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Historical recipe: Buttered beere
- Preparation and cooking time
- Total time
- Difficulty 3/10
Ingredients
- 1 ½l Good quality ale
- 200g Demerara sugar, or other natural brown sugar
- 100g Unsalted butter, chopped into small lumps
- 5 Egg yolks
- ½tsp Ground cloves
- ½tsp Ground nutmeg
- ¼tsp Ground ginger
Method
- STEP 1
Pour the ale gently into a large saucepan and stir in the ginger, cloves and nutmeg. Bring slowly to the boil, then reduce the heat and simmer for a few minutes until the ale clears.
- STEP 2
While the ale is simmering, whisk the egg yolks and sugar in a bowl until the mixture is light and creamy. Remove the spiced ale from the hob, add the egg yolk and sugar mixture, and stir until all ingredients are well blended.
- STEP 3
Return to a low heat until the liquid starts to thicken, taking care not to overheat.
- STEP 4
Simmer for five minutes, then add the chopped butter and heat until it has melted. Hand-whisk the liquid until it becomes frothy.
- STEP 5
Continue to heat for 10 minutes, then allow to cool to a drinkable temperature. Give the mixture another whisk, serve into a jug or small glasses (or tankards!) and drink while still warm.
