Sticky Toffee Pudding

Sticky Toffee Pudding

I am not a big fan of desserts but I love making them and this Sticky Toffee Pudding is something else. Add the glazed banana to take it to the next level.

Serves: 8

Allergens: MILK, WHEAT, EGG

Time: 1 hour plus cooling time

BBQ Used: Weber Smokey Mountain (WSM)

Ingredients

Date Mix:
250ML Bourbon (your favourite)
150ML Water
250g Dates – pitted & chopped
1 TSP Vanilla Paste or 1 Vanilla Pod – split
2 TSP Bicarbonate of Soda

Batter Mix:
125g Unsalted Butter – softened
125g Soft Dark Sugar
3 Large Free Range Eggs
150g Plain Flour

Toffee Sauce Mix:
175g Demerara Sugar
1 TBSP Golden Syrup
1 TBSP Black Treacle
170g Unsalted Butter
500ML Double Cream
Pinch of Salt
Bourbon to Taste

Method

1. In a medium saucepan, add the dates, bourbon, water and vanilla. Bring to the boil and reduce to simmer for 5 minutes.

2. Transfer the date mix to a mixing bowl and add the bicarbonate of soda and cover with clingfilm for at least 1 hour.

Note: adding the bicarbonate of soda at this point helps break down the dates and makes the mix lighter.

3. Prepare your smoker to cook indirect at 160C.

4. For the batter mix, beat together the butter and sugar until light and fluffy.

5. Whisk in the eggs one at a time.

Note: the batter mix might look as if it has separated. You can add a TBSP of the flour after the first egg, but it will bounce back when adding the flour in the next stage.

6. Fold in the date mixture, making sure it is fully incorporated.

7. Scrape the mixture into a greased and parchment lined baking tin (13×9 inches).

Note: at competitions I have used small 2x3inch loaf tins, giving a shorter cook time.

8. Place on your smoker with 1 chunk of your favourite fruit wood on the coals.

9. Bake for about 30 minutes or until an inserted skewer comes out just clean. Place on a wire rack to cool.

Note: the STP will continue to cook after being removed from the smoker.

10. For the sauce, add the sugar, golden syrup, black treacle, butter, double cream, salt and bourbon to a saucepan and bring to the boil. Simmer for 10 minutes and remove from heat.

Note: for a thicker sauce, leave it to reduce further. The sauce can be kept in an air tight container for up to 2 weeks once cold.

11. Portion the Sticky Toffee Pudding to your required size.

12. To serve, gently re-heat the sauce and STP and serve with Vanilla Ice Cream.

Note: add sliced banana’s to the top and give them a quick sugar glaze by sprinkling demarara sugar on them and melt with a blow torch.

My Opinion on the Cook

This piece of culinary genius (as described by my daughters) came about when I needed to find a world-beating recipe for Grillstock in Walthamstow ‘Chef’s Choice’ category back in 2015. That year, ‘Chef’s Choice’ was sponsored by Jack Daniels, and the rules were…..guess what? Create anything incorporating Jack Daniels! You couldn’t get much more novel than BBQ’d Sticky Toffee Pudding, a dessert loved by my kids. This Sticky Toffee Pudding took me on a trip all the way to Tennessee, courtesy of Mr JD himself! It has been an old faithful for me and won several other competitions rounds. With that in mind… it is very nice!

Sticky Toffee Pudding at Competition
Sticky Toffee Pudding at Competition

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