The recently blogged Steamed Pudding by Alice Medrich,
calls for 1/4 tsp. stout! Does anyone know what function is served by that tiny amount of stout and if something else could be sub'ed? The dense ingredients look stupendously delicious, but we never drink stout and it seems a bit ridiculous. One of the reasons I value Medrich's books so much is that she explains them. But not this time, apparently. Thx for your help.
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