Dalvay by the Sea Date Pudding and Toffee Sauce

“Please don't let the prep time make you dismiss this recipe. I love it. My husband and I went to Prince Edward Island for our honeymoon and ate at the Dalvay By the Sea restaurant and indulged in this dessert. When we got home I wanted to share with the rest of my family a part of our incredible road trip through the maritimes. Incredibly I bought a magazine (Canadian Living) and found the exact recipe, for that exact dessert I was blown away by! Now for every important family holiday I make this. Some times I add more ginger. It's fabulous and moist. Just perfect for Christmas or thanksgiving or just coffee with friends.”
2hrs 15mins

Ingredients Nutrition


  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).

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