the Ingredients
Cake:
Special Equipment
Instructions
A warming autumn BBQ bake with spooky Halloween flair.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda, brown sugar, and mulled wine spice.
- Add the eggs, melted butter, and spiced rum (if using). Mix until smooth.
- Fold in the pumpkin purée until fully incorporated.
- Butter and flour your baking tray or ramekins.
- Pour the mixture into the tray and level the surface with a spatula.
- Sprinkle the top with pumpkin seeds.
- Setup: Prepare the barbecue for indirect heat at 180 °C. For charcoal BBQs, light ½ Weber® Rapidfire Chimney Starter of briquettes and arrange for even indirect cooking.
- Bake: Place the tray or ramekins over indirect heat. Close the lid and bake for 20–25 minutes, or until a skewer comes out clean.
- Cool: Remove from the BBQ and allow to cool slightly. If using ramekins, remove the cakes before decorating.
- Make icing: Mix icing sugar with a small amount of water or lemon juice to form a thick white icing.
- Create the web: - Spoon icing into a piping bag or sandwich bag with a tiny snip in the corner. - Pipe three or four concentric circles on the surface of the cooled cake. - Drag a toothpick or skewer from the centre outward in straight lines (like spokes) to create a spider web effect.
- Optional effect: Tint some of the icing with black gel colouring or use melted dark chocolate to contrast the web or add a spider silhouette.
IN THE KITCHEN:
AT THE BARBECUE:
SPIDER WEB DECORATION:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
