10 Puddings You Can Make On The BBQ

Grilled Grapefruit With No-Churn Cheesecake Ice-Cream: Andrea Alden, Napoleon Grills

INGREDIENTS

• 4 grapefruit, preferably sweet Oro Blanco, however any grapefruit will do

• 2 tbsp of sugar

• A dash of fresh mint for garnish

For the ice-cream:

• 2 cups of whipping cream

• 1 tbsp of vanilla extract

• 1 can of sweetened condensed milk

• 1 cup of whipped cream cheese

METHOD

1. Before you begin, place a metal or glass bowl and the beaters into your freezer while you gather the ingredients. This will make whipping go faster.

2. In a medium bowl, combine the vanilla, condensed milk, and whipped cream cheese. Use whipped cream cheese because it is light and fluffy already and won’t leave chunks in your mixture. Beat these together until smooth.

3. In the frozen bowl, whip the cream on high until soft peaks form. Gently fold in the cream cheese mixture. Place them into a loaf pan, or leave in the bowl and chill for at least an hour or until set.

4. When ready for dessert, preheat your grill. Slice the grapefruits in half and sprinkle with a little sugar.

5. Grill over direct heat, face down, until grill marks form, then turn off the grill and place the grapefruits face up on the warming rack for 5 minutes.

6. Once fully roasted, transfer the grapefruit to serving dishes and carefully cut around the edge and cut out the lobes. Serve hot, topped with homemade cheesecake ice-cream and mint for garnish.

Chocolate Chip Cookies

INGREDIENTS

• 2 cups of all-purpose flour 

• 1 tsp of baking powder

• 1 tsp of salt

• 1 cup of butter, at room temperature

• ½ cup of white sugar

• 1 cup of brown sugar, packed

• 2 tbsp of bourbon

• 1 tsp of pure vanilla extract

• 2 large eggs

• 1 cup of chocolate chips

• 1 cup of chocolate chunks (or craisins)

METHOD

1. Place a baking stone onto a cold grill and preheat both your BBQ to 180°C using all burners, set to medium-low.

2. In a large bowl combine the flour, baking powder and salt. Whisk or sift them together and set aside.

3. In a separate bowl or a stand mixer, combine the butter and the sugars, creaming them together for about 3 minutes. Then add the eggs one at a time, followed by the vanilla and the bourbon.

4. Gradually mix in the flour. 

5. Fold the chocolate into the batter by hand. 

6. Place a sheet of parchment paper onto the baking stone, ensuring that it covers the stone well, but doesn’t overhang too much. The paper will char but should not ignite, unless it is over the stone too far. Drop approximately 1 tbsp of cookie dough onto the baking stone, leaving about 1 to 2 inches between each cookie so they have room to spread. 

7. Bake for about 9-14 minutes each batch, until the edges look crispy and the middle of the cookie is set, but still soft. Use a spatula to remove them from the parchment and put down another batch of cookies. 

8. Move the cookies to a cooling rack and eat warm or cool.

Visit Napoleon.com

Kaffir Lime Custard Tart With Grilled Pineapple Salsa: Cesar Fernandez, Miele GB

INGREDIENTS

For the pastry:

• 200g of plain flour 

• 100g of salted butter, cut into cubes and chilled 

• 25g of caster sugar 

• 1 egg, beaten

• Splash of cold water 

For the custard:

• 9 egg yolks 

• 85g of caster sugar

• 600ml of double cream 

• 200ml of whole milk

• 6 fresh kaffir lime leaves

For the pineapple salsa:

• 1 small pineapple, cored and cut into 1cm slices

• Coconut flakes, toasted

• Mint leaves 

METHOD

1. For the pastry, place the flour, butter and sugar into a food processor and pulse to resemble breadcrumbs. Add the egg and enough water to bind the pastry together and then, leave to chill in the fridge for 30 minutes. 

2. Once the pastry has chilled, remove from the fridge and roll out until 3mm thick. Line a rectangular tin with the pastry, line with grease proof paper and fill with rice or sugar. Leave the pastry to overhang on the tart tin. 

3. Preheat the oven on a fan setting at 170°C, place the pastry into the preheated oven and bake for 30-35 minutes. Remove the pastry from the oven and carefully remove the rice/sugar, and place back into the oven and bake for a further 4-6 minutes, or until the pastry is cooked and golden. 

4. Remove from the oven and allow to cool slightly, trim the pastry by running a knife along the top of the pastry tin. Transfer to a wire rack and cool. 

5. For the custard, mix together in a saucepan the cream, milk and lime leaves. Heat to a simmer and allow to infuse for at least half an hour. Whisk the caster sugar and egg yolks together in a large bowl, strain the infused cream and add whilst continually whisking.

6. Very carefully pour the mixture into the pastry until nearly level with the top of the pastry, making sure the custard does not overflow. Bake the tart on a fan setting at 120°C for 1 hour 30 minutes, or until the tart has a very slight wobble only. Remove from the oven and allow to cool down completely. 

7. For the salsa, make sure the BBQ is hot enough and griddle the pineapple until charred on both sides. When ready, allow to cool and dice finely and mix with the coconut flakes and mint leaves.

8. To serve, add a slice of the tart and garnish with the salsa. 

Visit MieleGB.com

Grilled Peaches: Alex Head, Social Pantry

Cooking peaches over a hot flame brings out their natural juiciness and intensifies the flavour – just grill them on the outer edges of your BBQ to avoid scorching them.

 INGREDIENTS

• 4 fresh peaches

• 2 tbsp of light brown sugar

• ½ tsp of ground cinnamon

• 50g of flaked almonds

• Vegetable oil, for brushing

 To serve:

• 4 tbsp of coconut yoghurt

• A good drizzle of honey

 METHOD

1. Toast the flaked almonds in a dry saucepan on a low heat until lightly browned; this can be done in advance and set aside until serving. Tip: do a big batch as they are also great for sprinkling over porridge and salads.

2. In a small bowl, combine the sugar and cinnamon.

3. Cut the peaches in half and remove the stone. Brush the peaches with oil, ensuring the cut sides are well coated.

4. Place the peaches cut side-down on your BBQ, until grill marks form. Turn the halves over and sprinkle with the sugar and cinnamon. This will melt onto the peaches.

5. Grill until softened and well-marked. If you need to finish them off in the oven, cook them at 150°C for an additional 5-10 minutes or until cooked through.

6. Serve on a plate with a spoonful of coconut yogurt, a drizzle of honey and a sprinkle of toasted almonds. Enjoy hot or cold.

Visit SocialPantry.co.uk

Banana Mars BBQ Pudding: Ligia Lugo, The Daring Kitchen

This is a perfect ending for any BBQ. You can even add some marshmallows to the filling for an extra touch.

INGREDIENTS

• 1 medium or large banana

• A whole or a half Mars or Snickers bar (or your favourite chocolate bar)

• Vanilla ice-cream

• Cooking foil

METHOD

1. Cut through the banana to create a pocket for the filling. Be careful not to cut all the way. Slice the Mars bar and fill it in the banana. Close the pocket as best as you can and wrap the banana in cooking foil. The best time to put the bananas on the BBQ is when you are about to sit and enjoy the main dishes.

2. Place the bananas on the BBQ when the charcoal is starting to lose temperature. If you are using a gas BBQ, turn the heat to low. Place them so that the pockets with filling are facing up.

3. If your BBQ has a lid, bring it down and let the filled bananas cook slowly. You might need to turn them a couple of times.

4. After about 20-30 minutes take the bananas off the BBQ, open the foil and place the softened bananas onto the plates. Add some vanilla ice-cream and serve.

Visit TheDaringKitchen.com

BBQ Pineapple Sticks With Sugar, Chilli, Lime & Salt: Riverford

Sweet fruit with chilli and salt is an acquired taste, but they're common partners with both pineapple and mango in India, South East Asia and Mexico. Your use of lime juice will all depend on how sharp your pineapple is. If it feels like you're just messing with a good thing, the BBQed pineapple is still superlative without the savoury dusting. 

INGREDIENTS

• 1 pineapple

• Light brown sugar, for dusting

For the chilli salt:

• 1 tbsp of light brown sugar

• 1 tsp of flaky sea salt

• 1 tsp of dried chilli flakes

• 2 limes, zested

METHOD

1. Peel the pineapple and cut into quarters. Cut away the tough central core. Sprinkle each piece with a light coating of brown sugar. 

2. Place over a medium BBQ heat and grill for 10-12 minutes, turning occasionally, until caramelised and coloured. 

3. Meanwhile mix the sugar, salt, chill and lime zest together. 

4. Halve the limes and stick them face-down on the BBQ for a couple of minutes to caramelise. 

5. To serve, insert a skewer into each piece of pineapple, squeeze over some hot lime juice and sprinkle with a little of the chilli salt mix. 

Balsamic BBQ Strawberries With Ice-Cream

This seems like a crass way to treat such a delectable soft fruit, but it is all about the contrast of hot and cold, sharp and sweet. They only want a quick flip-flop across the grill, enough to warm them and caramelize some of the sugar. If you leave them on there for too long, they turn to jam! Use your judgement, if they look like they are turning mushy get them off the heat. 

INGREDIENTS

• 2 tbsp of aged balsamic or sherry vinegar

• ½ tbsp of light muscovado sugar

• 300g of strawberries

• Some good-quality vanilla ice-cream

METHOD

1. If you are using bamboo skewers, it is worth soaking them in water for at least 20 minutes first, so that they don't burst into flames. Aim to have your BBQ down to glowing embers – a medium heat. 

2. Mix the vinegar and sugar together in a bowl, remove the stalks from the strawberries. Keep the small ones whole and cut any large ones in half. Add them to the bowl, mix well and leave to macerate for 10 minutes. 

3. Thread the strawberries onto skewers and place them directly on the BBQ bars. Griddle for about 2 minutes, turning once, until lightly marked. 

4. Fill two bowls with a few scoops of ice-cream. Slide the strawberries off the skewers and pile them into the bowls. Spoon any of the remaining balsamic marinade over the top. Eat immediately. 

Visit Riverford.co.uk

Sticky Toffee Pudding: George Foreman

INGREDIENTS

• 300g of chopped dates

• 120ml of milk

• ½ tsp bicarbonate of soda

• 180g of plain flour

• 1 tsp of baking powder

• ½ tsp of salt

• 1 tsp of mixed spice

• 180g of dark brown sugar

• 120g of soft unsalted butter

• 2 large free-range eggs

For the butterscotch sauce:

• 180g of dark brown sugar

• 250ml of double cream

• 50g of unsalted butter

METHOD

1. Firstly, line a baking sheet with baking paper and set aside for later.

2. To make the butterscotch sauce, add 180g of the dark brown sugar, the double cream and 50g unsalted butter to a pan and heat, stirring continuously. Just before it begins to boil, remove from the heat and set aside.

3. For the sticky toffee pudding, add the dates and milk to a separate saucepan and bring to the boil. Remove from the heat and stir in the bicarbonate of soda and set aside to cool.

4. In a bowl, whisk together the butter and sugar until well combined, then add the eggs one at a time and mix thoroughly. Stir in the cooled dates then sift in the flour, baking powder, salt and mixed spice and gently fold into the mix.

5. Transfer the sticky toffee pudding mixture into the pan you lined earlier. Put on the grill and cook for 15-20 minutes. Leave to cool for 15 minutes before serving.

6. Serve in portions with a generous helping of butterscotch sauce over the top and a scoop of ice-cream for a delicious dessert that’ll be gone in seconds.

Chocolate Brownies

INGREDIENTS

For the brownie:

• 185g of unsalted butter, melted

• 185g of dark chocolate

• 275g of golden caster sugar

• 3 large free-range eggs

• 1 tsp of vanilla extract

• 40g of cocoa powder

• 85g of plain flour

• 100g of dark chocolate drops

• 100g of white chocolate drops

For the topping:

• 200g of butter

• 150g of white chocolate

• 280g of icing sugar

• 1 tsp of vanilla extract

• Popping candy

METHOD

1. Line a pan with baking paper.

2. In a bowl, whisk together the eggs, sugar and vanilla extract until light and fluffy – this should take approximately 5-6 minutes.

3. In a small saucepan, heat the butter and chocolate together, stirring regularly until melted and fully combined. Leave to cool slightly for a few minutes.

4. Gradually pour the chocolate into the sugary egg mixture, whisking continuously. Once combined, sieve in the flour and cocoa powder, then slowly fold into the wet mixture making sure it is well combined but do not overmix. Finally, fold in the chocolate drops.

5. Pour the mix into your pan and spread it out to an even thickness all over. Cook for approximately 25 minutes, then turn off and leave too cool.

6. In a bowl, whisk together add the butter and vanilla until it starts to turn white and fluffy. Melt the chocolate in the microwave and into the butter, whisking continuously. Add the sugar and mix well.

7. Once the brownie has cooled cut into equal portions and using a piping bag pipe a little of the topping onto each portion. Sprinkle with the popping candy.

Banana & Fudge Pancakes

INGREDIENTS

• 180g of plain flour

• 3 tsp of baking powder

• ½ tsp of salt

• 30g of golden caster sugar

• 2 large free-range eggs

• 250ml of milk

• 3 bananas

• 1 tsp of vanilla extract

• 150g of fudge pieces

METHOD

1. Sift the flour, baking powder, salt and sugar. Separately combine the milk, vanilla extract and egg yolks, puree 2 of the bananas and combine with the liquid. Mix the 2 together.

2. Dice the remaining banana into small chunks and stir into the mixture, along with the fudge pieces.

3. In a separate bowl, whisk the egg whites to stiff peak and fold into the mixture.

4. Pre-heat a griddle pan or large greased frying pan. Spoon some of the mixture onto the griddle in even amounts and allow to cook for 1-3 minutes until the mixture starts to bubble. Flip over and cook for a further 1-3 minutes. Repeat until all of the mixture is cooked.

5. Serve with maple syrup.

Visit GeorgeForeman.co.uk