Recipe of the month: Embra-infused fruit loaf
May's beer of the month is Embra, a full bodied amber beer that's been in Stewart's repertoire since 2009. It pours a golden, rusted amber with a shallow shortbread-coloured head. Malt and caramel flavours help to balance a soft bitterness whilst Chinook hops lend a strong aroma of earthy fruit. With that earthiness in mind, tea loaf seemed a natural recipe to feature Embra. Imagine sweet pieces of dried fruit soaked in strong tea, dotted through plain moist sponge, ideal as a sweet or savoury snack (just add cheese!) But let's be honest, beer is even better than tea, right? So here's our recipe for tea loaf, substituting tea for beer. Treat yourself this week and enjoy the cake (or beer!) with your tea, after your tea, instead of your tea - we don't mind.
Stewart Brewing's Beer-Infused Fruit Loaf with Embra Amber Ale
With nothing more than a wee bit of preparation required ahead of baking, this super simple recipe will produce a satisfying treat in a short amount of time. Not too sweet or boozy, it can be nicely balanced with a slab of butter or mature cheddar cheese.
|1 bottle Embra amber ale|
|390g dried fruit (any kind)|
|100g soft brown or muscovado sugar|
|85g self-raising flour|
|100g wholemeal flour|
|1 tsp baking powder|
|1 tsp each cinnamon, ginger, allspice|
- The day before baking, put the Embra and dried fruit in a saucepan and gently heat for a few minutes. Cover the saucepan and leave the fruit soaking overnight.
- To make the cake, first beat the eggs, and sieve the flour before combining all the ingredients into a large bowl and mixing thoroughly.
- Pre-heat the oven to 150C. Grease or line a loaf tin then pour the mixture in.
- Cook for 60 minutes or until a skewer placed in the centre of the loaf comes out clean.
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