Toffee Sauce

Name: Dalvay By The Sea Date Pudding And Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; toffee sauce; 3/4 cup butter; 1 1/4 cups packed light brown sugar; 3/4 cup whipping cream; 1/2 teaspoon good quality vanilla

Servings: persons

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
toffee sauce
3/4 cup butter
1 1/4 cups packed light brown sugar
3/4 cup whipping cream
1/2 teaspoon good quality vanilla

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 350u00b0F (180u00b0C) 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).

1429

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups water, 1 1/2 cups packed chopped dates, 4 teaspoons baking soda, 1/3 cup butter, softened, and more.

Yes, Dalvay By The Sea Date Pudding And Toffee Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!