COOK IT.
Preheat the grill to 350°F (180°C), preparing to use indirect heat. Preferably, light two outside burners leaving the ones in the middle off. Grease a loaf pan with butter or nonstick, or place a cast iron frying pan onto the barbecue to preheat with the grill.
In a saucepan, melt the butter, brown sugar, golden syrup, and molasses together until everything is dissolved. Add the milk and then allow the syrup mixture to cool for a bit.
While the syrup is cooling, sift together the dry ingredients. Once cool enough that the syrup won’t cook the egg, whisk in the egg. Gently add the wet ingredients into the dry and fold together until homogenous.
Pour the batter into a loaf pan or remove the cast iron frying pan from the barbecue using heat-resistant barbecue gloves and toss in a couple tablespoons of butter, turn the pan to allow the melting butter to coat the bottom and sides. Pour in the batter.
Bake the cake using indirect heat for 25 to 30 minutes, or until a cake tester comes out clean with a few crumbs.
Using heat-resistant barbecue gloves, remove the cake from the grill and allow it to cool on a heat-safe surface. You can serve warm, directly from the pan, or turn it out onto a tray for serving. Enjoy it alone with a cuppa or top with custard or clotted cream.
This Barbecued Sticky Ginger Cake Recipe is fragrant and well-spiced, has a little kick at the end. It’s perfect, still warm, with butter or whipped cream and the best on any day that is cold. Serve this as a nibble at your next family or friend gathering for instant accolades. What is your favorite cold weather treat over the holidays? Share your barbecue holiday recipes, ideas, and photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!