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Great Irish Dessert?

c
CathleenH Mar 11, 2011 12:42 PM

I'm coming up short for St.Patrick's Day this year. My favorite is Roscommon Rhubarb Pie in Darina Allen's Irish Traditional Cooking, but rhubarb has not hit the local supermarkets yet. I'd love some good suggestions.

  1. rcallner Mar 11, 2011 02:02 PM

    Does it need to be authentically Irish or could it be Irish themed? If the latter, here's an earlier thread with some fun/tasty looking ideas: http://chowhound.chow.com/topics/380502

    1. todao Mar 11, 2011 02:05 PM

      Irish rice pudding

      1 Reply
      1. re: todao
        petek Mar 11, 2011 02:10 PM

        Whiskey..neat :)

      2. goodhealthgourmet Mar 11, 2011 02:27 PM

        - Guinness cake (or the famous GT Stout Gingerbread)
        - Bailey's Irish Cream cheesecake or mousse pie
        - Irish whiskey pie
        - chocolate whiskey tart
        - Irish coffee cake
        - Barmbrack (fruit cake)
        - tea cake

        1 Reply
        1. re: goodhealthgourmet
          wekick Mar 13, 2011 02:01 PM

          This is great, from Claudia Fleming
          http://www.epicurious.com/recipes/foo...

        2. g
          girlwonder88 Mar 11, 2011 09:00 PM

          Someone just suggested sticky toffee pudding in my thread requesting a dessert idea for our neighborhood Irish progressive dinner. Last year, I did chocolate Guiness cake, and Guiness ice cream...both were fabulous.

          10 Replies
          1. re: girlwonder88
            roxlet Mar 13, 2011 05:42 AM

            My first taste of Sticky Toffee Pudding was at a guest house in Ireland, if that helps with the authenticity. I begged, and begged for the recipe, which the owner finally did send me, and I make it every Christmas to rave reviews. It's a fabulous dessert.

            1. re: roxlet
              h
              Harters Mar 13, 2011 06:11 AM

              Sticky toffee pudding is now ubiquitous throughout Britain and Ireland.

              The version that you now generally see is usually accepted as being created in 1960 at the Sharrow Bay Hotel, in the north west England. I've eaten it at several restaurants and there's been none finer than Sharrow Bay. Here's a link to Francis Coulson's original recipe: http://www.milescollins.com/wordpress...

              1. re: Harters
                roxlet Mar 13, 2011 08:30 AM

                I'm really happy with the recipe I have, and I love the unusual use of tea to soak the dates, which I think adds a really subtle taste.

                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


                3 eggs


                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.

                1. re: roxlet
                  wekick Mar 13, 2011 01:57 PM

                  I am going to try this, it looks interesting.
                  This is the recipe I've been using.
                  http://www.schlafly.com/community/in-...

                  1. re: wekick
                    iL Divo Jun 30, 2013 04:16 PM

                    tried to search this but website is either down or gone although there is a link for home page, no recipes that I see

                    1. re: iL Divo
                      wekick Jul 1, 2013 07:47 AM

                      It has its own FB page haha
                      http://m.facebook.com/photo.php?fbid=...

                      1. re: wekick
                        iL Divo Jul 1, 2013 08:31 AM

                        wow that's it! Scotland here I come....wish.......
                        thanks for posting........
                        I was leery to look this up originally because I thought the pudding's claim to fame was perhaps beer in there somehow.
                        seems to me like an important ingredient in a moist gooey pudding is an abundance of dates.

              2. re: roxlet
                g
                girlwonder88 Mar 13, 2011 01:42 PM

                I ended up making this recipe last night for our dinner:
                http://www.foodnetwork.com/recipes/co...

                It was very, very good. I haven't had such a unanimously happy reception to any dessert in a long time. I made two for our crowd of 8 adults and 6 kids, and had about half of one leftover. I did add some salt to both the cake and the topping, as I think it's an essential part of that toffee/caramel flavor.

                1. re: roxlet
                  wekick Mar 13, 2011 01:57 PM

                  Would you mind sharing?

                2. re: girlwonder88
                  wekick Mar 13, 2011 01:54 PM

                  That was the first thing to come to mind!

                3. lilgi Mar 11, 2011 09:06 PM

                  Chocolate-Mint Brownies?
                  Pistachio Cake?

                  Not traditionally Irish but thought I'd mention those. Also, Nigella has a recipe for a chocolate stout cake since stout was mentioned.

                  6 Replies
                  1. re: lilgi
                    t
                    tweetie Mar 12, 2011 06:01 AM

                    another vote for Banoffee pie.

                    http://www.boston.com/ae/food/article...

                    1. re: tweetie
                      h
                      Harters Mar 12, 2011 09:04 AM

                      Banoffee pie is as English as desserts come - dating all the way back to its invention in East Sussex in 1972.

                      I struggle to think of desserts which are distinctly Irish, not really appearing in other parts of the British Isles. There's obviously such a great historical cross-over between the various parts of our lands and, of course, climate and produce are similar.

                      You could adopt one fo ideas above, incorporating a distinctively Irish ingredient such stout into an otherwise more familiar product. Or go for something more generally seasonal and relevent. In the ordinary course of events, I'd suggest rhubarb which is just starting to become available here bit if it is still not available where you are, I'd go for something with apple - maybe a crumble. Whatever it is, you'll want to pour a lot of cream over it.

                      1. re: Harters
                        mamachef Mar 13, 2011 06:16 AM

                        Harters, isn't Carageenan pudding specifically Irish? 'Cause I just told someone it was, and if it's not I want to let them know! Thanks!

                        1. re: mamachef
                          h
                          Harters Mar 13, 2011 07:42 AM

                          Ah, so it is, to be sure. Dunno how easily available the seaweed might be - I wouldnt know where to start looking here.

                          1. re: Harters
                            mamachef Mar 13, 2011 07:53 AM

                            I thought maybe, just maybe, Penzey's or Whole Foods might be worth a peek or a call.
                            Personally, I dislike the stuff intensely.

                            1. re: mamachef
                              h
                              Harters Mar 13, 2011 11:04 AM

                              Last time we were over in Wales, I bought a tin of Laver (another type of seaweed). A traditional use is with cockles and bacon for breakfast. It's still sat in the cupboard whilst I summon up courage to get in touch with the ancestral roots.

                  2. mamachef Mar 13, 2011 07:55 AM

                    Totally forgot Irish Coffee - coffee, whisky or mist, whipped cream, served in a tempered footed glass with a handle.....
                    perfect dessert with a box of imported chocolates and cookies....

                    1. chef chicklet Mar 13, 2011 12:53 PM

                      I'm leaning toward a creamy Bailey's mouse pie, or an Irish Whiskey cake. One thing, I don't believe in using green dye for food. Such a turn-off for me.

                      1. iL Divo Jun 30, 2013 04:19 PM

                        there are 4 sticky toffee pudding recipes I like the looks of. wonder what'd happen if I just chose to combine all the ingredients together dumb or maverick....
                        now which one to make.
                        still too hot here but cooler weather will result in this that I'll probably take to work as husband doesn't like dates.
                        I already know this isn't up 'his' alley.

                        1. iL Divo Jul 12, 2013 06:00 AM

                          yesterday was the day. I hunted online until I found a recipe that used the regular ingredients but wanted one to combine things that maybe weren't found in many. it was all in fragments of measurements hardly any of which I understood and my cuisinart scale wasn't cooperating. so I guessed and observed batter. all I can say is this is the best dessert I have ever eaten. my husband who hates dates gave a piece to the 2 Direct tv supervisors that came to work on our system-at which point I wanted to thump him. he doesn't know what the pudding is made of and I'm not telling.
                          he said it is marvelous, delicious and the most fabulous tasty bite of dessert he's ever had.
                          now if I can just find the recipe again...

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