Puddings & Pies

Irish Mist Cream


This dessert is classically Irish - rich with cream, fruit and flavourings. It makes good use of Irish whiskey, creamy liqueur and Guinness and is extremely fattening!

Preparation time : 30 minutes + 1 1/2 hours setting.
Cooking time : 10 minutes.
Serves 8.


2 1/4 cups milk
4 eggs, separated
4 tablespoons caster sugar
6 teaspoons gelatine
1/4 cup boiling water1/3 cup Irish Mist liqueur
1/2 cup cream, whipped
Extra whipped cream
Chopped nuts or chocolate
Bring milk to the boil, whisk with egg yolks and 2 tablespoons caster sugar. Pour back into pan, cook over a low heat for 7 minutes - do not boil. Dissolve the gelatine in boiling water, add to hot milk mixture and stir well. Pour in Irish Mist, refrigerate for about 40 minutes, or until mixture begins to set. Beat egg whites until soft peaks form, sprinkle remaining sugar through and beat until it dissolves. When mixture starts to set, fold through 1/2 cup whipped cream and beaten egg whites.

Pour into eight glass serving dishes and refrigerate until set. Decorate with whipped cream, nuts and chocolate.

HINT : This dessert is best prepared the day before it is required!

Guinness Pudding with Irish Whiskey Sauce

This pudding is rather like the Christmas variety except it is served with whiskey sauce.
Preparation time : 15 minutes + overnight standing
Cooking time : 2 hours
Serves : 15-20
1 cup sultanas
1 cup raisins
1 cup currants
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 teaspoons grated orange rind
1/4 cup orange juice
1 cup Guinness
1/4 cup Irish whiskey
3 cups wholemeal breadcrumbs
3 eggs, lightly beaten
1 cup plain flour

SAUCE :
125g butter
1/2 cup Demerara sugar
1/2 golden syrup
2 tablespoons Irish whiskey
1 cup cream
Whipped cream or ice-cream to serve

Place currants, sultanas, raisins, orange rind and juice, Guinness and whiskey in a bowl, cover and leave to stand overnight. Grease a six-cup capacity pudding bowl (or two smaller ones will do) with melted butter. Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes. Stir in the eggs, then sifted flour, cinnamon and baking powder. Spoon into the prepared pudding bowl, cover the top with double greasproof paper, tying it firmly under the rim. Lower into a pot one third full of boiling water and steam for 2 hours. Do not let the water boil over the top and don't let it boil dry either! Leave to stand for 15 minutes before turning out of bowl.

To prepare Sauce:

Place butter, sugar and golden syrup in a heavy-based pan, stir until sugar dissolves, cook for 1 minute, then add whiskey. Stir through cream and remove from heat. Pour sauce over hot pudding and serve with whisked cream or ice-cream.

Carrageen Pepermint Cream


Carrageen moss is an edible seaweed that is found all along the coast of the West of Ireland. It is picked by fishermen and left to bleach in the sun...sounds a bit yucky I know but its very good for you!
1 handful of carrageen moss
4 cups of milk
Pinch of salt
2 tablespoons of sugar
6 drops Pepermint Oil
Green vegetable food colouring
Soak the Carrageen moss in cold water for 15 mins. until soft. Rinse well and boil with the milk and salt until the liquid is thick and creamy. Add sugar, pepermint oil and colouring. Strain to remove carrageen and discard. Leave to set. Serve with cream and chocolate sauce. 4-6 servings

Irish Coffee Pudding


This is a delectable recipe! Bit of trouble but well worth the effort.
6 eggs
8 oz. sugar
1 cup water with tablespoon instant coffee ( or 1 cup of very strong tea )
1 1/2 oz. powdered gelatine
1/3 cup Irish Whiskey or Irish Mist liquer
1/2 pint double cream
3 oz. crushed walnuts
Separate yolks from the whites of eggs. In a bowl, cream the yolks with the sugar. Blend the instant coffee with the water and heat but don't boil. Dissolve the gelatine in the hot coffee and add all the yolks to the sugar. Beat well and put the bowl over a pan of boiling water. Continue beating until mixture begins to thicken. Remove from heat and when the bowl has cooled a little, put in the fridge for a little while until the mixture starts to set. Then fold in the cream, add the booze and last of all, fold in the egg whites. Pour all this into a 7 inch souffle case lined with greasproof paper. The paper should come up about 3 inches above the top. (strange bit!) Oil a jam jar or a bottle and press it down into the centre of the pudding and leave to set. Remove the paper and the jar and fill the centre with 1 cup of double whipped cream with 1 tablespoon of sugar. Now all you have to do is decorate the sides you can see above the dish with crushed walnuts.....lot of work but looks really neat! 10-12 servings
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