Combine water, dates, and bi-carb soda in a pan that is big enough to add the remaining ingredients and bring to a boil for 5 minutes, then add butter, stir till it melts and set aside to cool.
Set your Big Green Egg up for baking with the ConvEGGtor in place for indirect heat and bring temp up to 150C and maintain this temperature.
Once the date mix has cooled, add the flour, brown sugar, eggs, and vanilla essence and mix well. Use 3 cups of flour if you want a pudding finish or 4 if you prefer a cake consistency to absorb more of that yummy Smokey Toffee Sauce.
Pour mix into a square baking tray and pop it in the Big Green Egg.
Once cooked through, approximately 30 minutes, take it out of the Egg and let it cool.
While the Sticky Date Pudding is cooling, pop the butter and brown sugar for the toffee sauce into a pan and into the Big Green Egg.
Cook with the Big Green Egg open, add the vanilla essence and cream and mix well, stir till the sugar has melted and take off the heat.
Serve pudding with plenty of Smokey Toffee Sauce and a dollop of ice cream.
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