Dalvay by the Sea Date Pudding and Toffee Sauce

• cups water↗2 cups
• cups packed chopped dates1 1⁄2 cups
• teaspoons baking soda↗4 teaspoons
• cup butter, softened↗1⁄3 cup

  softened

• cups granulated sugar↗1 1⁄4 cups
• eggs↗3
• cups all-purpose flour↗2 cups
• tablespoon baking powder↗1 tablespoon
• teaspoon ground ginger↗1⁄2 teaspoon
• toffee sauce
• cup butter↗3⁄4 cup
• cups packed light brown sugar1 1⁄4 cups
• cup whipping cream↗3⁄4 cup
• teaspoon good quality vanilla↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Line 9 - inch (2.5L) square metal cake pan with parchment paper or grease; set aside.

2. 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. 3

   In large bowl, beat softened butter with sugar until light; beat in eggs, 1 at a time.

4. 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. 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. 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. 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. 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).