Sticky Date Pudding recipe

This recipe came from Megan Berge, a pastry chef who worked at the Dalvay-by-the-Sea Resort in Prince Edward Island.

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Pudding:

2 1/2 cups dates
2 3/4 cups water
2 1/4 tsp baking soda
1/2 cup unsalted butter
1 3/4 cups sugar
5 eggs
2 1/2 cups flour
1 1/2 tbsp baking powder
1 tbsp ground ginger

Place dates and water in a pot and boil until softened. Add the baking soda to the date mixture. Set aside for 15-20 minutes.

Cream the butter and sugar together, add eggs one at a time.

Sift the dry ingredients together and add to the butter mixture. Add the dates to the batter and mix till combined.

Pour into parchment-lined 9″ x 13″ pan, place pan in a water bath and bake at 350 F for 75-90 minutes.

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Toffee Sauce:

1 1/2 cups brown sugar
3/4 cup unsalted butter
1 cup whipping cream
1 tsp vanilla

Mix all together, bring to boil, reduce to simmer.
Simmer for 5 minutes until sugar breaks down.

Serve warm with French vanilla ice cream.