Recipe – Whisky Toffee Pudding
Ingredients
| 150g pitted dates | 1 1/2 cups brown sugar |
| 1 tsp bicarbonate of soda | 2 eggs |
| 1 cup boiling water | 180g self-raising flour |
| 3 tbsp whisky of your choice | 150ml thickened cream |
| 60g butter, at room temperature | Extra cream to serve |
Directions
Step 1 – Coarsely chop the dates and place in a bowl, mix in the bicarbonate of soda then pour over the boiling water. Mix together and leave to stand for 15 minutes, then drain the liquid from the dates, mix in 1 tbsp of the whisky and set aside.
Step 2 – In a stand mixer, cream together half of the butter and half of the brown sugar until pale, then add the eggs one at a time. Beat well, then gently fold through the sifted flour and the date mixture.
Step 3 – Pour the mixture into a greased and lined 20cm square cake pan.
Step 4 – Prepare the BBQ for indirect cooking over medium heat (180°C). Ensure the grills are clean. If you are using a charcoal grill, keep at least half of the charcoal grate clear of briquettes or charcoal as a zone of indirect heat. If you are using a gas BBQ, light a burner on one side of the BBQ only. If you are using a Weber Q, set up the BBQ for indirect cooking with a trivet and convection tray.
Step 5 – Place the cake pan into the BBQ, away from direct heat, and close the lid. Bake the pudding for around 30 – 40 minutes or until a skewer inserted into the centre of the pudding comes out clean.
Step 6 – While the pudding is baking, place the remaining whisky, butter and brown sugar, plus the thickened cream into a medium saucepan, bring to a boil and then reduce to a low simmer for 5 minutes.
Step 7 – Serve the pudding warm with the sauce and extra cream.
