Dessert Idea: St. Patrick's Day Progressive Dinner
We are once again doing the dessert portion of our neighborhood St. Paddy's Day progressive dinner. Last year, I made cupcakes out of the chocolate Guiness bundt cake recipe, and I also made Guiness ice cream...both were yummy.
Suggestions for this year? Can't require a lot of last minute prep, and I need to have at least one dish that'll work for children (so not super-boozy item).
Irish Apple Cake -
1 3/4 c. AP flour
1/4 t. baking powder
1/2 c. butter
1/2 c. and 2 T. sugar, divided
1/2 c. milk, approx.
2-3 tart cooking apples
good shake cinnamon
dash powdered clove
And bear in mind that if you want to get a little boozy with it, you can make one this way and do the other by marinating the apples in some Irish Mist or good whiskey first.
Mix flour and powder; rub in butter with fingers until size of small peas. Add egg, 1/2 c. sugar, and enough milk to make a soft dough. Divide in two: roll into two 8" rounds and place bottom round on greased oven proof plate. Now; slice your apples thinly, give them a dash of salt and 2 T. sugar, and the spices. If not tart enough, a squeeze of lemon. Place on bottom round, leaving 1/2 inch around sides. Top with second pastry round and crimp; brush with beaten egg if desired, cut a slit to let steam escape, and bake approx. 40 minutes at 325.
This the recipe I got from the Irish Country House where I first tasted Sticky Toffee Pudding. It's a fantastic recipe with great depth of flavor.
STICKY TOFFEE PUDDING
For the cake
8 ounces (225g/generous 1 cup) chopped dates
½ pint (300ml/1¼ cups) brewed tea
4 ozs. (110g/1 stick) unsalted butter
6 ozs. (170g/scant 1 cup) castor (superfine) sugar
8 ozs. (225g/scant 1½ cups) self-rising flour
1 rounded teaspoon bread soda (baking soda)
1 teaspoon vanilla essence
1 teaspoon Espresso coffee or 2-3 teaspoons instant espresso
Hot toffee sauce
4 ozs. (100g/1 stick) butter
6 ozs. (170g/3/4 cup) dark brown sugar
4 ozs. (110g/generous ½ cup) granulated sugar
10 ozs (285g/3/4 cup) golden syrup
8 fl. ozs. (225 ml/1 cup) heavy cream
½ teaspoon vanilla essence
8-inch (20.5cm) spring form tin with removable base. Set the oven to 350 degrees.
Soak the dates in hot tea for 15 minutes. Brush the cake tin with oil, flour, then put oiled parchment on the base. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then mix in the sifted flour. Add the baking soda, vanilla essence and coffee to the date tea and stir this into the flour mixture. Pour into prepared pan, and cook for 1-1½ hours or until a cake tester comes out clean. To make the sauce, put the butter, sugars and golden syrup into a heavy bottomed saucepan and melt gently on a low heat. Simmer for about 5 minutes, remove from heat, and gradually stir in the cream and vanilla. Put back on the heat for 2-3 minutes until the sauce is absolutely smooth. To serve, pour some hot sauce around the cake and pour some additional sauce over the top. Put the remainder in a sauceboat, and serve with the pudding as well as softly whipped cream.
I'd make something on this page.
For me it'd be the chocolate potato cake.
I see you did chocolate bundt cake before, but from experience this is so moist and doable beforehand.
Also it's my mom's husbands favorite.
I like the looks of this one too.