Displaying items by tag: Treasure Hunt

Old Speckled Hen is celebrating Easter this year by bringing its much loved ale to Suffolk in a characteristically cunning style, that's set to test the grey matter and get those bushy tails wagging. The UK's number one ale brand will be burying its Hunt for a Hen Travelling Bar in a secret location in Bury St Edmunds on Saturday 14th March, and rewarding those who find it with a free pint of its full, smooth flavoured ale, in exchange for a social post. The social hunt will be taking place across four secret locations in the UK throughout March and the Easter weekend with clues appearing online from March 9th. All those up for the "Aleventure" just need to follow @SpeckledHenry on Twitter and keep a beady eye out for his clues dropped with a dedicated #huntforahen hashtag. It's then up to you to crack the clues and head to the secret location to reap the reward.It won't be hard to miss. Free ale won't be all that's on offer;there will also be the opportunity for dedicated explorers to boost their trophy cabinet with the Old Speckled Hen "Hen Hunt" competition. There are lots of prizes on offer including free beer and even up to £1000 in cash. SuffolkFoodie also have some prizes to giveaway.

Being serious foodies we also recommend that you try baking this delicious ale infused chocolate cake.

Rich and Dark Old Speckled Hen Chocolate Cake

Delicious served with freshly whipped cream....

Preparation Time: 20 minutes

Cooking Time: 20-25 minutes

Ingredients;

175g self-raising flour

• • ¼ level tsp baking powder

  • 1 level tsp bicarbonate of soda

  • 275g dark brown soft sugar

  • 110g spreadable butter

  • 2 large eggs, beaten

  • 50g cocoa powder, sifted

  • 200ml Old Speckled Hen

  • For the Icing:

  • 200g butter, soften

  • 400g icing sugar

  • 2 tbsp Old Speckled Hen

  • 50g dark chocolate, melted

  • Cocoa powder or grated chocolate to dust

  • Method:
    

 Preheat the oven 180°C, fan oven 160°C, gas mark 4.  Grease and line the base of 2 x 22cm round cake-tins, with non-stick baking parchment.

Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl or the bowl of a freestanding mixer.

Add all the other ingredients, except the Old Speckled Hen. Either using an electric hand whisk or the freestanding mixer combine all the ingredients for about one minute until you have a smooth creamy consistency.   Add the Old Speckled Hen a little at a time until thoroughly combined.

Divide the mixture between the two prepared tins and bake for about 30–35 minutes.  The cakes are cooked when pressed lightly with your little finger and the center springs back.

Place on a cooling rack and leave to cool for 5 minutes before removing from the tin and cooling further on a cooling rack.

To make the icing: melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.

Beat the softened butter, gradually adding the icing sugar a spoonful at a time. Once all the icing sugar has been added, whisk the icing for about 5 minutes on a high speed with an electric whisk until light and fluffy. Add the Old Speckled Hen and mix thoroughly. Add the melted chocolate and beat until everything is glossy and smooth. Spread or pipe half the icing onto the bottom layer, top with the other cake, spreading the remaining icing on top.