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Ingredients
Techniques
Recipes
The mere fact that no off-the-shelf Pringle is flavoured with an alcoholic savour should not impede the Pringler whose recipe demands more. In this section, we describe a simple - yet effective - technique for lacing the Pringle with the tipple of your choice.
First, locate an appropriately sized ramekin. An internal diameter of 75mm and a
depth of 30mm is perfect for simultaneous steeping of four Pringles. Pour your
chosen tipple into the ramekin to a depth of approximately 15mm. Carefully,
place a stack of four Pringles into the ramekin and allow to steep for approximately
2 minutes. The steeping process may be assisted by a gentle rocking motion to
ensure that the liquid suffuses the stack.
When the Pringles look thoroughly steeped, carefully peel them out of the ramekin one at a time, and place on a sheet of aluminium foil and bake at a temperature of 125 degrees fahrenheit for 5 minutes.
At this stage, the Pringles will be flat and slightly soggy. To remedy this,
take them off the aluminium foil and place them directly on the oven rack.
Bake for a further 10 minutes. Now you are ready to continue according to whichever
recipe you have decided to follow...
The dark coloured Pringles featured in this section are steeped in Cockburns Fine Ruby Port; the lighter coloured Pringles are steeped in Duvel Belgian beer. These are used, respectively, in the Port & Stilton Pringle and the Country Pub Pringle.