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What IS the deal with 1/4 tsp. stout??!

The recently blogged Steamed Pudding by Alice Medrich,
https://food52.com/recipes...

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.

asked by LE BEC FIN over 2 years ago

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9 answers 813 views
Jenny Maria
added over 2 years ago

I would leavet out and if the batter looks to dry ADD some other liqued

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Nancy
Nancy

Nancy is a trusted home cook.

added over 2 years ago

LBF - the amount is strange. Many cakes, including Christmas cakes, have stout (somewhere around 1 cup or half a bottle), both for flavor and I suspect for boosting the action of the baking powder. See, e.g., this one from Nigella Lawson
http://www.nigella.com...

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Nancy
Nancy

Nancy is a trusted home cook.

added over 2 years ago

I meant baking soda.

Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 2 years ago

That could be a typo--I'd question it.

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Sarah Jampel
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added over 2 years ago

Yes, it's a mistake. Should be 1/4 cup! Sorry about that confusion!!

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LE BEC FIN
added over 2 years ago

Glad I caught that! sarah, can you ask Alice if the stout can be sub'd with something else? thx much.

LE BEC FIN
added over 2 years ago

sarah, has baking soda been left out of this recipe accidentally? nancy mentioned the stout in nigella larson's recipe- acting on the baking soda, but there is no baking soda in alice's recipe as it appears here.

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Nancy
Nancy

Nancy is a trusted home cook.

added over 2 years ago

I may have (unintentionally) started a red herring.
I was speculating about the effect of stout on baking soda, but that was in a Christmas cake recipe. Alice Medrich is making a traditional Christmas pudding, which is denser and often doesn't have chemical leavening added to it.
Look forward to the answer.

LE BEC FIN
added over 2 years ago

What does steaming for ~ 8 hours do- that can't be otherwise achieved? It seems such a medeival technique. But we're technologically advanced now, right? Call in Kenji (Lopez-Alt)!!

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