Kirkton Jean’s Barley Bree Tankards

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Having an adult Halloween party and wondering what to serve? Well we’ve taken some inspiration from Robert Burns’s famous poem, Tam O’ Shanter, which recounts the dangers of spending too long in the pub! So stay wise and stay in with this lovely beer and chocolate cake with vanilla malt icing and avoid being caught by warlocks in the mirk!



For the cake:

175g of self raising flour
1/4 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
275g of brown soft sugar
110g spreadable butter
1 large eggs, beaten
50g cocoa powder, sifted
200ml dark ale

For the icing:
1 and a 1/2 cups unsalted butter, at room temperature
3/4 cup original malt drink powder
2 and a 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Step 1

Pre heat the oven to 180 degrees or Gas Mark 4

Step 2

Mix the flour, bicarbonate of soda and baking powder together making sure to sieve the flour quite high.


Step 3

Add all the other ingredients, except the ale, into the bowl.

Step 4

Mix together with an electric whisk until the mixture is smooth and creamy


Step 5

Slowly incorporate the ale into the mixture.


Step 6

Divide into 2 lined and greased baking tins and bake for 30-35 minutes. An inserted toothpick should come out clean. Place on a wire rack and cool.

Step 7

To make the icing cream the butter until smooth. Add in the malt powder and mix until incorporated. Add in the powdered sugar in 3 batches. Once combined add the vanilla and mix that in.


Step 8

Select a cookie cutter that will fit the size of tankard you are using. Cut the cake and layer it into the glasses leaving room for the icing.


Step 9

Dollop on the icing, smooth the top with the knife , clean the rim using paper towel and voila! You now have excellent beer cakes to share with your friends!



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