We’ve used Apple Woodchips to smoke the cream in this sticky toffee pudding sauce. Finished off with a sprinkling of Maldon Smoked salt crystals, you'll find elements of sweet, savoury and salty all in one pudding. A total gamechanger.
Set up your EGG
Set your EGG up for direct cooking using the Stainless Steel Grid, and bring it to around 110˚C. Add the pre-soaked Apple Woodchips to the charcoal.
Make the sauce
Add the cream to the 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 add the ConvEGGtor — legs up, with the Stainless Steel Grid on top.
Increase the temperature of the EGG to 180˚C.
Place the Dutch Oven back on the Stainless Steel Grid and add the cream, sugar, and butter. Close the EGG, and bring the ingredients to the boil. Open the lid and stir intermittently, repeating process for about 15 minutes until the sauce changes colour to a dark brown toffee colour. You'll know it's done when 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.
Ensure the EGG is heated to 180˚C.
Finely chop the dates and pecans then soak in 150ml boiling water.
Cream together the butter, golden caster, 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 or 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 Maldon smoked sea salt flakes for finesse.