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Serves 4 Ingredients 2 trifle sponges 20ml Badger Golden Glory Ale 80ml strawberry jelly (dissolved in water as per packet instructions) 10g fresh raspberries 10g fresh strawberries 100g ready to serve custard 40ml whipping cream 5g toasted flaked almonds 1 sprig of fresh mint Glory Trifle Badger Golden Glory is a perfect addition to your trifle dessert. Lightly soaking your sponge in Golden Glory Ale adds that missing touch. Method 1. You will need a sundae glass or deep dish. Cut trifle sponges into squares and lightly soak in Badger Golden Glory Ale. Place sponges in bottom of glass & press down. 2. Mix jelly according to packet instructions, allow to cool slightly and pour 80ml into the glass. Allow jelly to set in refrigerator. 3. When the jelly has set, pour the custard on top to form the next layer. Cut raspberries in half and strawberries into quarters. Place raspberries & strawberries on top of custard layer. Whip the cream to soft peaks and spoon on top of the fruit. Decorate with the toasted almonds & fresh mint sprig. AS SERVED in selected Hall & Woodhouse pubs Page 24
Hot Date Cake The way to your lover’s heart is through their stomach – and this ale-enriched pecan and date cake will help the romance along! Serves 6-8 Ingredients 115g unsalted butter 230g soft brown sugar 2 large eggs 340g plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 1 tsp cinnamon ½ tsp of mixed spice ½ tsp of ground cloves 115g chopped pecan nuts 115g chopped dates 230ml Tanglefoot Ale Method 1. Heat the oven to 350ºC, 180ºF, gas mark 4-5. 2. Cream together the butter and sugar until pale and fluffy, then beat in the eggs. Sift in the flour and spices, pour in the beer, add the nuts and dates and fold together until thick and smooth. 3. Grease a reasonably deep 8in cake tin and line the base with greaseproof paper. Pour the cake mix into the tin (you will need a spatula to get all the mix away from the sides). 4. Bake in the centre of the oven for 1 hour and 15 minutes. Check the cake about 10 mins before the end of cooking. 5. The cake is cooked when a skewer inserted into the middle comes out clean. Once removed from the oven, leave the cake to rest in the tin for a while. Turn out onto a wire rack to cool. 6. When cool, put onto a serving plate and dust with icing sugar. Honeybuns, Holwell, Dorset Page 25
Page 1 and 2: The Badger Ale Recipe Book Over 25
Page 3 and 4: Badger’s Boots a.k.a. Beer Wellin
Page 5 and 6: Badger’s Muscles a.k.a. Mussels c
Page 7 and 8: Beef Casserole with Fursty Ferret H
Page 9 and 10: Serves 8 Ingredients 8 pork sausage
Page 11 and 12: English Beer Tanglefoot and Onion S
Page 13 and 14: Macaroni Cheese with Tanglefoot Tan
Page 15 and 16: Slow cooked shin of beef with Tangl
Page 17 and 18: Badger Original Chilli With its fru
Page 19 and 20: Serves 4 Ingredients For the Lamb S
Page 21 and 22: Chicken Tagine with Lemon & Olives
Page 23 and 24: Tempura battered prawns with Blandf
Page 25: Golden Glory Sticky Toffee Pudding
Page 29 and 30: Beer & Buttermilk Pancakes Beer isn
Page 31: You can take many ordinary recipes

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