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Steamed Ale Cake, Pink Floyd Confession, Kissing Explained

Steamed ale cake is the dessert of the day from resident cook Nigel Barden in this week's edition of 'Foodie Thursday'.

1 hour, 55 minutes

Last on

Thu 19 Oct 2017 17:05
Â鶹ԼÅÄ Radio 2

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Steamed Ale Cake with Dark Muscovado Sauce and Ice Cream

by Andrew Pern from Black Pudding and Foie Gras (Face)

This is a proper pudding in the style of a sticky toffee, a great winter warmer to eat in front of the fire as the snow falls outside. Obviously the Theakston’s beer can be replaced with a regional beer that’s near you.

Ìý

Serves 6

Prep time: 30 mins

Cooking time: 1-1½ hrs

Ìý

Steamed Ale Cake

Ingredients

225g unsalted butter

350g Demerara sugar

4 eggs

10ml vanilla essence

225g plain flour

½ tsp baking powder

2 tsp bicarb of soda

400ml dark stout/Theakston’s Old Peculier

100g cocoa powder


Method

Cream the butter and sugar in a mixer until pale and creamy.Ìý

One at a time add the eggs and mix well, it may appear to split, but it will come together once the flour is added.Ìý

Add the vanilla essence and the dry ingredients. Mix well.

Now add the stout/Old Peculier and fold it through the mixture without knocking all the air out of it.Ìý

Pour into a greased cake tin and bake at 180°C/Gas Mark 4 for about 1 to 1½ hours.

Ìý

For the Dark Muscovado Sauce

Ingredients

200g whipping cream

300g Muscovado sugar

100g salted butter


Method

Place all the ingredients in a pan, warm gently and allow the sugar to melt and the sauce to thicken slightly.

Ìý

Theakston’s Ice Cream

Ingredients

5 egg yolks

450ml milk

1L Theakston’s bitter, or similar

50g caster sugar

100ml whipping cream

Ìý

Method

In a pan, reduce the litre of Theakston’s down over a high heat to approx 100ml.ÌýÌý

Scald the milk in a heavy-bottomed saucepan (heat until nearly boiling and allow to cool).ÌýÌý

Whisk the sugar and egg yolks until mixed through.ÌýÌý

Pour a little hot milk over the egg yolk and mix together, then pour it back into the pan.ÌýÌý

Return to the heat and continue stirring until the custard coats the back of the spoon.

Remove the custard and strain, add the reduced Theakston’s and mix well.Ìý Now allow it to chill.ÌýÌý

Whip the cream and fold it gently into the ice cream mix.ÌýÌý

Pour into the ice cream churner and allow to churn until ready.ÌýÌý

Store in freezer until ready to serve.

Broadcast

  • Thu 19 Oct 2017 17:05
    Â鶹ԼÅÄ Radio 2