Nothing will please your guests more, watching you bake a delicious dessert on your Weber BBQ
Weber expert chef, David Rice, is back to show us how easy it is to bake a dessert on a Weber charcoal or gas bbq, the secret is indirect grilling!
If you grill using charcoal, you will have noticed that coal's can stay lit for up to 3 hours. So once you have grilled your main course, why not utilise that extra heat by baking dessert on your BBQ. The key to baking a dessert on the bbq is to ensure you set it up for indirect heat. This means, that on a charcoal bbq, you will move the coals to either side and cook in the centre. On a gas bbq, you will turn on the outside burners and leave the middle burner off. Baking a dessert over direct heat would be a similar concept to attempting to bake over a hob on your cooker - it will just burn the bottom of the pan and the inside won't be cooked properly.
David likes to use a spring form tin to bake his sticky toffee pudding, he coats the tin with Webers non-stick spray to prevent the cake from sticking to the tin. Once you have combined your ingredients and have poured into your baking tin, place a warming rack or a grilling basket in the centre of your bbq (over indirect heat) and then sit your sticky toffee pudding tin on top of this. Raising the tin slightly off the grates will get a better result, ensuring the base of the cake doesn't cook faster than the rest of the cake. Bake at 180 degrees celsius with bbq lid closed for about 20 minutes or until cake tester comes out clear.
If your BBQ has a side burner, you can cook the sauce on the side while your cake is baking. Your guests are going to get the smell of this delicious sauce bubbling away! Once your cake is ready to serve, plate up, pour over some butterscotch sauce with some ice-cream / cream on the side. It's a winner every time!
Sticky Toffee Pudding
For the sponge
- 200g dried pitted chopped dates
- 200ml boiling water
- 1 tsp baking soda
- 75g softened butter, and a little more for greasing
- 2 tbsp golden syrup
- 45g muscovado sugar
- 2 large eggs
- 150g plain flour
- 2 tsp baking powder
For the sauce
- 150g softened butter
- 300g muscovado sugar
- 1 tbsp golden syrup
- 200ml double cream
To serve just add some cream and ice-cream
- Preheat the BBQ to 180C and lightly spray a spring form tin with Weber non-stick spray.
- Place the dates, water and baking soda into a bowl, stir and then rest for 10 minutes or so.
- Cream the butter and golden syrup together in a mixer until well combined, then add the sugar and mix again, until lumps have dissolved into the mix. Beat in an egg while continuously mixing – scraping down as required– until completely mixed through, then do the same with the other egg. Beating more gently, gradually add in the flour and the baking powder until you reach a consistency of a smooth, thick batter.
- Pour the dates and the liquid from the bowl into the batter and beat gently to mix together.
- Pour into your spring form tin and bake for 25-30minutes using indirect heat on the bbq. Check that a cake tester comes out clean before removing from the heat.
- To make sauce, place a heavy based pan on the side burner, melt the butter, muscovado sugar and golden syrup over a very low heat. When the butter is melted, stir gently until all the ingredients are melted. Now stir in the double cream, turn up the heat and when it begins to bubble, you can take it off the heat.
- As soon a the pudding is out of the oven, make tiny little holes all over using the cake tester or a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely coated with a thick sticky glaze. Keep the pan lid on the remaining sauce to keep it warm.
- Leave the pudding to stand for 20–30 minutes, then it’s ready to serve with the rest of the sauce in a jug. Just add cream and/or ice cream.