|  Meantime

Cake Boy Hazelnut Ale.

We wanted our Pilot Series to go out with a bang this year, so for our last release of 2017 we’ve teamed up with celebrity chef and Master Pâtissier Eric Lanlard (Cake Boy) to create ‘Cake Boy Hazelnut Ale’, a nutty dark ale that’s perfect for the festive season.

Our Brewmaster Ciaran Giblin worked closely with Eric to brew this latest beer in the series. The Cake Boy Hazelnut Ale is a smooth, nutty dark ale made with real hazelnuts, at 5% ABV. We took inspiration from Eric’s knowledge and expertise on festive flavours to create the perfect accompaniment to wintry desserts.

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As part of the collaboration, Eric has also created a brand new mince pie recipe, infused with the ‘Cake Boy Hazelnut Ale’. Both the Hazelnut Ale and mince pies will be available to try and buy at either our Tasting Rooms at the brewery, SE10 0AR or Cake Boy, SW18 1TX until 22nd December. If you purchase two bottles of Cake Boy Hazelnut Ale bottles from either location, we’ll throw in a mince pie free… but it’s only while stocks last so be quick! You can also buy online and have the beer delivered from our E-Store.

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If you miss out or fancy honing your festive baking skills, Eric was kind enough to share his secret recipe with you all here:

CAKE BOY HAZELNUT ALE MINCE PIES

Ingredients

For the mincemeat
250 g golden sultanas
250 g glacé cherries, halved
250 g raisins
100 g mixed peel
1 tsp vanilla extract, such as Nielsen-Massey
orange zest, finely grated
lemon zest, finely grated
125g unsalted butter
250g dark muscovado sugar
250ml Cake Boy Hazelnut Ale
100gr ground roasted Hazelnut
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice

For the pies
250 g shortcrust pastry
250 g puff pastry
1 egg, beaten

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Method

1. Put all the dried fruit and spices into a large bowl and mix thoroughly. Place the vanilla extract, grated orange and lemon zest, butter, sugar and Cake Boy Hazelnut Ale in a small saucepan and heat gently until the sugar has dissolved (ensure you do not let it boil). Pour over the mixed fruit and stir gently, without breaking up the fruit pieces. Cover the bowl with cling film and leave to infuse for around 48 hours.

2. Once the fruit is infused, pack the mincemeat into sterilised jars and seal. Store in a cool dark place for a couple of weeks to allow the flavours to mature.

3. When you are ready to make the mince pies, preheat the oven to 180C (gas mark 4).

4. Grease 6 individual 10cm diameter loose-bottomed tartlet tins. Roll out the shortcrust pastry thinly on a lightly floured surface and then use the pastry to line the tins.

5. Once the tins are lined with shortcrust pastry, generously fill the pastry cases with the mincemeat. It is likely you will have some mixture left over for using again.

6. Roll out the puff pastry on a lightly floured surface. When it is around 4-5 mm thin, brush with a beaten egg. Next, cut out 6 shapes that will be used to top the tarts (this recipe uses a star shape for Christmas). Sprinkle the puff pastry shapes with muscovado sugar, place on top of the individual pies and bake in the oven for 25-30 minutes, or until the pastry is golden and slightly puffed.

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