Browned Butter and Ale Pudding

Winter in Middle Earth

With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.

In the Misty Mountains

Journey deep into the cavernous Misty Mountains for a festive winter feast worthy of Durin’s folk. Their feasting comes to an end with this warm and decadent self-saucing browned butter and ale pudding. Served warm straight from the forge, this moist, golden cake reveals a pool of molten ale-spiked toffee sauce below. The toasty, malted flavour of the ale pairs beautifully with the nutty browned butter in this hearty warm and comforting winter dessert. Topped with a scoop of vanilla ice cream, this sweet and warm browned butter and ale pudding is sure to delight any dwarf on a cold winter evening.

In a small skillet or saucepan, melt the butter over medium heat. Let the butter simmer gently until it begins to brown, about 4 to 5 minutes. The butter will foam and then become clear, with the milk solids dropping to the bottom of the pan. Swirl the pan while the butter is cooking to make sure it browns evenly.

When the milk solids turn brown, remove from the heat. Spoon off about 3 tablespoons of the browned butter, making sure to add some of the browned bits on the bottom. Set the 3 tablespoons of butter aside to use for the sauce while the remaining butter will be added to the batter.

Make the batter

Preheat the oven to 350°F. Spray an 8-inch square or 11×7-inch baking dish with non-stick spray and set aside. In a small bowl, combine 3/4 cups of the brown sugar and the cornstarch. Mix together until there are no lumps and then set aside.

Measure out 1/2 cup of the ale and set aside to be used in the batter. Pour the remaining ale into a measuring cup and add enough water to make 1 1/2 cups of liquid. Pour the liquid into a saucepan and place over medium high heat. Bring to a boil while making the batter. 

In a mixing bowl, combine the flour, remaining 1/2 cup brown sugar, baking powder, and 1/2 tsp salt. Whisk together. Add the remaining browned butter to the mixing bowl along with the ale, beaten egg, and vanilla extract. Gently whisk the batter just until combined. Scrape the batter into the prepared pan and smooth the top.

Bake the pudding

Sprinkle the brown sugar and cornstarch mixture evenly over the batter – there will be a lot. When the liquid comes to a boil, remove from the heat. Add the reserved 3 tbsp browned butter along with the remaining 1/4 tsp salt. Carefully pour the hot liquid over the batter. Pour the liquid slowly over the back of a large spoon to slow the flow of the hot liquid and avoid making a crater in the batter.