Chocolate-Irish Soda Bread Pudding
Ingredients:
2 loaves of Irish soda bread
4 ounces
butter, melted
6 eggs
1/2 cup brown sugar
1/4 cup raisins
1 quart heavy cream
8 ounces semi sweet chocolate (chopped)
Procedure:
- Cut 1 loaf or half of the bread in cubes. Process the remaining half
in a food processor.
- Place bread cubes and crumbs in a bowl and cover with melted butter, toss
and set aside.
- Place cream in a sauce pan and bring to a boil. Place chopped chocolate
in a bowl and set on top of the cream and let it act as a double-boiler to
melt the chocolate.
- In another bowl beat eggs and sugar until pale and thick.
- When the cream comes to a boil pour it over the chocolate whisking quickly.
Then temper the chocolate-cream mixture into the egg mixture.
- Mix in the raisins.
- Pour this mixture over the bread, mix well, and let it soak overnight or
at least 2 hours. There should be a sense of moistness. If the mixture looks
dry add another 1/2 cup of heavy cream.
- Preheat oven to 375 Degrees F.
- Butter a 9 inch cake pan. Pour mixture into pan. Place in a hotel pan and
fill 3/4 up the sides of cake pan with cold water.
- Bake at 375 for 1/2 hour. Turn pan, reduce heat to 325 F and bake for another
1/2 hour or until a toothpick inserted comes out dry.
Top with Guinness Ice Cream (see next recipe).
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Guinness Ice Cream with Dark Chocolate-Honey Sauce
12 ounces Guinness
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
Dark Chocolate-Honey Sauce
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about
8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan.
Scrape the seeds from the vanilla bean into the pan and add the vanilla bean
halves. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into
the egg yolks. Gradually add the egg mixture in a slow, steady stream, to
the hot cream. Cook over medium-low heat, stirring occasionally, until the
mixture thickens enough to coat the back of a spoon and reaches 170 degrees
F. on an instant-read thermometer, about 5 minutes. Remove from the heat and
strain through a fine mesh strainer into a clean container. Cover with plastic
wrap, pressing down against the surface to keep a skin from forming. Chill
in the refrigerator for 2 hours.
Remove from refrigerator and add the Guinness reduction, whisking until
well blended. Pour into the bowl of an ice cream machine and freeze according
to the manufacturer's instructions. Transfer to an airtight container and
freeze until ready to serve.
Dark Chocolate-Honey Sauce:
2 cups whipping cream
1/4 cup honey
20 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract
In a medium saucepan, scald cream and honey medium heat. Remove from the
heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit
for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until
cool but still pourable. Serve over Guinness ice cream.
Yield: 1 quart
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Guinness Ice Cream II
Yields: about 2 cups
Ingredients:
3 egg yolks
2 tablespoons sugar
1 cup milk
2 tablespoons heavy cream
1 pint Guinness (reduced)
Procedure:
First, if the bowl of your ice cream maker has to be frozen, make sure
you do so. In a sauce pan bring the pint of Guinness to a boil and let it
reduce to about half to concentrate the flavor. Whip the egg yolks and sugar
until pale and thick. In another sauce pan bring the milk and cream to a boil.
Pour the boiling milk mixture over the yolks and whisk continuously. Return
to sauce pan and cook over medium heat, stirring constantly, until it thickens
just enough to coat a spatula. Do not allow the mixture to boil. Pass though
a fine strainer or 2 layers of cheesecloth. Cover loosely and quickly place
in an ice bath. Whisk in the Guinness reduction. Churn in an ice cream machine
according to the manufactures instructions.
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Chocolate Guinness Cake
1/4 cup cocoa powder (to dust the baking pans)
2 sticks
butter
1 cup Guinness
2/3 cup Dutch process dark cocoa powder
1 teaspoon salt
2 cups unbleached flour
2 cups sugar
1 1/4 teaspoon baking soda, sifted
2 large eggs
1/2 cup sour cream
chocolate frosting
Heat oven to 350?F. Lightly dust two greased 8 inch springform pans with
cocoa powder. In a heavy saucepan or microwave oven, heat butter, Guinness,
and cocoa powder until butter melts. Let cool. Sift dry ingredients together.
Add the Guinness-cocoa mixture, and beat thoroughly for 1 minute on medium
speed. Add the eggs and sour cream and beat 2 minutes on medium speed. Pour
batter into prepared pans and bake for 25 to 30 minutes or until a toothpick
inserted into the middle comes out clean. Place pans on a wire rack, cool
for 10 minutes, remove the sides, and cool completely. Use a long serrated
knife to even the tops of the cakes. Using a flexible spatula, spread each
layer with a thin coating of chocolate frosting, stack, and cover the sides
with frosting.
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Guinness Christmas Pudding (Direct from St. James Gate)
10 oz. fresh bread crumbs
8 oz. soft brown sugar
8 oz.
currants
10 oz. seeded raisins, chopped
10 oz. shredded suet
1/2 tsp. salt, level
1 tsp. mixed spice, level
1 rind of a lemon, grated
1 tsp. fresh lemon juice
2 large eggs, beaten
1/4 p. milk
1/2 pt. of Guinness
Mix together in large basin all the dry ingredients. Stir in lemon juice,
eggs, milk and Guinness. Mix well and turn into 2 1/2 pint, well greased pudding
basins. Tie pudding cloths over puddings or cover them with greaseproof and
foil. Leave overnight. Steam for about seven and a half hours. If you're not
eating it immediately cool, recover, and store in a cool place. When required
steam for two to three hours before serving.
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Christmas Pudding (Co. Derry)
1 12oz bottle of Guinness
4 oz
currants
4 oz raisins
4 oz sultanas
4 oz chopped dates
4 oz chopped non-soak prunes
3 oz halved glace cherries
6 oz chopped candied peel
1 pint fresh breadcrumbs (brioche crumbs)
2 tbs plain flour
8 oz brown sugar
8 oz
butter
3oz blanched chopped almonds
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp ground allspice
salt
6 eggs
1 brandy glass full of brandy, armagnac or rum
Soak the dark fruit in the Guinness for at least 8 hours. Then mix the
fruit, nuts, fat, flour, breadcrumbs, spices, salt and sugar together in a
large bowl. If you are using butter rather than suet, rub it into the flour
first, as if making pastry. Mix thoroughly. Whisk eggs till frothy, and fold
into the dry ingredients. Add the spirit, and mix. Grease a 2 pint and a 1.5
pint pudding basin, and line the bottom with circles of greaseproof paper.
Fill each basin three-quarters full with mixture, smooth off, and make a slight
hollow in the middle. Cover with greaseproof paper and foil, as in recipe
I.
Steam the 2-pint basin for at least 7 hours, and the 1.5-pint one for at
least 6 hours. Remember to check the level of the water, from time to time.
When cool, remove covering and pour a liqueur glass of brandy or rum over
each pudding. Then re-cover, and store in a cool place. Steam for at least
3 hours before serving.
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Guinness Pudding with a Whiskey Sauce
1 cup plain flour
3 eggs
3 cups wholemeal breadcrumbs
1 cup of sultanas
1 cup of raisins
1 cup of
currants
2 teaspoons grated orange rind
?cup of orange juice
1 cup of Guinness
?cup of whiskey
1 teaspoon baking powder
1 teaspoon ground cinnamon
SAUCE
125g
butter (5oz)
?cup of Demerara sugar
?cup of golden syrup
2 tablespoons whiskey
1 cup of cream (to serve)
Place sultanas, raisins, currants, orange rind and juice,
Guinness and whiskey in bowl, cover and leave overnight.
Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with melted
butter.
Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes.
Stir in the eggs, and sift in flour, cinnamon and baking powder.
Spoon into prepared pudding steamer, lower into boiling water and steam for
2 hours.
Leave to stand for 15 minutes before turning out of steamer.
Tip!
Steam again, before serving for a better richer taste.
Pudding can be eaten hot or cold, but tastes delicious hot with whipped cream.
The pudding freezes extremely well!
Sauce:
Place butter, sugar and golden syrup in a heavy based pan,
stir until the sugar has dissolved.
Add whiskey and stir in the cream.
Pour sauce over hot pudding and serve with whipped cream or ice-cream
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Guinness Pudding with Whiskey Sauce II
Ingredients:
1 cup sultanas
1 cup raisins
1 cup
currants
2 teaspoons grated orange rind
1/4 cup orange juice
1 cup Guinness
1/4 cup whiskey
3 cups whole meal breadcrumbs
3 eggs, lightly beaten
1 cup plain flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
Sauce: 125 g
butter
1/2 cup Demerara sugar
1/2 cup golden syrup
2 tablespoons whiskey
1 cup cream whipped cream or ice cream, to serve
1 Place sultanas, raisins, currants, orange rind and juice, Guinness and
whiskey in a bowl, cover and leave to stand overnight.
2 Grease a six-cup capacity pudding steamer (or two small ones) with melted
butter. Fold breadcrumbs through fruit mixture and leave to stand 5 minutes.
Stir in eggs, then sifted flour, cinnamon and baking powder.
3 Spoon into prepared pudding steamer, lower into boiling water and steam
2 hours. Leave to stand 15 minutes before turning out of steamer.
4 To prepare Sauce: Place butter, sugar and golden syrup in a heavy-based
pan, stir until sugar dissolves, cook 1 minute, add whiskey. Stir through
cream and remove from heat. Pour sauce over hot pudding. Serve with whipped
cream or ice cream.
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Chocolate Guinness Cake
Ingredients
3/4 cup plus 2 tablespoons salted
butter
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated, at room temperature
1-1/3 cups sugar
3 ounces unsweetened Baker's chocolate, melted
1 cup Guinness, flat
Chocolate Chip and Guinness Cake Frosting
1 pound semisweet real chocolate chips
2 tablespoons salted
butter
5 tablespoons Guinness
5 tablespoons milk
Instructions
To make the cake:
Preheat the oven to 375 degrees F. Lightly grease two 9-inch cake pans with
the 2 tablespoons butter and dust with 1/4 cup of flour. Shake out and discard
any excess flour, and set the pans aside. Mix together the remaining 2-1/4
cups flour with the baking powder, baking soda, and salt. Beat the egg whites
with 2 tablespoons of the sugar until stiff peaks begin to form. With an electric
mixer, cream together the remaining sugar with the 3/4 cup butter until light
in texture. One at a time, beat in the egg yolks. Stir in the melted chocolate,
the Guinness, and then gradually beat in the flour mixture. With a rubber
spatula, fold in the egg whites. Scrape half the batter into each of the cake
pans, and bake in the middle of the oven 30-35 minutes, until a toothpick
inserted in the center comes out clean. Remove the pans from the oven and
let the cakes cool while you prepare the frosting.
To make the frosting:
Soften the chocolate chips and butter in a double boiler. (The chips should
be soft, but still hold their shape.) Remove from the heat. Using an electric
beater, beat the chocolate and butter until smooth, about 1 minute. Beat in
the Guinness and milk, one tablespoon at a time, until the mixture is soft
and shiny. Remove the cakes from the pans. Frost the layers.
Yield: 1 two-layer cake
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Chocolate Orange Guinness Cake
Cake - 4 servings
8 oz
butter -- room temperature
8 oz soft dark brown sugar
10 oz self-raising flour
1 teaspoon baking powder
1 pinch salt
2 tablespoons cocoa (rounded tbs)
Grated rind of 1 orange
4 Eggs
1/2 cup Guinness
Icing:
4 oz
butter
8 oz Confectioners' sugar
Orange(juice -- grated rind)
Preheat oven to 375F. Grease 2 8-9-inch cake pans.
Cream the butter and sugar until light and fluffy. Sift the flour, baking
powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter
and beat in the eggs, one at a time, including a spoonful of the measured
flour mixture with each one, and beating well between additions.
Gently mix in the Guinness, a tablespoonful at a time, including another spoonful
of flour with each addition. If there's any flour left over, fold it in gently
to mix; blend thoroughly without over-beating.
Divide the mixture between the tins, smooth down, and put the cakes into the
center of the preheated oven. Reduce the heat to moderate (350F) and bake
for 35-40 minutes, or until the cakes are springy to the touch and shrinking
slightly in the pans. Turn out and cool on a wire rack.
Meanwhile, make the icing. Cream the softened butter and icing sugar together
thoroughly, then blend in the grated orange rind and enough juice to make
an icing that is soft enough to spread.
When the cakes are cold, use half the icing to sandwich them together, and
spread the rest on top.
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Guinness Banana Nut Bread
2 cups brown sugar
1 cup mashed bananas
2 large eggs
1 teaspoon Vanilla extract
2 tablespoons oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 tablespoon cardamom
1/2 teaspoon ground cloves
2 cups Guinness
2 cups broken walnuts
2 cups raisins
1 tablespoon finely grated fresh ginger
Preheat oven to 350 F . Lightly grease two 9X5 inch loaf pans
In a large bowl cream the brown sugar, banana, eggs, vanilla and oil.
Set aside.
In a separate bowl, sift together the flour, baking soda, salt,
cinnamon, allspice, cardamom and cloves.
Alternately blend the flour mixture and the Guinness into the creamed
mixture.
Stir in the walnuts, raisins, and ginger to the mixture and blend well.
Pour into the two greased 9X5 loaf pans.
Bake in a 350 degree F oven for 1 hour or until an inserted toothpick emerges
dry and clean.
Leave in pan for 15 minutes to cool before turning out to cool
completely on rack.
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Deep Mincemeat & Apple Pie with Guinness
8 oz. beef suet
4 oz. mixed peel
Juice and grated rind of one lemon
2 medium cooked apples, peeled, cored and strewed
8 oz.
currants
8 oz. sultanas
1 lb. raisins
1 tsp. mixed spice
4 oz. pine kernels or chopped mixed nuts
4 oz. dark brown sugar
1/4 pint Guinness
Cover and refrigerate short crust pastry for one hour. Mix all ingredients
together thoroughly. Cover and leave to mature. Line a deep pie dish with
pastry. Sprinkle the bottom with ground almonds and build up alternative layers
of sliced cooking apples and mincemeat. Cover with pastry lid and seal the
edges. Decorate with pastry cut-offs (Author's note: Use your creativity...make
an O'Neill harp like the one on the bottle of ever Guinness!) and leave a
small hole in the center. Glaze with egg and bake for 30-40 minutes in a moderate
oven. Sufficient for two 9 inch pies.
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Bourbon Stout Yam Waffles
1-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs, separated
1/2 cup milk
1/2 cup Guinness
2 tablespoons bourbon
1 cup mashed cooked yams, cooled
2 tablespoons melted
butter
Pinch each nutmeg, cardamom, and ginger
Sift together the flour, baking powder, and salt. Beat the egg yolks and mix
them with the milk, Stout, bourbon, yams, melted butter, and spices. Beat
the egg whites until they form soft peaks and fold them into the batter. Cook
like ordinary waffles, following your waffle iron instructions. Pour on plenty
of good-quality maple syrup.
Yield: 6 waffles with enough for seconds
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Co. Wexford Fruit Cake
1 c.
butter
1 1/4 c. firmly packed light brown sugar
6 eggs, well beaten
3 c. sifted flour
1/2 tbsp. baking powder
1/2 tbsp. cinnamon
1 tsp. salt
1 c. Guinness
1 tsp. vanilla
2 c. white raisins
2 c. dark raisins
1 c. candied pineapple, cut-up
1c. candied cherries
1 c. walnuts, chopped
Line a 9" tube pan with heavy brown paper and grease it well. Beat in butter
until light. Beat in sugar and keep beating until fluffy. Add eggs slowly
and beat iin thoroughly. Measure sifted flour and resift with baking powder,
cinnamon, and salt. Add in small amounts to beaten mixture alternatively with
additionions of 1/2 cup Guinness mixed with vanilla and combined fruits and
nuts. Turn mixture into prepared pan. Place a saucepanof water in bottom of
oven, set cake on rack over it and bake at 325F about an hour. Cake is done
when it shrinks slightly from sides of pan.
Set cake on a rack and, while still hot, brush with some of the remaining
1/2 cup of Guinness. Keep in pan until cold, then turn it out onto rack and
brush with rest of Guinness. When completely cold, wrap in foil and, after
two days, open the foil and spread with the following glaze: 1 cup firmly
packed light brown sugar, 1 tablespoon lemon juice, 3 tablespoons light corn
syrup combined and brought to a boil. When well-glazed, decorate with cherries
and walnut halves.
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County Kerry Ginger Bread Stout Cake
Butter and flour for baking pan
2 1/2 cups all purpose flour
2 teaspoons powdered ginger
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted
butter at room temperature
1 1/4 cups packed light brown sugar
2 large eggs at room temperature
1 cup molasses
3/4 cup Guinness flat, at room temperature
Confectioner's sugar for garnish
Preheat the oven to 350?F. Butter and flour well a 12 cup fluted cake
pan, such as a Bundt pan. Sift together all of the dry ingredients.
Using a hand held mixer set at high, beat the butter and sugar in a large
bowl until light in texture, about 1 minute. Beat in the eggs, one at a time.
Beat the molasses (the batter may look curdled at this stage - don't worry).
Lower the mixer speed to medium. Beat in the flour mixture, one third at a
time, scraping down the sides of the bowl often. Beat in the Cream Stout.
Scrape the batter into the prepared pan and smooth the top. Bake until
a toothpick inserted into the center comes out clean, for 50-60 minutes. Cool
in the pan or a wire rack for 10 minutes, then unfold onto the rack. Eat warm
or cool completely. Dust with confectioner's sugar before serving.
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Stout Gingerbread
Serves 8-10
1 cup Guinness
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
10-inch (10- to 12-cup) bundt pan
Topping: Unsweetened whipped cream
Preheat oven to 350°F. Generously butter bundt pan and dust with flour,
knocking out excess.
Bring Guinness and molasses to a boil in a large saucepan and remove from
heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together
eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture
and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air
bubbles. Bake in middle of oven until a tester comes out with just a few moist
crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn
out onto rack and cool completely.
Serve cake, dusted with confectioners sugar and/or with whipped cream.
Notes: This gingerbread is better if made a day ahead.
It will keep 3 days, covered, at room temperature.
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Guinness Cake
This is a lightly flavored cake compared to the other 2 variations
8 oz.
butter
8 oz. soft brown sugar
4 eggs, lightly beaten
10 oz. plain flour and 2 level tsps. of mixed spice sieved together
8 oz. seedless raisins
8 oz.
sultanas
4 oz. mixed peel
12 Tbs. Guinness
4 oz. walnuts
Cream butter and sugar together until light and creamy. Gradually beat in
the eggs. Fold in the flour and mixed spice. Then add raisins, sultanas, mixed
peel, and walnuts. Mix well together. Stir 4 Tbs. of Guinness into the mixture.
Mix into a soft dropping consistency. Turn into a prepared 7 inch cake tin.
Back in a very moderate oven, 350-375F and cook for 1 1/2 hours.
Let cool. Remove from cake tin. Prick base of the cake with a fork and spoon
over the remaining Guinness. Keep cake for 1 week before eating.
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Guinness Fruit Cake
Servings: 4
1 lb Flour
1/2 lb
Currants
1/2 lb Raisins
1/4 lb Mixed peel
3/4 lb Brown sugar
2 tbls Mixed spice (nutmeg and cinnamon)
Rind of one lemon
1/2 lb
butter
1 tsp Bicarbonate of soda
12oz. Guinness
4 eggs
Sift the flour and cut in the butter. Add the fruit, spice, peel, etc.
Beat eggs. Heat Guinness and pour it over the bicarbonate of soda. Pour stout
and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake in a
well-greased pan in a moderate oven, 350F, for 2 1/2 - 3 hours. Keep for a
week before cutting.
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Unbeatable Guinness Cake
1/2 c
butter
1 c Brown sugar
3 Egg; beaten
2 1/4 c Flour, self rising
1/2 ts Apple pie spice
1 pinch Salt
2/3 c Raisins; soaked in Guinness -overnight
1/2 c Candied peel; soaked
1 1/3 c Golden raisins; soaked
1/4 c Candied cherries
8 oz Guinness
Preheat oven to 350 degrees. Cream the butter and sugar until the sugar
is dissolved; beat in the eggs. Add the flour, salt, apple pie spice and the
soaked dried fruit. Mix in the Guinness, grease a deep 8 inch cake pan and
pour the mixture in. Bake for about 2 hours until firm in the center. 8 servings
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Guinness Ginger Fruit Cake
250g
butter
2 cups brown sugar
2 tbls
treacle
Rind of 1 orange, grated
8oz. Guinness, room temperature
1 tsp bicarbonate soda
4 eggs
4 cups plain flour
375g mixed dried fruit
125g mixed peel
100g glazed ginger, diced
Preheat oven to 170 C. Grease and line a 23cm cake tin or 2 ring tins.
Cream together the butter and sugar until light and fluffy. Add the rind and
treacle and beat again until incorporated. Combine the Guinness with the soda
and beat in the eggs. Sift the flour and fold into the creamed butter and
sugar alternately with the Guinness mixture, ending with flour. Stir in the
dried fruit and ginger and mix well. Spoon into prepared cake tin. Bake in
a slow oven for 1 hour, reduce oven to low then cook for a further 1 1/2 hours
or until a skewer inserted in the center comes out clean. Cover loosely with
newspaper and a towel to cool in pan. ( This cake is best stored for at least
1 week before eating to allow for flavors to develop.)
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Irish Grilled Fruit
1/2 cup Guinness
3/4 cup orange juice
3 tablespoons brown sugar
1 cinnamon stick
2 tablespoons crystallized diced ginger
2 oranges, peeled and cut into thick slices
1/2 cup prunes or tinned cherries
1 very ripe pineapple
4 bananas
Extra brown sugar and pepper
2 tablespoons butter, optional
Crème Fraiche, double cream or thick honey yogurt, to serve
In a small saucepan combine the Guinness, orange juice, sugar, cinnamon stick
and ginger. Bring to boil, stirring until sugar dissolves, reduce heat and
cook for 10 minutes. Add oranges and prunes and remove from heat. Remove cinnamon
stick. Peel and core the pineapple and cut into thick slices, slice the bananas
in half lengthways. Rub surface with sugar. Heat a cast iron or heavy based
pan and place the pineapple and bananas in pan. Flip with spatula when the
sugar caramelizes to a light brown . Pour over the syrup, bring to the boil,
remove from heat and lift the fruit out with a slotted spoon. Place on plates
or platter and keep warm. Return the liquid to a simmer and cook until syrupy.
Whisk through the butter until melted. Pour over fruit and top with a dollop
of the cream.
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Irish Pumpkin Pie
1 9 inch unbaked pie shell
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. grated ginger
2 eggs
1 3/4 cups canned pumpkin
6 ounces Guinness
Preheat over to 425F. Combine sugar, salt, cinnamon, and ginger in a bowl.
Lightly beat in both eggs. Stir in pumpkin and Guinness until well mixed.
Pour mixture into pie shell. Bake for 15 minutes. Reduce heat to 350 degrees,
and bake an additional 45-50 minutes, or until fork placed in center of the
pie comes out clean. Cool on rack. Then serve.
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