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Historical recipe: Buttered beere
- Preparation and cooking time
- Total time
- Difficulty 3/10
- 1 ½l Good quality ale
- 200g Demerara sugaror other natural brown sugar
- 100g Unsalted butterchopped 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.
