Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Cook time: 45 min
Total time: 45 min
Cuisine: British
Ingredients: 120g unsalted butter; 120g light soft brown sugar; 120ml double cream; 200g stoned dates; 50g chopped dried apricots; 200ml boiling water; 1 tsp bicarbonate soda; 75g soft unsalted butter; 150g light soft brown sugar; 1 tbsp golden syrup; 2 eggs; 200g self-raising flour; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 30g pecan nuts, chopped; 50g dates cut into matchsticks

By: Candice Brown

Thought your Gozney Dome was just for pizza? Think again. How about trying this indulgent sticky toffee pudding by Great British Bake Off winner @candicebrown.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Cook Time: 45 minutes

Ingredients

Serves: 6-8 people

Toffee sauce

120g unsalted butter
120g light soft brown sugar
120ml double cream

Sponge:

200g stoned dates
50g chopped dried apricots
200ml boiling water
1 tsp bicarbonate soda
75g soft unsalted butter
150g light soft brown sugar
1 tbsp golden syrup
2 eggs
200g self-raising flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

Topping:

30g pecan nuts, chopped
50g dates cut into matchsticks

Toffee sauce

4.23oz unsalted butter
4.23oz light soft brown sugar
120ml double cream

Sponge:

7.05oz stoned dates
1.76oz chopped dried apricots
200ml boiling water
1 tsp bicarbonate soda
2.64oz soft unsalted butter
5.29oz light soft brown sugar
1 tbsp golden syrup
2 eggs
7.05oz self-raising flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

Topping:

1.05oz pecan nuts, chopped
1.76oz dates cut into matchsticks

Equipment Needed

Dome
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Infrared Thermometer

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Dome Stand

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Dome & Stand Cover

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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Fire up your Gozney Dome to 275-310°C / 527-310°F.

Step 2

First make the sauce. Add the butter and sugar to a saucepan and cook over a medium heat until the butter has melted, and sugar dissolved. Keep bubbling away until the mixture starts to look frothy. Remove from the heat and whisk in the double cream until smooth.

Step 3

Put the 200g whole stoned dates and apricots in a bowl, pour over the boiling water and add the bicarbonate of soda. Leave to soak for 5–10 minutes until softened, then blitz the mixture in a food processor or blender until roughly smooth.

Step 4

Combine the butter, sugar and golden syrup in a large bowl and beat together until light and fluffy. Add the eggs one at a time, beating well, followed by the puréed dates and apricots. Mix through the flour, cinnamon, ginger, and nutmeg.

Step 5

Pour about 150g worth of caramel in the bottom of a non-stick pan (if possible) cast iron frying pan and spread out so the bottom is covered. Dollop in the sponge mix and spread out evenly- don't squish out the caramel.

Step 6

Place into your Dome entrance to the right and bake for 20-25 minutes- covering with foil when the sponge starts to brown too much. The caramel will bubble around the edges and the sponge will almost cook/boil in the caramel and rise and absorb all the delicious sauce.

Step 7

Carefully remove and allow to cool slightly in the pan. In a small pan or tray toast the roughly chopped pecans in the Gozney until brown.

Step 8

Allow to cool slightly, then turn the whole thing out on to a plate so the sauce is now on top and drizzling down the sides. Serve warm with vanilla ice cream and sprinkled with pecans.