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

1. Preheat the oven or BBQ to 190c/375f
2. Line a 20cm/8in square cake tin with backing parchment
3. Place the dates and water into a pan and bring to the boil. Simmer for 2-3 min.
4. Stir in the vanilla extract into the date mixture.
5. Blend with a stick blender until thick and soupy.
6. 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.
7. Break the eggs one by one into the bowl with the butter and sugar, stirring well after each addition.
8. 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.
9. Pour the pudding mixture into the prepared tin.
10. Transfer to the oven or BBQ and bake for 1 – 1 ½ hours, or until well-risen and springy to the touch.
11. To make the sauce, put the cream in a saucepan and gently heat.
12. Add the sugar and butter and whisk until dissolved.
13. Whisk in the syrup and treacle.

14.