Sticky Toffee Pudding with Salted Caramel Sauce, Vanilla Ice Cream and Grilled Pineapple

Mix the dates, baking soda and boiling water in a dish. Let it rest for 10 min

Put the eggs and sugar in the mixer and mix until foamy

Now add the butter and mix until smooth

Add the flour

Finally add the date mixture and mix until it's one mass

Put the mixture in the Dutch oven, place the pan on the grate in the kamado at 180 degrees

After about 20 min you can check if the cake is done, using the satay skewer. When it comes out dry, it's ready.

When the cake is almost ready you can move on to the pineapple and the sauce

Melt the butter in a small pan and add the sugar and whipped cream. Stir well and bring to the boil.

Cut the pineapple into slices of about 1 cm and grill briefly on the BBQ

Serve the cake with the sauce, a slice of pineapple and a scoop of vanilla ice cream. Enjoy!