Dalvay by the Sea Sticky Date Pudding with
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
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
Preheat oven to 375 degrees F. Butter and flour an 8-inch square
baking pan (2 inches deep), knocking out excess flour.
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.
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
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.
Make Sauce while pudding is cooling.
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
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
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