Funkie Food and Ale

Posted by Andrew Fouracre | 07/06/2013 | Category: Food


Beer can be used in a whole range of cooking including baking, braising, batter-frying, marinades, dressings and simmering. Cooking with different styles of beer can add real depth of flavour and character to a dish.

Last year Shropshire brewer Hobsons launched a competition inviting people to submit recipes cooking with their ranges of ales, the top 20 being published in a cook book called Funkie Food & Ale. Hobsons received a concoction of culinary creations from savoury bites, stews, burgers and scrumptious puddings.

Here is a sample recipe from the book to get you in the mood for some funkie food cooking. Saucy Postman’s Pudding was also chosen as the winning recipe from the book, enjoy cooking it and of course the end result...! It's from Deborah Powell – Cleobury Mortimer.

Ingredients

Serves 6-8
200g ready-to-eat prunes, roughly chopped
250 ml Hobsons Postman’s Knock
½ tsp bicarbonate of soda
175g self-raising flour
175g caster sugar
85g butter, softened
2 eggs, beaten
1 tsp vanilla eseence

For the toffee sauce:
284ml double cream
200g soft brown sugar
200g unsalted butter
3 tbsp Hobsons Postman’s Knock

Recipe
1. Preheat the oven to 180C/Gas 4. Butter and flour  six individual metal pudding basins.
2. Place the prunes and the Hobsons Postman’s Knock in a saucepan and bring gently to the boil. Remove from the heat and add the bicarbonate of soda. Mash the prunes with a potato masher to form a pulp. Set aside to cool slightly.
3. Place the flour, sugar, eggs and vanilla essence in a food processor and process until smooth. Alternatively, place all the ingredients in a bowl and beat thoroughly.
4. Add the prune mixture and mix until well combined. Pour the mixture into the prepated pudding basins then place in the centre of the oven and bake for 20-25 minutres until well risen and springy to the touch.
5. Meanwhile, make the toffee sauce. Place the cream, brown sugar, Hobsons Postman’s Knock and butter in a saucepan and heat gently until the sugar and butter have melted. Heat until boiling, then simmer for a few minutes, stir until smooth.
6. To serve, turn out the puddings onto individual places. Pour over some of the sauce and serve the remainder separately.

Variation: This mixture can be baked in a 20cm square cake tin or oven dish then cut into squares for serving. Allow an extra 5 – 10 minutes cooking time.
 

Let us know in the comments below if you've given this a go!