Rhubarb Skillet Pan Cake

Most of you know Sue Stoneman for making bread and cakes on her BBQ and with summer comes the abundance of local fruit.  To make the most of the residual heat in your BBQ, why not stick a pudding to cook on it while you are tucking into your meat.  Here’s her recipe for a ‘skillet pan cake’ which would work well with any fruit such as nectarines, peaches, plums, apples or pears.  Sue’s used rhubarb as it’s in season. For this recipe Sue used a 30cm diameter skillet pan

Rhubarb Skillet Pan Cake

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Yield4 Servings

Ingredients

  • 500g rhubarb, washed and cut into chunks
  • Zest & juice of one large orange
  • 2 tbsp light soft brown sugar
  • 2 tbsp honey
  • 30g unsalted butter

For the cake topping:

  • 175g SR Flour
  • 1 tsp baking powder
  • 175g caster sugar
  • 175g unsalted butter (room temperature)
  • 3 eggs

Method

1

Place the rhubarb and all the other ingredients into the skillet pan and place over indirect heat on your BBQ and poach gently for about 30 minutes or until the rhubarb is just soft.

2

While the rhubarb is cooking, it’s time to make the topping.

3

In a bowl place all the ingredients together and using an electric mixer, beat for 3 minutes so the mixture is light and fluffy.

4

Take the skillet pan off the heat and carefully put the cake mixture on top of the poached rhubarb in small spoonfuls to begin with.  Be careful that the liquid doesn’t spill over.  It will soak into the cake mixture during cooking.  Continue spooning over the mixture until the fruit is covered.

5

Cook for about an hour.  Test it with a skewer – if it comes out clean, it’s done.

6

Serve straight to the table and use a big spoon to dish it up.  Serve with cream or ice cream

I cooked this in my Kamado Joe using indirect heat.  I have the grills on the top setting and had the temperature at about 150C.  When baking in the KJ, I upturn an old baking tin and sit the skillet pan on top of this to give the pan a bit of height from the heat of the grill so that the base doesn’t over cook.

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Rhubarb Skillet Pan Cake

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Rustic Apple Pie

Another easy and tasty recipe by Sue Stoneman. This is a very easy apple pie to make. It works well with other fruit and if you don’t want to make the pastry, buy a pack of the ready made stuff which will save you time.

Rustic Apple Pie

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • YieldServings

Ingredients

For the pastry

  • 225g plain flour
  • 100g unsalted butter
  • Pinch salt

For the filling

  • About 7 apples (approx. weight 700g) cored and sliced (I leave the skins on but take them off if you prefer)
  • 50g light soft brown sugar
  • ¼ tsp ground cloves
  • 1tsp ground cinnamon

to glaze

  • 1 egg, separated
  • 3 tablespoons demerara sugar

Method

1

First you need to find a baking sheet which will fit into your BBQ as this will be what you will be cooking your pie on.  Light your BBQ if it isn’t already lit. You need it to be about 200°C cooking indirect.

2

To make the pastry, rub the butter into the flour with a pinch of salt until it resembles breadcrumbs then add enough cold water to bring it together to form a dough. If time, chill in the fridge for a while.

3

Wash, core and cut the apples, slice and then put into a bowl with the cinnamon, cloves and sugar.  Stir so that all the pieces of apple are coated with the spices.

4

Next, take the pastry and roll it out into a circle about 35cm.  It doesn’t matter if it’s not perfectly round – hence the name ‘rustic apple pie’.  Place this onto your greased baking sheet.  You need to mark lightly an inner circle of about 25cm diameter in the middle of the pastry

5

With the beaten egg yolk, brush it over this inside area. (This is to prevent the pastry from going soggy from the juice of the apples. Sprinkling with ground almonds also helps).

6

Then place the apple mixture on top and spread out to the edges of the circle.

7

Carefully lift up the edge of the pastry and bring it up making an open parcel, overlapping where necessary.  If any bits break off, just patch them back on again with a little egg white.

8

Brush the egg white around the pastry surface and sprinkle with the demerara sugar.

9

Place the baking tray into your BBQ and cook for about 30-40 minutes or until the pastry is cooked and it is lightly browned.

10

Serve warm with crème fraiche, ice cream or custard.

11

If you like, scatter some dried fruit in with the apples prior to cooking.

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Rustic Apple Pie

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Susan Stoneman – Hot Cross Buns

Susan Stoneman – Hot Cross Buns

  • YieldMakes 12 (depending on size)

Ingredients

  • 300ml milk
  • 50g butter
  • 500g strong bread flour
  • 1 tsp salt
  • 75g caster sugar
  • 7g sachet fast-action or easy-blend yeast
  • 1 egg, beaten
  • 75g sultanas
  • 50g mixed peel
  • (or 125g dried mixed fruit for the dried fruit ie. Sultanas & mixed peel)
  • zest 1 orange
  • 1 apple, peeled, cored and finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • For the crosses - 75g plain flour, plus extra for dusting
  • For the glaze - 3 tbsp apricot jam or orange marmalade

Method

1

Gently warm the milk and add the butter. Stir to help it melt. Leave to cool until it reaches hand temperature.

2

Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.

3

Add in the dried mixed fruit, apple, orange zest, ground cinnamon and mixed spice.

4

Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

5

Tip on to a lightly floured surface and knead for about five minutes until smooth and elastic.

6

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size.

7

Divide the dough into 12 even pieces the roll each piece into a smooth ball on a lightly floured work surface.

8

Cover with more oiled cling film, or a clean tea towel, then set aside to prove for an hour (or until doubled in size).

9

To make the crosses on the buns, mix the 75g flour with about 5 tbsp water to make a paste – add the water 1 tbsp at a time, so you add just enough for a thick paste.

10

Spoon into a piping bag with a small nozzle and then pipe crosses on the buns.

11

I cooked the buns in the Kamado Joe for about 30 mins at 150°C (using the deflector plates and cooking on the top grill). Usual bake test, brown on top and sounding hollow when tapped on the base of the buns.

12

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

13

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

14

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

Recipe from Susan Stoneman

Hot Cross Buns

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Susan Stoneman – Drop Crumpets

Susan Stoneman – Drop Crumpets

  • Prep Time24 min
  • Cook Time6 min
  • Total Time30 min
  • YieldMakes around 24 (depending on size)
  • Course
  • Cooking Method
    • Direct grill on plancha or griddle

Ingredients

  • 115g plain flour
  • 115g strong flour
  • Half teaspoon cream of tartar
  • 4g dried yeast
  • 250ml lukewarm water
  • Half teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 140ml lukewarm milk
  • Vegetable oil for frying

Method

1

Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.

2

The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes

3

Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets

4

Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.

5

Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.

6

Turn over and cook the other side.

7

Keep warm and eat with the topping of your choice. Lovely with just butter and honey.

Recipe from Susan Stoneman

Drop Crumpets

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Lennox Hastie Rhubarb Vanilla Marshmallows

Lennox Hastie Rhubarb Vanilla Marshmallows

  • Prep Time30 min
  • Cook Time10 min
  • Total Time40 min
  • Yield24 Marshmallows

Ingredients

  • ½ vanilla pod
  • 200 g (7 oz) rhubarb stalks, roughly chopped
  • 500 g (1 lb 2 oz) caster (superfine) sugar
  • 7 sheets gold gelatine
  • 125 ml (4 fl oz/½ cup) filtered water
  • 4 large egg whites
  • pinch of salt
  • 3 tablespoons icing (confectioners’) sugar
  • 2 tablespoons cornflour (cornstarch)
  • For the sherbet mixture
  • 100 g (3½ oz) icing (confectioners’) sugar
  • 1 teaspoon citric acid
  • 1 teaspoon baking powder

Method

1

NOTE -  The marshmallow mixture needs time to firm, so begin this recipe at least 8 hours ahead of time.

Split the vanilla pod, scrape the seeds and place the pod and the seeds in a small saucepan with the rhubarb and 100 g (31/2 oz) of the caster sugar. Cover with a lid and cook over a low heat, stirring occasionally until the rhubarb is really soft. Blend to a smooth purée and pass through a fine mesh sieve.

2

Soak the gelatine in a bowl of cold filtered water for 5 minutes until soft.

3

Pour half of the rhubarb purée into a clean saucepan and bring to the boil. Remove the pan from the heat, drain the softened gelatine leaves and add to the pan. Stir until dissolved, then stir in the remaining rhubarb purée.

4

Place the filtered water and the remaining caster sugar in a saucepan and heat to 120°C (250°F).

5

Remove the pan from the heat, wait 1 minute and then add the rhubarb purée.

6

Whisk the egg whites with a pinch of salt until firm peaks form.

7

Mix together the icing sugar and the cornflour. Use this mixture to dust a baking tray lined with baking paper.

8

Spread the marshmallow mixture to a thickness of 3 cm (1¼ in) onto the baking tray and then sprinkle the icing sugar and cornflour mixture over the top (reserving a little). Place in the refrigerator to firm for at least 8 hours or overnight.

9

Add the rhubarb syrup mixture to the egg whites a little at a time, whisking continuously until all of the fruit is incorporated and the mixture is thick enough to hold its shape.

10

Combine the ingredients for the sherbet mixture. Dust a cook’s knife with the remaining icing sugar/cornstarch mixture and cut the marshmallows into cubes. Roll the cubes in the sherbet mixture, and toast over a fire.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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Rhubarb Vanilla Marshmallows

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Smokey Cookie Dough Brownies

Smokey Cookie Dough Brownies

  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Yield9 Servings

Ingredients

For the brownie mix

  • 225g plain chocolate (35–45 % cocoa solids)
  • 225g unsalted butter
  • 3 large eggs
  • 225g caster sugar
  • 75g self-raising flour
  • 1/2 tsp salt
  • 225g plain chocolate – chopped into small chunks
  • 1 tsp vanilla extract

For the cookie dough balls

  • 110g unsalted butter
  • 75g caster sugar
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 150g plain flour
  • 30g dark chocolate chips

Method

Preparing the Smokey Cookie Dough Brownies

1

Grease and line a brownie tin 22x29cm, 8 ½” X 11” with baking parchment. Heat your BBQ to as near to 180c as you can get, a little over or under won’t make too much difference. If possible, achieve the heat using an indirect method.

(Optional)

You can add a small amount of smoking wood to smoulder using your cook in the BBQ to add a further smokey flavour. Stick to light woods such as apple or cherry.

2

To make the brownie mix, break 225g of chocolate into small chunks and place in a heatproof bowl with the butter. Place over a pan of simmering water and heat until melted. Leave to cool.

3

Beat the eggs and sugar together until pale and the mixture has thickened. Add the melted chocolate and butter mixture to the eggs and stir until thoroughly combined. Fold in the flour, salt, chocolate chunks and vanilla extract.

4

Pour brownie mix into your lined pan.

5

To make the cookie mix, cream the butter and sugar together until light and fluffy. Add the egg yolk, vanilla extract and stir. Add the flour & chocolate chips and combine until you have a dough. Knead gently to bring it all together.

6

Use an ice cream scoop or tablespoon to drop the cookie mixture in balls evenly across the brownie mixture.

7

Bake time will vary depending on heat in your BBQ and you may also need to turn the pan every 10 minutes or so. After 20 minutes keep checking the brownies for doneness. A little mixture should still stick to a skewer when inserted in the middle of the brownie. Overall cook time can be between 25 and 45 minutes dependent on BBQ heat. We like them gooey so less time is better.

8

Remove from the pan and cool on a wire rack till them firm and are ready to cut.

9

Cut into portions and serve how you wish but a nice scoop of ice cream on warm brownie is always a winner.

Recipe from Artust BBQ Find him on Twitter @ArtustBBQ

Smokey Cookie Dough Brownies

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