15 mins
35 mins
15 pers
Desert
United Kingdom
Ingredients
Smoked Caramel Sauce
- 700ml Double Cream
- 300g Brown Sugar
- 150g Unsalted Butter
- 1 Pint Maldon Salt per Pudding
- 3 pieces White-Hot Charcoal
Date Cake
- 300g Dates, Stoned and Finely Chopped
- 150g Pecans, Finely Chopped
- 150ml Boiling Water
- 100g Unsalted Butter, Softened
- 320g Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
Directions
Smoked Caramel Sauce
Step 1
Pour the cream into a thick bottomed metal container.
Step 2
With a pair of steel tongs carefully remove charcoal and submerge into double cream.
Step 3
Over a medium heat in another sauce pan melt the butter and brown sugar while stirring constantly to ensure it doesn’t split.
Step 4
Strain the double cream into the sugar mixture and whisk.
Step 5
Add caramel sauce back to the heat and cook until desired thickness is required (around 10 mins).
Date Cake
Step 1
Grease a pan or baking dish with butter.
Step 2
Ensure the BBQ is heated to 180˚C.
Step 3
Finely chop the dates then soak in 150ml boiling water.
Step 4
Mix together the butter and brown sugar and vanilla.
Step 5
Beat in the eggs one at a time.
Step 6
Fold in the flour, baking powder and bicarbonate of soda. Stir in the chopped pecans and the dates along with the water they've been soaking in. Combine well. 
Step 7
Fill the pan or baking dish with the pudding batter to within 2cm of the top of dish.
Step 8
Bake in your Charlie Oven for 30-35 minutes or until a knife comes out clean.
Step 9
Gently reheat the caramel sauce in your Charlie Oven and pour it over the puddings.
Step 10
Add a sprinkling of whole pecans and a good spoon of ice cream.
