United States
United Kingdom
So, your Naughty 'N' Spiced is bubbling away nicely and you’re dreaming of a Christmassy dessert? Well, we have just the recipe for you! You may have tried baking bread with the trub from your Pinter, but why stop there? Try making a Naughty ‘N’ Spiced (or other Fresh Presses) bread pudding with a beery syrup! Trub is the remnants of your Brewing Dock and it is full of reusable potential.
Take your Christmas hosting to the next level with beer brewed by you, food cooked by you, and a combination of both for dessert!
Naughty 'N' Spiced Syrup
350ml Naughty N Spiced
300g white sugar
Combine beer and sugar in a saucepan, then heat over medium heat until it reaches a gentle simmer. Continue cooking and occasionally skim off any foam that forms on the top. Keep simmering until the mixture reduces to a light syrup consistency, which typically takes about 30 to 45 minutes.
Tip: Don’t worry if your syrup isn’t as thick as you’re expecting, it will thicken as it cools. My first attempt was incredibly thick. Learn from my mistakes!
Naughty 'N' Spiced Bread pudding
550g Naughty 'N' Spiced beer bread
500g mixed dried fruit
90g mixed peel
1½ tbsp mixed spice
1½ tbsp cinnamon
1½ tsp vanilla essence
Pinch of salt
600ml milk
2 large eggs, beaten
140g dark muscovado sugar
100g butter, melted
2 tbsp demerara sugar
STEP 1: Preparing the Bread and Fruit Mixture
Begin by tearing 550g of your Naughty N Spiced bread into a spacious mixing bowl. Combine it with 500g of mixed dried fruit, 90g of mixed peel, a pinch of salt, 1 ½ tbsp of mixed spice and 1 ½ tbsp of cinnamon.
STEP 2: Mixing with Milk
Pour 600ml of milk and 1½ teaspoons of vanilla essence into the bowl, then stir with a spoon or scrunch the ingredients through your fingers, ensuring a thorough mix.
STEP 3: Adding Eggs and Sugar
Introduce 2 beaten large eggs, 140g of dark muscovado sugar. Stir the mixture well and set it aside for 15 minutes to allow the ingredients to soak.
STEP 4: Preparing the Oven
Preheat the oven to 180°C/160°C fan/gas 4. Butter the base and line a 20cm non-stick square cake tin, avoiding those with a loose base or alternatively line the tin with parchment paper.
STEP 5: Incorporating Melted Butter
Stir melted butter into the pudding mixture, ensuring an even distribution. Transfer the mixture into the prepared tin and sprinkle with demerara sugar.
STEP 6: Baking the Pudding
Bake for 90 minutes or until the pudding is firm and golden. Once done, turn the pudding out of the tin, remove the lining paper, and cut it into squares. Serve it warm with a scoop of ice cream and a generous drizzle of Naughty 'N' Spiced syrup.
Naughty ‘N’ Spiced Bread
600g bread flour
Naughty 'N' Spiced Trub from your Pinter (approx 400-500ml)
1.5tsp salt
1.5tsp sugar
Mix together the flour, salt and sugar in a large mixing bowl. Slowly add the trub whilst mixing then continue mixing for a few minutes until everything is fully incorporated.
Leave your dough to rise for 6-12 hours (or as long as you can) at room temperature, giving it a quick stir every hour or so.
Dust a large surface or chopping board with flour then knead your dough for 5 minutes, adding a bit more flour if the dough is too wet.
Place in a loaf tin and cook at 150°C for 1 hour.
Once done, leave to rest for at least 5 minutes before cutting
