Dalvay by the Sea Sticky Date Pudding Recipe Sticky Toffee Pudding Recipe

Dalvay by the Sea’s Sticky Date Pudding with Toffee Sauce Recipe

 

 

 

 

 

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 Maritime Cookbook Chef Chris Colburn Chef Michael Smith Best Chef PEI Best Chef Prince Edward Island

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.

Dalvay by the Sea Sticky Date Pudding Recipe Sticky Toffee Pudding Recipe
Dalvay by the Sea Sticky Date Pudding with Toffee Sauce aka Dalvay by the Sea Sticky Toffee Pudding | Chef Chris Colburn | Chef Melanie Hagen

 

 

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