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National Barbeque Week

May 30, 2019

National Barbeque Week

National BBQ Week returns for a record-breaking 23rd time from 27th May – 2nd June 2019 & with weather set to soar into the mid-late 20’s this weekend – it’s probably time to break out the barbeque and bake, yes – bake!

Ever tried baking on the barbeque? It’s beautiful! Once the meat has been served and the lid shut on the barbecue you can use the remaining heat to bake your risen dough! Simply by placing your tin or foil on the barbecue and baking (under a closed lid) for 30 minutes until the loaf is browned and shrinking slightly away from the sides of the tin or foil. Using oven gloves tip the loaf onto a rack and check it is ready by tapping the base of it to see if it sounds hollow. If the loaf is not ready simply pop it back in the tin and return it to the barbecue, close the lid and check again after 3 – 5 minutes. It’s National Barbeque Week and hopefully time to break out the barbeque and bake this weekend! Pictured here are 2 x Ciabatta‘s from the 500g pack – value for money!

Just a simple cake tin and one of Wright’s cake mixes – like this one from Linda – featuring chicken drumsticks, burgers, sausages and kebabs on the top and a snail, worm and a slightly hungry caterpillar in the grass!  Just what would you do with your cake mix for BBQWeek? 

Another barbeque cake was made by Doug using our Madeira mix in a square tin.  Full of popping candy in the buttercream for the coals of the barbie.  Decorated with fondant prawns and sausages.  You could produce a barbeque grill cake with lines of liquorice for the grill – a great idea for a clever centrepiece to take along to any barbeque or to serve at the end of yours.

Just a little recipe idea for National BBQ Week.   This Courgette & Mushroom Bread is made with our Cheddar & Sundried Tomato Bread Mix & is a great recipe served alongside your barbeque allowing your guests to get all that tearing and sharing going on. Recipe below if you want to have a go!

A barbecue cake that was made a couple of years ago by Sue.  The base is made with our Madeira mix with a buttercream and jam filling.  The fondant work on the top is sensation Sue – thanks so much it’s perfect to celebrate National BBQ Week.

Deb the Bread

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