Overview
We’ve used Apple Premium Woodchips to smoke the cream in this sticky toffee pudding sauce. Finished off with a sprinkling of salt crystals, you'll find elements of sweet, savoury and salty all in one pudding.
Set up your EGG
Soak a handful of Apple Premium Woodchips – they can sit in water for anything from 20 minutes to overnight.
Load and light your EGG. Once the coals are good and hot, throw in the pre-soaked woodchips, then set up for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 110˚C.
Make the sauce
Add the cream to the Cast Iron Dutch Oven, place onto your EGG, and leave to infuse with smoke. For mild smokiness, go for 15 minutes. The cream will turn slightly brown in colour and may develop lumps, but don’t worry, they can be whisked smooth.
Remove the Dutch Oven and switch to an indirect setup by adding 2 x Half Moon Ceramic Deflectors at the lower level, or installing the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. Increase the temperature to 180˚C.
Place the Dutch Oven back on the grid and add the cream, sugar and butter. Close the Dome and bring the ingredients to the boil. Open and stir intermittently for about 15 minutes until the sauce changes colour to a dark brown toffee colour and it's thick enough to coat the back of a spoon. Remove from the EGG and set aside.
Make the pudding
Grease and flour 6 ramekins. Finely chop the dates and pecans then soak in 150ml boiling water.
Cream together the butter, golden caster sugar, muscovado sugar and vanilla. Beat in the eggs one at a time. 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.
Fill the ramekins with the pudding batter to within 2cm of the top of the moulds. Bake for 20-25 minutes at 180˚C, until a knife comes out clean.
To dish up, gently run a knife around the edge of each ramekin and turn out onto a plate.
Gently reheat toffee sauce in the EGG and pour over the puddings. Add a sprinkling of whole pecans and a pinch of smoked sea salt flakes for finesse.
