How to cook Sticky Date Pudding on a BBQ Smoker

We’re going to cook this in an aluminium tray, but you can use any kind of baking tray you prefer – just make sure all the sides and bottom are greased with melted butter or canola oil spray.

Combine 1.25 cups of pitted dates, 1.25 cups of boiled water and 1 tsp bicarb soda in a small bowl, allow to sit for 5 minutes. This will rehydrate the dates which we’ll chop later.

If you want a bit of a kick to your pudding, I suggest soaking these the same way, but with half the amount of water and replacing with a whisky.

In a food processor, blend the dates & water mixture with ¾ cup of brown sugar and 60g of chopped cooking butter until smooth. Add two eggs, one at a time, then add one cup of self raising flour.

While the smoker is predominantly a heat source, this means you can do this in the oven too. For me, I like to add a bit of smoke flavour to this dish, which is why I prefer this method.

In a small saucepan, add in 1.25 cups of brown sugar and 300ml of cream over medium heat, stirring until the sugar and cream are mixed thoroughly. Add 125g of chopped butter, mixing until fully melted through.

Now, the pudding should be finished – remove from the smoker and allow to cool slightly. Before serving, change into some stretchy pants because one serving just isn’t enough. Serve into a small bowl with ice cream, topped with the warm butterscotch pudding… sit back & marvel in your glory.