Harry Potter Butterbeer Pudding Cake with Warm Butterbeer Sauce

 

Ingredients for Butterbeer Sauce (can be made ahead and kept in the refrigerator): 

1/2 cup unsalted butter
1 1/4 cups of brown sugar
3/4 cup of heavy cream
1/3 cup of beer (an Ale)
1 tsp vanilla extract

1/2 tsp salt

Directions for the Butterbeer sauce: 

1. To make the sauce, in a saucepan, melt the butter over medium heat. Add in the brown sugar and stir. Whisk in the heavy cream until sauce is emulsified. 

2. Bring the sauce to low boil and cook for 3 minutes. Do not leave unattended as it may boil over. 

3. Add the beer and lower heat a bit. Whisk often and make sure it doesn't boil over. Cook for 4 minutes or until slightly thickened. 

4. Remove from the heat and whisk in vanilla extract and salt. Let sauce cool. Store in the fridge until ready to use for serving, then reheat gently. 

Ingredients for Butterbeer pudding cake:

1 1/2 cups of flour

1 TBSP baking powder

1/2 tsp salt (10 turns of pink salt grinder)

3/4 cup softened unsalted butter, plus extra to rub the ramekins

3/4 cup of brown sugar

3 eggs

3 TBSP beer (an Ale)

1 tsp vanilla extract

some of the reserved, cooled butterbeer sauce

Vanilla ice cream to serve

Directions for the Butterbeer pudding cake: 

1. Preheat the oven to 350. Rub butter on the inside of 4 large ramekins (or one 8 inch pan). 

2. In a mixing bowl, whisk together flour, baking powder and salt. Set aside

3. In a stand mixer, mix 3/4 cup softened butter with 3/4 cup of brown sugar. Mix until light and fluffy, scraping down the sides at least once. 

4. Add the eggs and continue mixing until emulsified. Scrape down the sides. 

5. Add the dry ingredients just until combined, and then add the beer and vanilla and mix until combined. 

6. Put 2 spoonfuls of cooled butterbeer sauce at the bottom of each ramekin. Then, distribute the cake mix evenly among them, flattening out the tops. 

7. Bake for 23-25 minutes or until a toothpick comes out clean. The 8-inch pan will probably take 35 minutes, but check often. 

8. Let cool for 10 minutes, then turn the ramekins over and tap to release the pudding cakes. 

9. Serve the cakes warm with warm butterbeer sauce and a scoop of vanilla ice cream.