Best 4 Dalvay By The Sea Date Pudding And Toffee Sauce Recipes

DALVAY BY THE SEA DATE PUDDING AND TOFFEE SAUCE

Steps:

• Line 9 - inch (2.5L) square metal cake pan with parchment paper or grease; set aside.
• 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.
• In large bowl, beat softened butter with sugar until light; beat in eggs, 1 at a time.
• 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.
• 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.
• Bake in the center of a 350°F (180°C) oven until tester inserted in center comes out clean, about 1 1/2 hours.
• 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.
• (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).

SAUCE FOR TOFFEE-DATE PUDDING

Steps:

• In a small saucepan, combine light-brown sugar, unsalted butter cut into pieces, heavy cream, and pinch of coarse salt. Cook over medium-high, stirring constantly, until sugar dissolves and mixture boils. Reduce to a simmer and cook, without stirring, 2 minutes. Remove from heat and stir in whiskey.

STICKY DATE PUDDING WITH TOFFEE SAUCE

Steps:

• Make pudding:
• Preheat oven to 375°F. and 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 well.
• 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:
• 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. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
• Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

STICKY TOFFEE DATE PUDDING

Steps:

• Preheat oven to 180 degrees C.
• Mix the dates and baking soda in a bowl.
• Pour boiling water on top and leave until needed.
• Cream butter and sugar, then add eggs one at a time, beat well after each addition.
• Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
• Bake for 30-40 minutes, until a skewer comes out clean.
• For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
• Set aside until ready to serve.
• Cut pudding into squares and place each square in the centre of a warm dinner plate.
• Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.