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Ideas for Irish dessert after Corned Beef dinner?

  • f


so I am going to do a CB&C diner next week for 8

I wondered what I could make for our sweet tooth after dinner?

I am stumped...

anyone have a great recipe or idea??

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  1. scoop of vanilla ice cream topped with a pour of creme de menthe

    stick a rolled cookie in it

    2 Replies
    1. re: laliz

      I couldn't agree more.

      I have done that 3 times, honestly, garnish (don't laugh) with keelbers mint chocolate cookie. No one knew and fresh mind. It was great.

      1. re: laliz

        creme de menthe doesn't exactly scream Irish to me, aside from the fact that it's green. If you wanted to go the route of ice cream and liquer, maybe try Irish Mist.

      2. I like the previous poster's idea, and was also going to recommend something with creme de menthe...maybe grasshopper pie?

        1. An Irish oatmeal cookie! ... no idea if Irish oats are Irish or not, but it was the first thing I thought of.

          1. I would pour baileys irish creme over my icecream. or make brownies with irish cream frosting and whiskey in the batter. Or maybe you could just skip the brownies and have the baileys and whiskey on the rocks. Slainte!

            1 Reply
            1. re: LA Buckeye Fan

              If you live in the NYC area you can go one farther when I was in grand central I noticed that Ciao bella has added a new special flavor to the gelato selection....Guiness!

              1. re: rudysmom

                You beat me to that suggestion too! I once had it in Ireland. It was a Guinness cake with a bit of ginger and a caramel butter frosting. I still dream about that cake...

                1. re: Raquel

                  Irish coffee with real whipped cream.

              2. Jamison's Irish Whiskey on the rocks.

                2 Replies
                1. re: billieboy

                  Hell, don't care if it st pattys day or not. Good any time, lol

                  1. re: billieboy

                    Jamison's in a snifter with a stoogie.

                  2. The Irish Cream Mousse Cake from Epicurious is one of my favourites.


                    1. Somewhere around my house I've got a recipe for an Irish whiskey sheet cake. It has whiskey in the batter that bakes off and is topped with an icing that is basically whiskey, butter and sugar. Any more than one piece and you have to turn in your car keys. Let me know if you want the recipe and I'll go digging.

                      2 Replies
                      1. re: JohnE O

                        Def interested in it !!!

                        Bring it on ....

                        1. re: few

                          1 C raisins ** 2 t baking powder
                          1/2 C Crisco ** 1 t baking soda
                          1/2 C sugar ** 3/4 t cloves
                          1 egg ** 3/4 t nutmeg
                          1 1/2 C flour ** 1/2 t allspice
                          1/2 C irish whiskey ** 1/2 C water

                          Soak raisins in 1/2 C water-save the liquid. Combine shortening, sugar & egg. Add dry ingredients. Add raisins, water & whiskey. Bake in a greased 8" pan at 350F for 30-35 minutes.

                          Frosting--1/2 stick butter (melted), 3 1/2C powdered sugar, 1 egg (beaten) & 1/4 C irish whiskey.

                          *Note the presence of uncooked egg in the frosting.

                          This looks like a square yellow cake with simple frosting (think of a drunken Spongebob), so you may want to pretty it up. We only have it around St. Patty's Day and after a 5-6 hour party the presentation of the dessert doesn't seem to be much of a factor.

                      2. My grandmother ( straight from Ireland) always made bread pudding, served with a warm lemon sauce. And of course, she always made Irish soda bread. Loved her bread puddng!

                        3 Replies
                        1. re: macca

                          Oh but I do love anything with lemon sauce and I am a HUGE fan of bread puddings. Yummmm.

                          1. re: im_nomad

                            It was so good.It was always made in the big yellow pyrex bowl. My nana lived with us, and when we saw this bowl on the counter in the morning, we knew we were in for a big treat after school!

                          2. re: macca

                            I was going to suggest bread pudding as well, but with a whisky hard sauce instead of lemon. Mmmm!

                          3. maybe a sherry trifle with green jello and use kiwis for the fruit and green cherries for the topping. I suppose you could colour the custard green too.

                            1. I've made this Chocolate Guinness Goodness recipe from epicurious several times...it's incredible. Just make sure you give it enough to set (maybe make it the night before).



                              1. For 8 years now our family has had "14 carat cake" with cream cheese frosting. I'm almost not allowed to go if I don't provide the cake. There are several recipies out there with that name, and I add extra nuts, carrots and pineapple. Tastes great, sweet and my cousin-in-law from "the old country" scoffs it up. Yum!

                                1. Here's some recipes I picked up from folks I stayed with while traveling around Ireland:

                                  Crannachan 2 servings
                                  4 tbsp pinhead oatmeal
                                  ½ pint double cream
                                  2oz sugar
                                  4oz raspberries
                                  2 tbsp irish whisky

                                  Place the oatmeal on a baking sheet and toast in a medium oven until crisp this will take 5-10 minutes.
                                  Whip the cream until it is thick but not stiff.
                                  In a blender, blend all the raspberries (except 2 which are for decoration) until they form a smooth purée.
                                  Combine the oatmeal, whisky, sugar and cream.
                                  In tall glasses layer the ingredients, starting with the raspberries then follow with cream. Continue until you reach the top of the glasses.
                                  Finish with a raspberry and serve immediately.

                                  Apple and Jameson Tart
                                  4 individual tarts
                                  8 oz shortcrust pastry
                                  2 oz ground almonds
                                  4 large Bramley apples, peeled and diced
                                  2 tablesp. sugar
                                  ½ pt cream
                                  3 egg yolks
                                  2 oz sugar
                                  Dash of whisky

                                  Set oven 400°F
                                  Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.
                                  Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside - keep warm.
                                  Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.

                                  Two Armagh Apples with a Cooley Mountain Whiskey Sauce
                                  1 red apple (John o'Gold)
                                  1 green apple (Bramley)
                                  ½ oz butter
                                  1cinnamon stick
                                  3 cloves
                                  ½ oz sugar
                                  1 teasp. honey

                                  Sauce ingredients:
                                  3 egg yolks
                                  1½ oz sugar
                                  3 tablesp. Irish whisky

                                  First poach the red apple: Put whole into a pan of simmering water and poach gently for 6 minutes; remove and leave until cool enough to handle.
                                  Meanwhile, prepare the the whiskey sauce: Place the egg yolks, sugar and whiskey in a bowl set over a pan of hot water and whisk until pale and fluffy. (Take care not to overheat or the sauce will curdle.) When it is thick and creamy, remove from the heat and keep warm until required.

                                  To complete cooking the apples:
                                  Slice off and reserve the top of the red apple, then carefully scoop out and chop the flesh; remove the core and discard. Peel, quarter and core the green apple and cut into slices like orange segments. Melt the butter in a heated pan and sauté the apple segments in it briefly with the cinnamon, cloves, sugar and honey. Remove apple as it is cooked, discard the spices and reduce remaining liquid if necessary. (Alternatively, if there is not enough juice, work in a little cold butter and cream over low heat to make a sauce).

                                  Arrange the chopped red apple flesh in the bottom of its hollowed-out skin and arrange the segments neatly on top. Using a small melon baller, remove small balls from the reserved top of the red apple and arrange around the edge of the plate. Place the apple in the centre of a warm serving plate, pour the sauce from the pan around the edge. Finally, spoon over the reserved whiskey sauce, replace the top of the red apple to decorate, and serve

                                  Clare Porter Pudding
                                  4 oz seedless raisins
                                  4 oz sultanas
                                  3 oz currants
                                  4 oz minced candied peel
                                  grated rind of 1 lemon
                                  1 pint porter
                                  9 oz sieved breadcrumbs
                                  6 oz flour
                                  9 oz shredded suet
                                  6 oz brown sugar
                                  1 tsp cinnamon
                                  6 eggs
                                  1 orange
                                  2 oz whisky

                                  Place all the fruits, candied peel and lemon rind in a basin. Sprinkle with the porter. Stir until blended. Cover and stand for 12 hours.

                                  In another basin, mix the crumbs with the flour, suet, sugar and cinnamon. Beat in the eggs and stir into mixture. When blended, stir in the fruit mixture mixed with the whiskey and the juice of the orange. Place in a well greased pudding basin or mold, filling it ¾ full, or in individual molds allowing about ¼ pint for each mold. They should also be only ¾ full to allow for rising. Cover with grease proof paper, then tie on a pudding cloth securely.

                                  Steam whole pudding for 2 ½ hours, individual puddings for 1 hour. Unmold. Serve with hot custard sauce flavored with whiskey.

                                  3 Replies
                                  1. re: morwen

                                    Wow - all these good "irish" sweets !!

                                    I don't know where to end now !!! hehehehehe!

                                    1. re: morwen

                                      I think my eyes just glazed over reading those....it all sounds so good.

                                      1. re: morwen

                                        The Clare Porter Pudding sounds good to me. Any pudding with Suet is brilliant. I am more for Spotted Dick / Clootey Dumpling... So all the stuff in the Clare Porter except eggs & breadcrumbs.. mix that lot into a pie crust made from rendered suet... and boil or steam it.

                                      2. while not terribly authentic, the Irish soda bread I make every year is on the sweeter side, and I serve it with lemon curd.

                                          1. to resurrect this post...any good ideas for St. Patrick's day desserts that aren't:

                                            mint and chocolate
                                            alcohol based...

                                            2 Replies
                                            1. re: jsaimd

                                              What about a toffy pudding or, I know you mentioned no mint or alcohol, but, hell, this sounded too good not to post. (And, the Irish like their alcohol!)


                                              1. re: jsaimd

                                                Apples are a big part of Irish desserts; any apple cake, pie, or crumble (particularly with oats) would be appropriate. Also, bread-and-butter pudding (with currants or raisins).

                                              2. I always make an irish tea cake with currants and a delicious lemon glaze.

                                                1 Reply
                                                1. re: jkmuller

                                                  Care to share the recipe? Sounds great. Love currants.