Sticky Toffee Stouty Puddings
The best you will ever eat!
Preparation time: 30 Minutes
Cooking time: 25 minutes
Serves 8
Best served with chilled fresh Cream
These little puddings can be made up to a couple of days in advance & reheated at
the same temperature for 15/20 minutes -
Shopping bag:
3/4 bottle of Crazy Dog Stout
200g (7oz) ready to eat dried dates
1 tsp vanilla extract
1 tsp instant coffee or an espresso.
1 tsp bicarbonate soda
5-
110gr (4oz) soft butter, plus extra for greasing
175gr (6oz) molasses sugar
3 large eggs
225gr ( 8oz) Self-
For the Sauce:
the remaining stout
200gr (7oz) molasses sugar
75gr (3oz) butter
200ml (7fl oz) whipping cream
You will also need 8 x 175 ml (6fl oz) pudding basins
Method:
Preheat the oven to 190 c fan 175 gas 5.
Place the dates in a bowl; add the vanilla & coffee,
Heat the stout in a pan and pour over the date mix & stir in the bicarbonate of soda.
Leave to cool completely.
When chilled blend in a food processor until almost smooth, set aside.
Thoroughly line your pudding basins with butter and sprinkle liberally with the sugar.
Cream the remaining dark brown sugar & butter until fluffy.
Add the eggs & combine the flour (don’t worry if the mixture looks a little curdled).
Lastly whisk in the date puree -
Spoon the mixture into the basins & bake in the centre of the pre-
Remove from the oven & set aside.
To make the sticky toffee Stouty Sauce
Place all the ingredients in a heavy bottom pan & bring to a gentle boil until all the sugar has dissolved.
Turn the puddings out & slice from the bottom up (3 or 4 slices).
Layer back into the basins with the sticky toffee stout sauce ensuring all the pudding is covered including the tops.
Grill for a couple of minutes until crunchy.
Serve with loads & loads of chilled fresh cream (or ice cream, or custard!)
Crazy Dog Smoked Ham and Vegetable Terrine
Preparation Time: 20 minutes
Time to chill: 2 hours
Serves 8 -
Shopping bag:
1 bunch of asparagus
1 bunch of spring onions
1 large cup of frozen peas
1 carrot finely diced
100gr sun blushed tomatoes (drained of oil)
smoked ham (diced)
gelatine leaves
handful of chopped parsley
pork stock cube
Method:
Pour the Stout into a wide saucepan & add 1 pint of water.
Bring to a simmer then add the stock cube, when dissolved poach the asparagus & spring
onions until cooked (blanch in to ice-
Place the chopped carrot & peas in the beer stock and simmer for 3 minutes.
Drain through a sieve retaining the stock.
Blend in the gelatine sheets one at a time until completely dissolved.
If the gelatine fails to dissolve fully, warm the stock through gently over a bain marie or a low heat. Do not bring to the boil as this will have an impact on the setting quality. Leave to cool.
Layer the herbs, vegetables & the smoked ham in a terrine dish, then gently pour over the cooled stock. Chill to serve appx 2 hours.
Crazy Dog Stouty Lamb Shank Shepherd’s Pie.
Preparation time: 25 minutes
Cooking time: 1 1/2 hours but it’s worth it!
Serves 4
Shopping bag:
4 lamb shanks
1 bottle of Crazy Dog Stout
4 tbs redcurrant jelly
1 red onion
1 large carrot diced
1 large cup of peas
2 lamb stock cubes
1 large leek sliced
3 sprigs of rosemary or thyme
400 gr buttered mashed potatoes
Method:
Place the Lamb Shanks in an earthen ware dish under the grill On the highest setting until golden brown.
Heat the oven to 180 dgs/ gas 5 / 370 f.
On the lamb pour over the leeks, sliced onion & chopped carrot.
Add the stock cubes to 2 pints of boiling water & the Stout, add the herbs.
Pour this over the lamb & vegetables. Cook until the meat is tender & the sauce has reduced by half & has thickened.
Stir in the red currant jelly & peas.
Spread over the buttered mash & place back in the oven until golden.
Serve!
