There are quite a few “official” recipes online for this classic but none are legit. This is the real one… the authentic one… the official one… it’s the one we actually use at the restaurant. I’ve modified the quantities for home use but the ingredient ratios and techniques are identical.
The Dalvay by the Sea Sticky Date Pudding with Toffee Sauce recipe can also be found in “The Maritime Cookbook,” by John Morris. It’s available now on Amazon.ca and can be purchased by CLICKING HERE.
The book celebrates recipes and restaurants from some of Maritime Canada and PEI Prince Edward Island’s best chefs including Chef Chris Colburn, Chef Michael Smith, Chef Andrew Morrison, Chef Shane Robilliard, Chef Dene O’Rielly, Chef Ilona Daniel, Chef Tim Muehlbauer, .Also featured are photos showcasing the stunning locations and landscapes of Prince Edward Island, New Brunswick, and Nova Scotia.
Dalvay by the Sea Sticky Date Pudding Recipe
Serves 8
For the Puddings
Ingredients
760 grams Dates, seeded
2 liters Water
40 grams Baking Soda
360 grams Butter, unsalted
850 grams Sugar
12 Eggs
1250 grams AP Flour
8 grams Baking Powder
10 grams Ginger, ground
10 grams Kosher Salt
Method
Boil dates in water for 5 minutes, add baking soda, rest 20 minutes.
Cream butter and sugar, add eggs.
Sift dry together, add to wet. Mix thoroughly.
Add date mixture. Mix thoroughly.
Cook in prepared 4 oz aluminum ramekins at 325 for 25 minutes. Remove from oven, poke holes, add sauce, cool at room temp.
For the Toffee Sauce
Ingredients
660 grams Butter
840 grams Brown Sugar
1 liter 35% Cream
10 milliliters Vanilla
100 ml Dark Rum
Method
Melt butter in large pot.
Whisk in brown sugar until 100% emulsified.
Add whipping cream, vanilla, and rum.
White whisking, bring to a gentle simmer and cook for one minute.
For the Crispy Tuile
Ingredients
200 grams Sugar
200 grams Butter
200 grams Glucose
200 grams AP Flour
Method
Combine all the ingredients and leave in the fridge for 30 minutes.
Make small balls of the mix and place on a silicone mat in the oven at 350 with no fan for 6 minutes.
To Finish
Remove puddings from the oven, then poke 20 holes in each surface with a bamboo skewer.
Pour 30 ml of warm toffee sauce on top and allow it to absorb into the pudding. Allow to cool at room temp, cover with plastic wrap, the store in refrigerator until ready to use. Can be frozen at this point for up to 30 days.
To Serve
Remove individual pudding from cooler, unwrap, then flip into serving dish. Pour an additional 30 ml of sauce on the top, then microwave on 50% power until hot.
Remove from microwave.
Place crispy tuile on top of pudding.
Place scoop or quenelle of vanilla ice cream on top.
Chef Chris Colburn 