• 300g Rosscarbery Recipes Black Pudding, diced
• 500ml/18fl oz Beamish Stout (1 can)
• 120g/5 oz organic raw cane sugar
• 4 tbsp Bandon (or at least Irish) butter, melted
• 3 dessertspoons of baking powder & bring up to 700g / 24 oz with Macroom Flour
• 200g/7oz Carbery Special Reserve Cheddar or Dubliner, grated
1. Preheat the oven to 50° C or as low as possible. Line a 20.5/8 in cake tin with removable base with greaseproof paper or 4 x 1lb loaf tins.
2. Mix the cheese, sugar, flour, and stout into a bowl (in that order). Use either a food mixer or wooden spoon, but if you have neither of these, it can be done with your hands. The dough will not look like normal bread dough, but very wet and sticky.
3. Mix in the pudding with a spoon (the food mixer breaks it up too much). Put the dough into the tin(s). Level. Leave the tin(s) in the oven for 35 minutes. If you forget it for another 10 minutes, it won’t do the dough any harm.
4. Increase the oven temperature to 180° C / 350° F / Gas 5 (there is no need to remove the tin(s) from the oven while increasing the temperature).
5. When the oven has reached the temperature, continue baking for another 40 minutes, then drizzle the melted butter over the top of the bread. Continue baking for a further 10-15 minutes, until the top is golden brown and sounds hollow when you tap it.
6. Serve warm or cold.
If you are tempted to weigh the flour into the bowl first and follow with the other ingredients, I’ve found that some of it will ‘cake’ at the bottom, ergo my weighing order.
I did consider naming this bread after myself, but think ‘Cork Bread’ is more accurate and less boastful.
I used to make this bread with self-raising flour, but as you will see from the note below, this is when I changed the recipe:
20 February, 2012: I’ve just made my first batch of this bread using Macroom Wheatmeal flour to which I added baking powder (6 teaspoons powder & bring the flour weight up to 700g in total). It works but a little heavier than the original! So now it’s even more ‘Cork’.