BBQ sticky toffee pudding

The cook, step by step.

1. 1

   Step 1

   Done

   Slit each date lengthways with a sharp knife, open it and remove the stone. Soak the pitted dates in 250 ml of boiled water for 10 minutes, keeping them fully submerged.

2. 2

   Step 2

   Done

   We're gonna make the batter for the pudding now. We grab a food processor or spacious bowl and first mix 100 grams of butter and 50 grams of brown soft sugar until this is a tasty whole after 2-3 minutes. Then the 2 eggs, 200 grams flour, 2 teaspoons baking powder and the teaspoon vanilla extract can be added and mixed for another 2 minutes. We now put the dates with water in a blender/bar mixer, make this fine and also add it to the food processor. Let the whole run for a few minutes until it is fully well mixed together.

   2m
3. 3

   Step 3

   Done

   Grease the skillet with butter or line it with baking paper, then pour in the batter. Set up the barbecue for indirect cooking at a dome temperature of 160°C. Put the skillet on the grate, close the lid and bake for 50 minutes. Insert a skewer into the cake to check it: if wet batter sticks, continue baking; if it comes out clean, the cake is ready.

   BBQ temperature: 160°C50m
4. 4

   Step 4

   Done

   Now you got time to make the caramel toffee sauce. Keep an eye on the temperature of your barbecue in between. Melt the 100 grams of unsalted butter into a pan and add as this is melted the 250 grams of brown soft sugar. Let this whole thing melt at an average temperature. Especially not too high. After 2 minutes add the whipping cream and gently bring to the boil. Allow this to cook for 2 minutes in a quiet manner and remove from the fire while stirring occasionally.

   2m
5. 5

   Step 5

   Done

   Then as soon as the cake is finished, we pierce holes in there (not too large) to which you pour the sauce over the cake. The sauce can then walk nicely in the holes and then pulls into the pudding which makes it really sticky. Now you can cut it up and hand it out, with some more sauce and a ball of vanilla ice cream to finish it off. Enjoy!