BBQ Sticky Toffee pudding with toffee sauce
BBQ Sticky Toffee pudding with toffee sauce
Ingredients
For the pudding
- 400g/14oz chopped dates
- 500ml/18fl oz water
- 1 tsp vanilla extract
- 110g/4oz soft butter
- 350g/12oz dark brown sugar
- 1 tbsp golden syrup
- 1 tbsp treacle
- 4 free-range eggs
- 1 tbsp bicarbonate of soda
- 400g/14oz self-raising flour
For the Sauce
- 500ml/18fl oz double cream
- 175g/6oz demerara sugar
- 175g/6oz butter
- 1 tbsp golden syrup
- 1 tbsp treacle
Preparation method
- Preheat the oven or BBQ to 190c/375f
- Line a 20cm/8in square cake tin with backing parchment
- Place the dates and water into a pan and bring to the boil. Simmer for 2-3 min.
- Stir in the vanilla extract into the date mixture.
- Blend with a stick blender until thick and soupy.
- Put the butter and sugar into a large bowl and beat together until smooth. Stir in the golden syrup and treacle before stirring in the flour and mixing well.
- Break the eggs one by one into the bowl with the butter and sugar, stirring well after each addition.
- Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture and beat well with a wooden spoon to blend.
- Pour the pudding mixture into the prepared tin.
- Transfer to the oven or BBQ and bake for 1 – 1 ½ hours, or until well-risen and springy to the touch.
- To make the sauce, put the cream in a saucepan and gently heat.
- Add the sugar and butter and whisk until dissolved.
- Whisk in the syrup and treacle.