Best 4 Dalvay Sticky Date Pudding Recipes

STICKY DATE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
• Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
• Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
• When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
• To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

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.

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).

STICKY DATE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-inch, high-sided baking pan.
• Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
• In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
• Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
• To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.