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Summer Eats - Signature Dishes
CBC Television | August 15, 2006
Watch (runs 7:13)
Dalvay-by-the-Sea is one of P.E.I.'s most recognizable hotels. Built in 1895 as a summer home by Alexander MacDonald, a one-time president of Standard Oil, it is now part of P.E.I. National Park, though it is managed privately. It has been operated as a hotel since 1959.
Dalvay is one of the Island's few seaside resorts, with miles of North Shore beach just a few minutes' walk from the front door. The hotel sits on a small lake, where guests can paddle canoes or ride in paddleboats. In winter, Parks Canada sometimes holds skating parties.
The dining room has a turn-of-the-20th-century elegance, but also the relaxed atmosphere of a summer resort. It was expanded in 2000 with the use of the same materials as the original: pine paneling, maple flooring, and an exterior of locally sandstone.
Sticky Date Pudding has been a mainstay of tea at Dalvay for more than a decade, and celebrated internationally.
Sticky Date Pudding with Toffee Sauce
Pudding2 1/2 cups dates
2 3/4 cups water
2 l/4 tsp baking soda
1/2 cup unsalted butter
1 3/4 cups sugar
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 9x13 inch pan, place pan in a water bath and bake at 350 F for 75-90 minutes.
Sauce1 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.