Tastings School - Sticky Ringwood Porter Pudding with Butterscotch Ice Cream and Berries

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Sticky Ringwood Porter Pudding with Butterscotch Ice Cream and Berries

From Simon Brooks, head chef at The Vine, Hambledon, Hampshire – a Marston's Pub Company pub

STICKY RINGWOOD PORTER PUDDING WITH BUTTERSCOTCH
ICE CREAM AND FRESH WINTER BERRIES

INGREDIENTS
340g pitted dates
2tsp bicarbonate of soda
250ml water
250ml Ringwood Porter
340g light brown sugar
113g softened unsalted butter
4 eggs
340g self raising flour
Sticky porter sauce
450g caster sugar
125ml water
250ml double cream
250ml Ringwood Porter
You will need:
12x8 high-sided roasting tin lined with
greaseproof paper
METHOD
First boil the dates with the water
and porter for two minutes, then
leave to stand for 10 minutes. Now add
the bicarbonate of soda and place all
of it in a food processor and blend
until smooth.
Next preheat your oven to 160°
celsius if fan assisted or 175°C for an
ordinary oven.
Now cream the butter and sugar
together in a large bowl then add
the eggs one by one, beating with a
wooden spoon or stiff whisk. Once
incorporated add the flour a bit at a time
until mixed thoroughly, now add the
pureed date mixture to the bowl and mix
until a uniform colour.
Pour this mixture into roasting tin
and bake for 35-45 mins. To check if
the pudding is cooked insert a knife and
if it comes out clean then it’s done. Cut
into serving portions.
For the sticky porter sauce:
Place the sugar and water in a
high-sided saucepan and bring to
the boil.
Allow to boil for about 10 mins or
until the sugar has turned a deep
golden colour (do not allow to burn),
quickly add the cream and porter to the
mixture and whisk thoroughly until
combined and set aside.
Pour your sauce over the pudding
and serve with butterscotch ice
cream, fresh strawberries, raspberries
and a dusting of icing sugar.
Goes very nicely with a pint of
Ringwood Best Bitter.