Sticky Date and Toffee Pudding with Brandy Semifreddo

Set the Big Green Egg for indirect baking at 180°C.

Mix the dates and baking soda in a bowl.

Pour boiling water on top and leave until needed.

Cream butter and sugar together.

Add mixed spice and vanilla essence and the one egg at a time, beat well after each addition.

Chop half the pecan nuts and stir through the mixture.

Toast the remaining nuts and set aside for serving.

Fold sifted flour into the butter sugar mixture, and then stir in the date mixture.

Pour into a square cake tin or drip pan.

Bake for 30-40 minutes, until the skewer comes out clean.

For the sauce:

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

Brandy Semifreddo: Ingredients:

3 Egg whites

125ml Castor Sugar

30ml Brandy

100g Fresh cherries pitted and chopped.

250ml Cream

Method:

Butter 1.5lt bread tin and line with cling wrap.

Whip the eggwhites until perky.

Add the castor sugar in stages and whip until the mixture is smooth and glossy.

Mix in the brandy.

In a separate bowl, whip the cream until stiff.

Fold the whipped cream into the meringue mixture then fold in the cherries.

Spoon into the bread tin and place in freezer.