Spiced pumpkin cakes & hot white russian

  • People

    Serves : 4

  • Prep Time

    20 min.

  • Cooking Time

    45 min.

  • BBQ Temperature


  • Method



the Ingredients

2019 05 Weber 01 Pumkin Cakes 2581Web

Hot White Russian

  • 600ml freshly brewed coffee
  • 120ml heavy cream
  • 120ml Kahlua, or other coffee-flavoured liqueur
  • 60ml vodka, to taste Whipped heavy cream to top, if desired

Spiced Pumpkin Cakes

  • 150g pumpkin, grated
  • 50g unsalted butter, melted
  • 85g plain flour
  • 85g brown sugar
  • 2 eggs

Special Equipment

  • Ramekins


  • In a large bowl, combine the flour, baking powder, bicarbonate of soda, brown sugar and mulled wine spice.
  • Add eggs, melted butter and spiced rum and mix until smooth, then fold in the grated pumpkin.
  • Butter and flour the ramekins and divide the mix.
  • Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you will need 1/2 Weber® Rapidfire Chimney Starter of lit briquettes.
  • Place the ramekins over indirect heat and bake with the lid on for about 20-25 minutes.
  • Take the cakes off and let them cool down a bit. Remove the ramekins before serving.
  • In a saucepan stir together the coffee, the cream, the Kahlua, and the vodka and heat the mixture over moderate heat until it is hot.
  • Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.
  • Tip: To add some extra flavour, place a cinnamon stick on your charcoal or in a smoke box and smoke your cakes.

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