Burnt cream and a trip to the brewery

Our days off usually consist of a casual pub lunch and a lazy afternoon in the sun with a pint of cider. In Barrington we decided to go on a jolly and take up the offer of a tour around Hook Norton brewery. The team crammed into the famous burgundy Landover and set off through the country roads. We pulled up next to the most wonderful Victorian building with red brick chimneys and exposed wooden beams with a fabulously interesting smell wafting in the air. We began our tour with our very informative guide scouring the building top to bottom which took some effort. The process is fascinating - the malts, the grains, the yeast, the fermentation in the old Victorian machinery mashing, boiling and bubbling. These amazing ingredients made us want to use them in the restaurant. On the menu we had Cambridgeshire burnt cream and this seemed to be the perfect opportunity to include some of what we found at Hook Norton. After a rather extensive beer tasting at the bar which was very enjoyable, we grabbed a few jars of malt extract, a few handfuls of hops and a keg of ale… we didn’t need the ale for cooking but when in Rome!

 

En route back to site we popped into Cacklebean Farm run by Paddy and Steph that produces the most wonderful eggs with sunset coloured yolks, another ingredient we need for the dessert. Chickens run free here with a couple of friendly pet goats that came to greet us as we arrived. We were shown around the entire farm which being a chicken farm you’d find quite unusual given generations of battery farms we are so used to. What a lovely place. We were given a parting gift of some beautiful quails’ eggs and we were on our way.

 

After a stern pint of beer, we took to the kitchen to make our Cambridgeshire burnt cream with hops and malted milk biscuits.

 

 

Ingredients:-

200ml milk

200ml cream

4 egg yolks

30g caster

1 tbsp. malt extract

1 teaspoon hops

 

For the biscuits:-

250g butter

180g caster sugar

2 eggs

90g malt

750g self-raising flour

30g salt

 

For the malted milk biscuits (a childhood favourite) cream the butter and sugar in a mixer until light and creamy, then add the eggs slowly followed by the malt extract, the flour and the salt until a dough forms. Wrap in cling film and rest in the fridge for an hour.

 

For the Cambridgeshire cream in a pan bring the milk, cream and malt extract to the boil, remove from the heat and chuck in the hops. Leave to cool and infuse for 10 minutes. In a bowl mix the sugar and egg yolks together before adding the cream mix which has been strained through a sieve. Pour into ramekins and place in a deep oven dish filled with warm water that covers at least half the ramekin. Cover with foil and cook at 150c for approximately 30 mins and once ready (they should still have a slight wobble in the middle) and leave to chill in the fridge.

 

Roll your dough out with a rolling pin to around ½ cm thick and cut out using a rectangle cutter. Place on a sheet of baking paper on a tray and bake at 150c for 15 to 20 minutes. Once out of the oven sprinkle with granulated sugar (we like to press a shape down onto the biscuit for a bit of personality… a pig!)

 

Once ready to serve, dust with caster sugar and blow torch ensuring the caramel covers the entire dessert and doesn’t burn too much. Serve with the malted milk biscuits and a few summer berries.

Tasting at Hook Norton brewery... Very serious stuff.