• 8/7 National IPA Day - 1

    From Dave Drum@1:18/200 to All on Sun Aug 6 14:45:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dermot Staunton's Coffee & Ale Treacle Pudding w/Stout Ic
    Categories: Desserts, Puddings, Beer, I scream, Nuts
    Yield: 9 servings

    100 g Toasted walnuts

    120 g Unsalted butter
    550 g Golden syrup
    100 ml Black coffee IPA
    150 g Malt extract
    2 tb Instant coffee
    75 ml Cream
    3 lg Whole eggs
    3 Egg yolks
    150 g Fresh breadcrumbs
    150 g Porridge oats
    1 Lemon; juice only

    MMMMM----------------------STOUT ICE CREAM---------------------------
    4 Egg yolks
    175 g Sugar
    300 ml Stout; reduced by half
    600 ml Cream
    150 ml Milk
    100 g Black treacle

    MMMMM-----------------------COFFEE CARAMEL----------------------------
    200 g Sugar
    230 ml Cream
    2 tb Instant coffee
    35 ml Coffee liqueur

    MMMMM-----------------------PICKLED APPLE----------------------------
    100 ml Water
    80 g Sugar
    1/2 Lemon, juice only
    2 Granny Smith apples
    5 Biscuits; garnish

    Set the oven to 180+|C/350+|F/gas mark 4.

    Start by lining a 30 x 20 cm rectangle tin with greaseproof paper.

    Place the butter and golden syrup in a pot and warm gently, until the
    butter melts. Add the malt, ale, coffee and cream and warm again.

    Remove from the heat. Place in a clean bowl and quickly whisk in the
    eggs and egg yolks one by one, followed by the breadcrumbs, oats and
    lemon juice. Pour the whole mix into the lined tray and place straight
    in the oven. It's important to work quickly at this stage so the dry
    ingredients don't sink, causing the cake to split.

    Bake four 30 minutes. Check the pudding - it is ready when it looks
    set when gently shaken. Remove from the oven and allow to cool. Turn
    out onto a chopping and, using a sharp knife dipped in boiling water,
    portion the pudding into squares.

    TO MAKE THE ICE CREAM: Place the eggs, sugar and reduced stout in a
    bowl. Whisk together until well combined. Bring the cream, milk and
    treacle to a boil. Pour onto the egg mixture, whisking continuously.
    Return to a pot and place over a low heat. Cook, stirring regularly
    until the mixture coats the back of a spoon or reaches 80+|C/175+|F on a
    thermometer. Pass and chill in the fridge, ideally overnight. When
    cold, whisk back together and freeze in an ice cream machine.

    Be extra careful when cooking with sugar as it can be a dangerous
    business due to the high temperatures involved. Try to follow the
    instructions and work safely. Place the sugar in a clean pot and place
    over a medium heat.

    In a separate pot, bring the cream, coffee and liquor to a boil and
    keep warm. It's important to warm the cream so that it doesn't spit
    or boil over when you add it to the sugar.

    Slowly caramelise the sugar until it reaches a medium to dark brown
    colour. Lift the pot and swirl it around so the sugar cooks evenly. Do
    not attempt to stir the sugar as it will crystallise, ruining the
    caramel. Reduce the heat and pour the cream mixture on top. The mix
    will bubble up at this stage so work carefully. Stir with a wooden
    spoon as it cools. Place in a clean container.

    FOR THE PICKLED APPLE: Bring the water and sugar to the boil. Allow to
    cool. When cold, add the lemon juice. An hour before you are ready to
    serve, core the apples and slice very thinly on a mandolin. Submerge
    in the pickle liquor and set aside.

    Toast 100g walnuts in an oven # 180+|C/350+|F/gas mark 4 for six
    minutes. Remove, cool and chop.

    TO SERVE: Put a swipe of the coffee caramel on each plate. Warm the
    pudding on a low oven for four minutes or place in a plastic container
    with a lid, and flash in a microwave for 30 seconds. Place on the
    plate beside a spoon of the toasted walnuts. Put a scoop of ice cream
    on top of the walnuts. Arrange the apple and biscuits around the
    plate. Grate some fresh walnut over the pudding.

    TIP: If you don't have an ice-cream maker, gently heat the mix and
    serve as a warm stout custard or just replace it with vanilla

    Yield: Serves 8 - 10

    RECIPE FROM: https://foodandwine.ie

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