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Chalky's Bark parfait with fresh mincemeat compote
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 by Rick Stein
A make-ahead pudding that will keep in the freezer for one month.
Serves 8
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 Serves 8
Preparation time: 45 Minutes
Ingredients
For the parfait
1/2 x 330ml bottle Chalky’s Bark (or Bite) beer
100g granulated sugar
2 egg whites
Pinch of salt
500ml double cream, softly whipped
For the mincemeat compote
11/2 x 330ml bottles Chalky’s Bark (or Bite) beer
1 x 10cm piece cinnamon bark, broken
4 whole cloves
1 large orange
50g granulated sugar
50g sultanas
50g raisins
50g cut mixed peel
100g glacé cherries, quartered
1 dessert apple, peeled, cored and finely diced
2 tsp arrowroot
Method
1. For the parfait, pour the beer and sugar into a medium-sized saucepan and heat gently until the sugar is dissolved. Bring to the boil then boil for 5 minutes to make a light syrup.
2. Meanwhile whisk the egg whites until stiff with a pinch of salt then slowly whisk in the syrup. Fold into the whipped cream and transfer to a 1.5 litre pudding basin. Cover and freeze overnight.
3. For the mincemeat compote, pour the half bottle of beer into a medium-sized saucepan and add the spices then boil until reduced by about three-quarters. Discard the spices.
4. Meanwhile pare half the zest from the orange and cover with cold water in a small saucepan. Bring to the boil then drain and cut into small shards.
5. Add the remaining bottle of beer to the reduced beer in the saucepan then add the sugar, sultanas, raisins, peel and cherries. Bring to the boil then simmer, uncovered, for 5 minutes.
6. Peel the orange removing all the white pith then carefully remove the segments from the central membrane. Chop the segments and squeeze the juice. Mix the juice with the arrowroot.
7. Add the apple to the mincemeat mixture then stir in the arrowroot and bring to the boil, stirring all the time. Reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the orange.
8. To serve, unmould the parfait and serve with the mincemeat compote at room temperature.
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