~ You Can Have Your Stout ~ Recipe

How to make it

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• Have the heat at 350 degrees,lightly grease six one cup ovenproof ramekins.
• Sift together the superfine sugar,flour,and half of the cocoa powder,add the milk,melted butter and egg,mix well,add the chocolate and stir to combine,spoon the batter into the prepared ramekins...combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings...combine the stout and three fourths cup of water in a small pan and bring to the boil over high heat...pour over the pudding batter...Place the pudding in a hot bath and bake for fifteen to twenty minutes,or,until risen and firm to the touch...Serve hot with cream,or,ice cream.
• ICE CREAM...Hum?
• Ok!
• Supplies to be placed into service will be...
• A Little Over 1/2 Cup Bread Crumbs From Irish Soda Bread...the bread should be at least one day old
• 1/3 Cup Light Brown Sugar...packed
• 1 Cup Milk
• 1 Cup Heavy Cream
• 3/4 Cup Sugar
• 1 Tahitian Vanilla Bean
• 5 Large Free~Range Egg Yolks
• One Bottle Baileys Irish Cream Liqueur...Well,actually...only 1/3 Cup for the Ice Cream... and a splash in my coffee cup,a couple splashes behind each ear,a couple of shots to dip biscotti in...that recipe will come later :o) a couple shots in an old fashion along with Amaretto,Kahlua,and Dr.Pepper...Shucks,I like Irish Cream...what more can I say :o)
• Have the heat at 350 degrees,mix the bread crumbs and brown sugar together and place em' on a baking sheet,spread out evenly,bake for about ten minutes,or,until the bread crumbs are slightly darker and the sugar has melted,stir about occasionally while they are baking...once the bread crumbs are baked,let cool off...Meanwhile,pour the milk and cream into a pan placed over medium heat and stir in the white sugar.
• Using a small,sharp knife,slit the vanilla bean down its length and scoop out the tiny seeds,stir them into the milk~cream mixture,reduce the heat and continue to stir until all the sugar has dissolved,remove from the heat.
• In a large mixing bowl beat the crap out of the egg yolks,gradually add the warm milk~cream mixture,beating gently but to an understanding.
• Transfer the mixture back to the pan and place over low heat at this point,cook,stirring continuously until the plot thickens to the consistency of custard,remove from the heat and stir in the Irish Cream,along with the cooled sugared Irish Bread Crumbs...Mix well,pour the ice cream mixture into a freezer~proof container,and freeze overnight before serving...stir the ice cream two or three times to prevent it from freezing into a solid block...Spoon over your Stout Puddin'...and...ENJOY!
• One thing about being included and accepting the invitation to either hang out in the wine cellar or mosey on over to their newly renovated roam room that's made to look like a 'real pub' is that you will enjoy all the gusto and camaraderie among old,new,and soon to be friends...and,whatever's in your pint glass the food will be all things beefy,cheesy,fried,salty...leaving room for dessert...otherwise...PERFECT!
• Nice knowin' ya' PUDDIN "o)