9results
Welsh

Ham sandwich rarebit

This is no ordinary cheese toastie. For the Welsh rarebit, you'll make a thick sauce of cheese, beer, mustard and Worcestershire sauce, then pour it over a ham...
Canadian

Gingerbread sticky toffee pudding cake

This is a new classic: a sticky toffee pudding twist on gingerbread. Of course, there has to be toffee sauce, lots of toffee sauce!
Irish

Guinness crème brulee with Irish whiskey snaps

This really is a taste of Ireland. The sugar and Guinness are beautifully balanced in the brulee, and the whiskey-ginger snaps are an easy melt and mix-recipe. 
Australian

Double-choc stout, macadamia and candied bacon brownies

When you’re making brownies, there’s no need to mess around. Pack as much crunchy goodness as you can in there to contrast with the gooey fudgy cakey bit. The...
Modern Asian

Neil’s pho pie

“I met an award-winning artisan pie maker named Neil Broomfield, who was inspired by my Vietnamese pho recipe and decided to make a pie version of the traditional...
28 Feb 2013 - 12:41pm

Black ham

The classic wet-brined cured ham has a twist in this recipe, where molasses and stout are used to imbue a distinct flavour and colour to the meat. Once cured it...
Irish

Ross’s stout mustard

I use stout to create a wonderful deep flavour, making a style of mustard ideal for serving in a good pub with sausages.
Irish

Baked Guinness ham

Come Christmas or New Year, there is usually a baked glazed ham on our buffet table. Most often the ham is baked with the flavours of stout, sugar and spice, as...
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