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   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   
      
   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 180oC/350oF/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 80oC/175oF 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 # 180oC/350oF/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.   
        
     Yield: Serves 8 - 10   
        
     RECIPE FROM: https://foodandwine.ie   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The inventor of Twizzlers has obviously never tasted a strawberry.   
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