Category Archives: Baking

Smoked Strawberry and Rhubarb Crumble

Serves 8



  1. Place the strawberries and rhubarb in a disposable foil lasagna pan. Place pan on a smoker rack.
  2. Set your Bradley Smoker to 94°C (200°F) using wood bisquettes of choice (apple or cherry work well with this recipe).
  3. Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
  4. Dump the strawberries and rhubarb into a 13 x 9 baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
  5. Preheat the oven to 175°C (350°F).
  6. In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
  7. Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides.
  8. Cool before serving.

Compliments of Bradley USA

Peanut Butter Pancakes on Cobb Cooker

Serves 4


  • 1 ½ cups Plain Flour
  • 6 Tbsp Sugar
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 1 ¼ cups Milk
  • ¼ cup Peanut Butter
  • 1 tsp Vanilla Essence
  • 2 Large Eggs


  1. Sift flour into a large bowl and then combine flour, sugar, baking powder and salt.
  2. Combine milk, peanut butter, vanilla essence and eggs.  Add this to the dry ingredients, stirring until smooth.
  3. Prepare your Cobb Cooker and light a Cobblestone.  Once grey put the Frying Pan on Cobb.
  4. Spray base of Frying Pan with an oil-based spray – to prevent sticking.
  5. Put the dome cover over the top and leave to heat for 5 minutes.
  6. Spoon about ¼ cup batter onto the frying pan.
  7. Turn pancakes when tops are covered with bubbles and edges look cooked.
  8. Once the pancakes are a golden brown colour, remove from the frying pan and with Cream and Jam or just a dollop of butter.
  9. Enjoy.

Recipe Compliments Cobb International

Blueberry Flapjacks on Cobb Cooker


  • 2 cups cake Flour
  • pinch of Salt
  • 4 tbsp Castor Sugar
  • 2 tsps Baking Powder
  • 2 tbsp Oil
  • 2 tbsp Golden Syrup
  • 1 cup Milk
  • 1 tsp Vanilla Essence
  • 2 Eggs
  • 1 punnet fresh Blueberries
  1. Mix all dry ingredients together and make a well in centre.
  2. In separate bowl, mix all wet ingredients and slowly add to the dry, mixing constantly.
  3. Prepare COBB with the Fying Pan.
  4. When hot, add a little butter to pan and drop spoonfuls of flapjack mixture onto it.
  5. Place a tablespoon of Blueberries onto each flapjack whilst cooking.
  6. Cook for about three minutes each side until golden brown.
  7. Repeat till mixture used up.

Makes about 12 Flapjacks.

Chocolate Fondant on Cobb Cooker

Makes 6 little cups


  • 140g Dark Chocolate
  • 110g Butter
  • 200g Caster Sugar
  • 3 Eggs, beaten
  • 100g Flour


  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Frying Dish on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
  3. Melt the chocolate and butter gently in the Frying Dish. Remove from the heat and stir in the sugar.
  4. Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
  5. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
  6. Pour the chocolate mixture into the little cups/ramekins leaving about 2 cm below the top as the mixture will rise on cooking.
  7. Place them onto the Cobb Cooker and cover with the Dome Cover. Leave them for about 25 minutes, they should still be a little soft in the centres.
  8. You can add some liqueur if you like, we added some delicious Amarula Cream.

Recipe Compliments of Cobb Global

Apple Pancake on Cobb Cooker

Serves 4


  • 2 tbsp Unsalted Butter
  • 4 cups diced peeled tart Apples
  • 2 tbsp firmly packed Brown Sugar
  • 4 large Eggs – beaten
  • ½ Lemon – juiced
  • ½ tsp ground Cinnamon
  • 1 cup Milk – full fat for best results
  • 1 cup cake Flour
  • 2 tsp Vanilla Essence
  • pinch of Salt
  • Castor Sugar to sprinkle on the top for presentation


  1. Light a Cobble Stone in your Cobb Cooker and once ready to cook place the Deep Frying Dish into the Cobb with the lid on, to heat for 5 minutes.
  2. Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
  3. Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
  4. Once the apples are cooked sprinkle them with the brown sugar, lemon juice and cinnamon. Stir to make sure evenly combined and remove from heat and drain half the liquid from the apples. Try to ensure even distribution in the Deep Frying Pan of the apples.
  5. Place the Deep Frying Dish back over the Cobble Stone.
  6. Pour the batter prepared earlier over the warm apples.
  7. Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
  8. Serve with a dusting of castor sugar and a dollop of double thick cream.

Recipe Compliments of Cobb Australia

Baby Pot Bread stuffed with Cheese

Makes 10 baby pots or 1 large loaf


  • 750g Flour
  • 15g Salt
  • 70ml Olive Oil
  • 10g instant Yeast
  • 5ml sugar/10ml Honey
  • 500ml tepid Water
  • 1 packet hydrated Sun-Dried Tomatoes
  • 100g Pecorino, grated (or any strong cheese)
  • Rosemary sprigs
  • 1 Egg


  1. To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
  2. Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
  3. Knead the dough for at least 10 minutes until smooth and no longer sticky. Place in a greased bowl cover with a damp cloth and leave in a warm place until it has doubled in bulk, (about 1 hour).
  4. Knock back the dough and knead again briefly to make sure all the air has been knocked out.
  5. Shape the dough into flat circles about the size of your palm, and fill with sun-dried tomatoes, a generous sprinkling of Pecorino and a few sprigs of chopped rosemary leaves. Season with salt and black pepper. Bring all the sides together and make a sealed ball so that the filling doesn’t ooze out while the bread cooks.
  6. Place the stuffed ‘bread rolls’ into greased pots (grease with a little butter on all sides and the base) or individual tins and cover with a damp cloth.  Making sure the pots are not more than about half to three quarters full with dough or they will be too big. Cover and allow to prove for a second time for 20 minutes. Brush the tops with egg wash. Egg wash is just 1 egg whisked well.
  7. While the bread is proving for the second time, light a Cobble Stone and wait a few minutes until it has turned grey.
  8. Place the Grill Grid, the Fenced Roast Rack, onto the Cobb Cooker.
  9. Arrange the baby pots on the Fenced Roast Rack and bake for about 20-30 minutes or until golden and delicious. You can also make 1 large loaf in a loaf tin and that will cook for about an hour.
  10. Serve this cheesy pull a-part bread as a decadent side to any dish on your bbq.


Pele is the Hawaiian goddess of fire, known for her passion. Mythology tells us that she controls the lava that flows from the island of Hawaii. This is a smoky twist on the classic dessert, and is a perfect way to end off any meal!


  • 110g Dark Chocolate, chopped
  • ½ cup Butter, cubed (keep some extra butter for greasing)
  • 1 cup Sugar
  • 2 Egg Whites
  • 4 Egg Yolks
  • 1 tsp Vanilla Extract
  • A pinch to ½ tsp Cayenne Pepper (optional, if you want to add a little spice to your treat!)
  • ¼ cup and 1 tbsp all-purpose Flour
  • Bradley Flavour Bisquettes – Premium Chili Cumin or Maple


  1. Prepare Smoker for cold-smoking (using the Bradley Cold Smoke Adapter) with Premium Chili Cumin Bisquettes or Maple Bisquettes.
  2. Cold smoke the dark chocolate on an aluminium dish or sheet for an hour.
  3. Preheat your oven to 425°F (218°C).
  4. Remove the chocolate from the smoker and place in a double boiler with butter. Heat on medium heat while stirring until melted and combined.
  5. Remove from heat and add sugar then egg whites and yolks, stir well.
  6. Mix in vanilla and cayenne pepper (if using).
  7. Stir in flour.
  8. Divide mixture among four ramekins which have been well greased with butter.
  9. Bake for 13-15 minutes or until the centre of the cakes are soft and jello-like and the edges firm.
  10. Let cool for a minute or two, then run a knife around the edge of the cakes to loosen any edges.
  11. Place a plate on top of one ramekin and invert. Remove the ramekin and ta-da! There is your lava cake.
  12. Serve immediately with your favourite accompaniments such as whipped cream, ice cream, berry sauce, caramel sauce, or chocolate sauce. We recommend Cherry Compote!

Recipe by: Lena Clayton

COBB Strawberry Scones

Buttery and flaky scones that melt in your mouth. These scones have  lots of fresh strawberries that are fresh and fruity when eaten right out of the oven.  The perfect Summer breakfast!




  • 2 ¼ Cups Flour
  • 1/3 Cup Sugar
  • 3 tsp Baking Powder
  • 1/3 tsp Salt
  • 115g cold Butter, cubed
  • 1 ½ Cups fresh Strawberries, chopped
  • ¾ Cup Milk
  • 1 Egg
  • ½ Cup Icing Sugar
  • 2 Tbsp Milk



  1. Light your Cobb, and leave for several minutes until the Cobblestone is grey.
  2. Set the Fenced Roast Rack on top of the grill grid or use a COBB Pizza Stone and close the dome lid.
  3. In a bowl, whisk together the flour, sugar, baking powder and salt.
  4. Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Or rub the butter into the flour using your fingertips.  Continue until a crumbly consistency is produced. Stir in the chopped strawberries.
  5. In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
  6. Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 20cm disc. Cut into 8 equal wedges.
  7. Place wedges on the roast rack lined with baking paper, or on top of the pizza stone (sprinkled with a little flour).
  8. Cover with the hood lid and bake for about 18-20 minutes. The scones should be just starting to brown on top.  If using the roast rack it may be necessary to flip the scones over after 10 minutes.
  9. Remove from the Cobb and let cool slightly.
  10. Make the drizzle by mixing the icing sugar with the milk until dissolved. Drizzle over all the scones.
  11. Enjoy!

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