Steamed Ale Cake with Theakston’s Ice Cream, Dark Muscavado Sauce

Name: Steamed Ale Cake with Theakston’s Ice Cream, Dark Muscavado Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves six
Cuisine: United Kingdom
Ingredients: 500 ml whipping cream; 700 g muscavado sugar; 200 g butter; 400 ml dark stout/Old Peculier; 400 ml dark stout/Old Peculier; 100 g cocoa; 5 egg yolks; 450 ml milk; 1 litreTheakstons Beer; 50 g caster sugar; 100 ml whipping cream; 4 eggs; 350 g demerara sugar; 225 g unsalted butter; 2 tsp bicarb; ½ tsp baking powder; 225 g plain flour; 10 ml vanilla essence.

Preparation info

Serves
six

Difficulty
Medium
Ready in
2 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

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!

Ingredients

For the Steamed Ale Cake

225 g unsalted butter
350 g demerara sugar
4 <

Europe
United Kingdom
Dessert
Christmas
Vegetarian

Method

Steamed Ale Cake

Cream the butter and sugar in a mixer until pale and creamy. 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. 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. Pour into a greased cake tin a