Pudding

1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs

Preheat oven to 375 degrees F. 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.

Sauce

1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla extract

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 extract. Simmer sauce, stirring occasionally, until
thickened slightly, about 5 minutes. Cool sauce to warm.

Cut warm pudding into squares. Serve pudding with vanilla ice cream and warm Sauce.

Serves 6 to 8.

Source: Dalvay By The Sea - Prince Edward Island, Canada