Method

If you’ve got a small barbecue grill at home and some time on your hands, this dessert is the perfect recipe to warm up your nights or a leisurely brunch to kickstart weekends.

• • Bring a cast-iron pan to the highest heat for at least 5 minutes. Once it is very hot, cover the base with at least 1cm depth of oak chips and leave until the chips start to smoulder, but they shouldn’t ignite.
  • Move the cast-iron pan to a barbecue grill carefully, then close the lid and leave to smoke.
  • To make the smoked maple syrup, pour maple syrup into a small heat resistant bowl and place on the cool side of the barbecue grill. Cover the grill again and allow the maple syrup to sit for at least 15-20 minutes until it has taken on a light smoky flavour.
  • If the chips are still smoking after at least 20 minutes, let them go until they have finished. Remove from the grill and set aside until ready to use.
  • Combine eggs, milk, sugar, cinnamon, and vanilla extract in a shallow bowl and beat well. Dip pound cake slices in the egg mixture to coat both sides.
  • Place the pound cake slices on the hot side of the grill and cook for approximately 2 minutes per side until the egg is cooked through and the pound cake is lightly browned.
  • Serve the grilled pound cake slices with smoked maple syrup, fresh fruit such as mixed berries and whipped cream (optional).