Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal. The finished dessert has a cake-like topping and a chocolate syrup which can be served with whip cream on top. Place it on the grill while you are indulging with your turkey, and it will be ready to serve at the end of the meal.
Ingredients
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 tbsp unsweetened cocoa
- 1 tbsp ground ancho chile
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- pinch of ground nutmeg
- 1/2 cup milk
- 1/4 cup dried cherries soaked in water to plump
- 2 tbsp melted butter or margarine
- 1 tsp vanilla extract
Topping
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 3 tbsp unsweetened cocoa
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup boiling water
Rum Glaze
- 1 cup granulated sugar
- 1/2 cup butter
- 1/4 cup water
- 1/2 cup dark rum
- whipped cream for topping
Servings: servings
Instructions
Pudding
- To make the pudding, sift all the dry ingredients into a large mixing bowl. Add the milk, cherries, butter, and vanilla, and mix until well blended. Pour into a well-greased, 9-inch square metal pan.
- Heat a gas grill to low or bank 20 low-glowing coals on each side of the bottom of the grill unit. Place the cooking grill rack 4 to 6 inches above the coals. In a gas grill, light one burner and place the pan over the unlit burner. Cover and cook for 45 minutes. The pudding should be slightly crusty on top with a syrupy bottom.
Topping
- To make the topping, combine all the ingredients, except the water, in a bowl and spread over the pudding mixture. Slowly pour the boiling water over the top, but don't stir it in.
Glaze
- To make the glaze, combine all the ingredients except the rum in a saucepan over medium heat and simmer for 5 to 10 minutes. Remove the pan from the heat, let cool slightly, and stir in the rum.
- To serve, spoon the pudding into individual dishes, top with a dollop of whipped cream, and drizzle the glaze over the top.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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