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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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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