Dalvay By The Sea Date Pudding And Toffee Sauce

• 2 cups water
• 1 1/2 cups packed chopped dates
• 4 teaspoons baking soda
• 1/3 cup butter, softened
• 1 1/4 cups granulated sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground ginger
• toffee sauce
• 3/4 cup butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup whipping cream
• 1/2 teaspoon good quality vanilla

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 350u0b0F (180u0b0C) 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).

water, dates, baking soda, butter, sugar, eggs, flour, baking powder, ground ginger, toffee sauce, butter, brown sugar, whipping cream, vanilla

Taken from www.food.com/recipe/dalvay-by-the-sea-date-pudding-and-toffee-sauce-201736 (may not work)