Category: Dessert

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Lexie’s Gooey Chocolate Puddings

Lexie is Nic Williams Niece. Nic is on Instagram as @meatsmokefire and he does live cooks every Saturday. Lexie has obviously picked up lots of tips

Lexie’s Gooey Chocolate Puddings

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield6 Servings

Ingredients

  • 100g good quality dark chocolate
  • 100g Dairy Milk chocolate
  • 100g unsalted butter
  • 3 eggs, lightly beaten
  • 115g sugar
  • 2 tbsp plain flour

Method

1

Preheat your BBQ to 200°C with it setup for baking. Place the baking stone on top of the stainless grid, on top of your ConvEGGtor feet up. Allow 20 mins at this temperature for the baking stone to heat up.

2

Over a pan of simmering water, place a bowl containing your butter and chocolate. As this heats up, stir it frequently until the butter and chocolate has melted together.

3

In another bowl, whisk together your eggs, sugar and flour

4

Once the chocolate mixture has melted, gradually mix it into the egg mixture.

5

Once it is all combined, spoon it into ramekins. You can pre grease these but to be honest, it’s not necessary if you’re going to eat them out of the ramekins.

6

Place the ramekins on a baking tray, leaving a gap between them, and put into the BBQ. and cook for 15-20 minutes until the sides of the mixture have set but the middle is still wobbly

7

Take them from the BBQ and allow to cool for about 5-10 minutes

8

You can either serve them with some cream or crème fraîche, or just garnish with a raspberry and some mint.

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Marmalade Bread and Butter Pudding

Leftover bread… Over-catered for your BBQ party and got loads of brioche buns or finger rolls left over?  In fact this pudding can be made with any type of bread, seeded loaf, croissant, pain au chocolat or hot cross bun. Or if you’ve an end bit of a loaf that’s been sitting in your bread bin for a few days, and you’re firing up your BBQ, the pudding can be made well in advance and left in the fridge prior to cooking as the egg custard will soak into the bread.

Marmalade Bread and Butter Pudding

  • Prep Time20 min
  • Cook Time50 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

  • 6 slices of bread, or a mixture of rolls and buns.
  • Enough soft butter for spreading on the bread
  • Orange Marmalade (about four tablespoons)
  • 200ml milk
  • 60ml double cream
  • 3 large eggs
  • 75g sugar
  • Few drops of vanilla extract or paste
  • Grated zest of 1 orange
  • 1 tablespoon demerara sugar
  • 25g candied peel

Method

1

First generously butter the bread and make up marmalade sandwiches or rolls and cut into quarters to make little triangles or squares.

2

In a buttered heatproof dish (I used a terracotta dish 20cm diameter and 5cm deep) arrange the sandwiches standing upright and overlapping each other.

3

Whisk up the milk, cream, eggs and sugar together (a hand whisk is fine) and pour this all over the bread.

4

Scatter the tops with grated orange zest, demerara sugar and candied peel and leave to soak in for about 20 minutes (or longer) before putting in your BBQ.

5

I cooked it in the Kamado Joe Junior, using the deflector plate (indirect on a kettle) and put the dish on the top grill for 50 minutes at a temperature of 150C until the custard is cooked and it is all puffy and golden and the top crust is crunchy.

6

Serve while still warm with crème fraiche, cream, custard or ice cream.

If you have some orange liqueur in your cupboard, zing up the custard with a few drops of that before pouring over the bread!   Also great with dark chocolate pieces added into the pudding!

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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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Baked Apple Cake

Heres another lovely dessert recipe by Sue Stoneman This is a similar cake to what I remember as an Eve’s pudding, where you have lightly stewed (baked) fruit on the bottom with sponge on the top.  This would work well with any fruit, try it with pears, nectarines or peaches. I used a deep terracotta dish about 20cm diameter.

Baked Apple Cake

  • Prep Time20 min
  • Cook Time1 hr
  • Total Time1 hr 20 min
  • Yield4 Servings
  • Course
  • Cooking Method
    • In-Direct

Ingredients

  • 4 apples (if they are windfalls, maybe use a little more sugar)
  • 4 tsp demerara sugar
  • 4 tablespoons water (or fruit juice or cider)

For the sponge

  • 125g unsalted butter
  • 125g caster sugar
  • 125g SR Flour
  • 2 eggs
  • Vanilla paste
  • Two tablespoons flaked almonds to decorate

Method

1

Set up your BBQ for indirect cooking, temp about 160°C.

2

Grease your baking dish, especially the sides.

3

Cut up the apples and place into the dish along with the demerara sugar and water (juice or cider).

4

Put the dish into your BBQ for about 20 mins until the fruit is just soft.  You don’t want to over cook the fruit as you will be cooking it again.

5

While the fruit is baking, put all the other ingredients (except the flaked almonds) into a bowl and whisk with an electric mixer until light and creamy.

6

Pour this mixture on top of the baked fruit and level with a spatula.

7

Sprinkle with the flaked almonds and put the dish back into your BBQ for about 30 minutes or until the sponge is cooked (check with a skewer) and the top is lightly coloured.

8

Serve straight out of the dish with cream, ice cream, custard or crème fraiche.

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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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