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(Cake it up just like) Bad Medicine

About time the North East’s breweries are represented in baking form – starting with Box Social Brewing’s Bad Medicine, turned into an orange, raspberry + almond cake…

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(Cake it up just like) Bad Medicine
Prep Time 40 minutes
Cook Time 75 minutes
Servings
Ingredients
To decorate
Prep Time 40 minutes
Cook Time 75 minutes
Servings
Ingredients
To decorate
Instructions
  1. Heat the Bad Medicine in a pan over a medium heat for 30-35 minutes, until the liquid reduces to a 75ml syrup, then allow to cool
  2. Preheat oven to 160°C (Fan 140°) / gas mark 3
  3. Line a 900g loaf tin with non-stick baking parchment
  4. Mix sugar + butter in a mixer until light and creamy, and add the almond extract
  5. Add the eggs one at a time, then add the cooled beer reduction and beat until well combined
  6. Gradually add in the flour, ground almonds + baking powder, and stir until all combined
  7. Pour the mixture into the loaf tin + bake for 1 hour 15 minutes
  8. Allow to cool on a wire rack. Once cooled, cut the cake in half
  9. Mix all of the icing ingredients together. Spoon the jam onto the bottom half of the cake and the buttercream icing onto the top half
  10. Make the icing sugar and beer mix and drizzle over the top, then sprinkle with raspberry pieces
  11. Allow to set for an hour or so, then cut into slices and devour with a can of Bad Medicine!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: Box Social Brewing
  • Beer: Bad Medicine (East Coast IPA)
  • Abv: 6%
  • Description: Continually hopped for 60 minutes, this East Coast style IPA is big, bold and in your face.
  • Want to buy some? Track it down in your local bottle shop, or ask your favourite bar to stock it!
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Full Fathom Fairy Cakes

To celebrate North Brewing Co‘s win at The Publican Awards 2017, these miniature cakes were created, using Full Fathom 5 Coffee Coconut Porter.

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Full Fathom Fairy Cakes
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For the icing
To decorate
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For the icing
To decorate
Instructions
  1. Heat the Full Fathom 5 in a pan over a medium heat for 30-35 minutes, until the liquid has reduced to a 50ml syrup, then allow to cool
  2. Preheat oven to 170°C (Fan 150°) / gas mark 3
  3. Put 50 mini cake cases onto baking trays
  4. Mix sugar + butter in a mixer until light and creamy
  5. Add the eggs one at a time, then the vanilla extract
  6. Add the cooled beer reduction and beat until well combined
  7. Gradually add in the flour + baking powder, and stir until all combined
  8. Spoon 1 tsp. of the mixture into each of the mini cake cases
  9. Bake for 10 minutes + allow to cool on a wire rack
  10. Mix all of the icing ingredients together, place in a piping bag and swirl onto the top of each cake
  11. Sprinkle each cake with desiccated coconut
  12. Allow to cool, then try not to scoff them all!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: North Brewing Co., Leeds
  • Beer: Full Fathom 5 (coffee coconut porter)
  • Abv: 6.5%
  • Description: This a full-bodied indulgent Porter. Toasted coconut was used at the end of the boil, and ‘dry coconuted’ in the fermenter. Single origin Rwandan coffee beans from North Star coffee roasters are used too.
  • Want to buy some? Amazon is your friend
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(Papa I’m a) Millionaire Shortbread

The second baking + beer blog post, and a great excuse to crack open a bottle of Wild Beer Co.’s  Millionaire!

Print Recipe
(Papa I’m a) Millionaire Shortbread
Prep Time 40 minutes
Cook Time 20 minutes
Servings
Ingredients
For the caramel
For the topping
Prep Time 40 minutes
Cook Time 20 minutes
Servings
Ingredients
For the caramel
For the topping
Instructions
  1. Preheat oven to 180°C (Fan 160°) / gas mark 4 Grease a 13cm x 19cm tin For the shortbread – mix sugar and butter, then add in the flour and vanilla extract Knead mixture until a dough is formed, then press into the greased tin Prick the shortbread all over with a fork, and bake for 20 mins, then allow to cool For the caramel – add all ingredients to a pan and gently heat until all of the sugar has dissolved, stirring continuously Increase the hear and stir until the mix thickens Pour over the shortbread and leave to cool Melt the chocolate and pour over the caramel, then leave to set (adding the chocolate buttons as decoration to the top when still a little tacky) Cut into 8 squares and enjoy!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: Wild Beer Co., Somerset
  • Beer: Millionaire (chocolate and salted caramel milk stout)
  • Abv: 6%
  • Description: Sweet and salty collide in this rich, balanced and smooth dessert stout. Lactose, caramel and high quality Valrhona cocoa nibs provide a chocolate and caramel backbone alongside the roasty malts whilst the Cornish Sea Salts gives a savoury salty kick, raising this beautiful beer above the norm.
  • Want to buy some? Head over to Wild Beer Co.’s webshop
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