How To Cook Richard Holden’s Sticky Toffee Pudding On The Barbecue
Follow our video for perfect pudding cooked on the BBQ
This video showing you how to cook that iconic Lake District speciality Sticky Toffee Pudding, on the barbecue, was filmed live at Hayes Garden World during one of the frequent demonstrations by Gourmet BBQ chef Richard Holden. The recipe he uses is his own modified version. This dish was just one of 5 he was cooking all at the same time; the others included Flat Iron Steak; Trout with Fennel Salad; Sausage Casserole and boned and rolled Herb Encrusted Leg of Lamb on the rotisserie.
This should convince the doubters who think that you can’t cook cake on the BBQ; you can. It was cooked on a charcoal BBQ, but works equally well on gas. If cooking on charcoal make sure you have the coals burning correctly and not producing any smoke. Just raise the cake off the hot grill by standing the tray on top of 2 up-turned drip trays to stop the bottom over-cooking. One of the advantages of cooking on a charcoal BBQ is that you can peer through the vent on the top to check on the progress of your cake. You can cook almost any cake on the BBQ, you’re not restricted to Sticky Toffee Pudding.
Our BBQ videos show you that barbecue food is not just confined to steaks, burgers and sausages. You can easily elevate your food to a different level and really impress your friends and family.
- 170g chopped dates and 150ml water in a pan
- 50g unsalted butter
- 175g Demerara sugar
- 2 eggs
- 170g self-raising flour
- 1 teasp bicarbonate of soda
Sauce: large tub double cream, 1 tbsp treacle, Demerara sugar gently heated together.
Click here to see when the next barbecue demonstrations are being held at Hayes Garden World.