MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dermot Staunton's Coffee & Ale Treacle Pudding w/Stout Ice Cream
Categories: Desserts, Puddings, Beer, I scream, Nuts
Yield: 8 servings
100 g Toasted walnuts
MMMMM--------------------------PUDDING-------------------------------
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 30x20 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 100 g 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
ice-cream.
RECIPE FROM:
https://foodandwine.ie
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