Sticky Date and Toffee Pudding with Brandy Semifreddo

Sticky Date and Toffee Pudding: rsz_sticky_date_and_toffee_pudding


  • 250ml Dates, pitted and chopped
  • 5ml Bicarbonate of soda
  • 250ml Boiling water
  • 100ml Butter
  • 250ml Soft brown sugar
  • 10ml Mixed spice
  • 5ml Vanilla essence
  • 2 Eggs
  • 100g Pecan nuts
  • 375ml Self-rising flour, sifted

Toffee sauce:

  • 250ml Brown sugar
  • 180ml Whipping cream
  • 5ml Vanilla
  • 30ml Butter


  1. Set the Big Green Egg for indirect baking at 180°C.
  1. Mix the dates and baking soda in a bowl.
  1. Pour boiling water on top and leave until needed.
  1. Cream butter and sugar together.
  1. Add mixed spice and vanilla essence and the one egg at a time, beat well after each addition.
  1. Chop half the pecan nuts and stir through the mixture.
  1. Toast the remaining nuts and set aside for serving.
  1. Fold sifted flour into the butter sugar mixture, and then stir in the date mixture.
  1. Pour into a square cake tin or drip pan.
  1. Bake for 30-40 minutes, until the skewer comes out clean.

For the sauce:

  1. Combine the sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stir and simmer for 5 minutes.

Brandy Semifreddo:

  • 3 Egg whites
  • 125ml Castor Sugar
  • 30ml Brandy
  • 100g Fresh cherries pitted and chopped.
  • 250ml Cream


  1. Butter 1.5lt bread tin and line with cling wrap.
  1. Whip the eggwhites until perky.
  1. Add the castor sugar in stages and whip until the mixture is smooth and glossy.
  1. Mix in the brandy.
  1. In a separate bowl, whip the cream until stiff.
  1. Fold the whipped cream into the meringue mixture then fold in the cherries.
  1. Spoon into the bread tin and place in freezer.

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