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Dalvay's Sticky Date Pudding with Toffee Sauce
Chef Andrew Morrison
Ingredients
250 grams pitted dates
1 1/2 tablespoons baking soda
80 grams butter
250 grams sugar
3 large eggs
250 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground ginger
Toffee Sauce
190 grams butter
300 grams brown sugar
225 ml whipping cream
2.5 ml vanilla extract (optional)
Directions
To make toffee sauce, melt butter and dissolve sugar over medium heat. Add cream and vanilla. Simmer five minutes until thickened slightly.
Preheat oven to 350 degrees F. Chop dates coarsely, place in a small saucepan with water and bring to a boil. Boil dates for five minutes. Remove saucepan from heat, mix in baking soda and let stand for 20 minutes.
In a bowl, cream butter and sugar together, adding eggs to mixture one by one. Sift the remaining dry ingredients together, then work into the butter/egg mixture. Add date mixture and combine all ingredients well.
Bake in lined baking pan (15x20 centimeters) in a water bath (larger baking pan filled halfway with water in oven). Bake for 20 minutes at 350 degrees F, then turn down to 300 degrees and cook 25 more minutes, or until a cake tester comes out clean.
Serve pudding warm with warm toffee sauce and vanilla ice cream. Serves eight.
Pudding can be made ahead and kept in refrigerator, to be reheated by steamer before serving. This recipe seems to work better in a regular oven, not a convection oven.
Suggestions
U.S. to Metric Conversion
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
1 oz. = 28 grams
1 pound = 454 grams