Ireland: Traditional Irish Desserts

This collection features both old and new Irish recipes. The ones with an *asterisk are the oldest, usually more than a hundred years old.

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apple Fritters (Irish)
Categories: Irish, Desserts
  Servings:  4
 
      5 oz Flour
      5 fl Water
    1/4 t  Salt
      2    Eggs (separated)
      1 T  Melted butter
      2    Large cooking apples
      4 oz Sugar
           Lemon juice
           Oil for deep frying
 
  Make batter at least an hour before required, using following method.
  Sift together flour and salt.  Make a well in the center.  Add the cooled
  melted butter and some of the water and egg yolks.  Work in the flour and
  beat until smooth.  Add remaining water.  Leave to stand.  Just before
  using, beat the egg whites until stiff but not dry.  Fold into batter mix.
   Peel, core and slice apples (slices about 1/4-1/2 inch thick).  Dip into
  batter and deep fry in very hot oil (175-180C) until golden.  Drain and
  serve dredged with sugar and sprinkled with lemon juice.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Rutabaga Pudding (Irish)
Categories: Desserts, Irish, Vegetables
  Servings:  4
 
      1 lb Rutabagas
      3 T  Fine breadcrumbs
      3 T  Milk
      2 t  Melted butter
      1 t  Salt
      1 t  Sugar
           Lg. egg, well beaten
 
  Clean, peel and cube the rutabaga, and cook in boiling water until tender,
  then drain.  Mash thoroughly;  then add all the other ingredients.  Put
  into a 2-qt casserole and bake at 350F for 1 hour.  A pinch of cinnamon or
  ginger might be added.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Potato Pie Dessert (Irish)
Categories: Desserts, Irish, Vegetables, Pies
  Servings:  4
 
    1/2 lb Boiled potatoes
    1/4 lb Butter, melted
    3/4 lb Sugar
      3 x  Almonds, pounded
      1 T  Orange extract
      6 x  Eggs*
      4 fl Whiskey
 
  Mash the potatoes until lump-free. Separate the yolks and whites of the
  eggs and beat separately; the yolks until lemon-colored, the whites until 
  stiff. Add the almonds, orange extract, sugar and egg yolks to the 
  potatoes; mix well, then add the glass of whiskey, and when combined, fold 
  in the egg whites. Have ready a greased and floured cake pan with a 
  greased piece of butcher paper/baking parchment in the bottom. (Or 
  alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 
  375F for 40-45 minutes. 
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Potato And Apple Pudding (Irish)
Categories: Irish, Fruits, Vegetables
  Servings:  4
 
      2 T  Butter
      8 oz Self-raising flour
      6 oz Freshly mashed potatoes
      4 T  Milk
      5 x  Med. cooking apples
           Brown or white sugar
      2 x  Whole cloves
           Juice of 1/2 lemon
      3 T  Cider
 
  Mix the butter into the hot mashed potatoes, add a good pinch of salt, and
  the flour, and mix well, then add enough milk to make a soft, slack dough.
   Roll out and line a 1-qt bowl with some of it, reserving enough for the
  lid.  Fill with the apples, peeled and cored and finely sliced, and
  sweeten to taste with sugar.  Add 2 whole cloves, the lemon juice and the
  cider (or water), taking care not to make it too wet.  Dampen the pastry
  edges, lay the lid on and press down.  Cover with foil and secure well.
  Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours.
  Serve cut in wedges with cream or home-made custard.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apple And Barley Pudding (Irish)
Categories: Irish, Fruits
  Servings:  4
 
      4 T  Pearl barley
  1 1/2 lb Eating apples*
      2 oz Sugar
    3/4 T  Double cream
      1 l  Water
 
  * Peeled, cored and sliced.
  .
  Put the barley in the water and bring to the boil.  Add the sliced apples
  and continue cooking gently until the barley and apples are soft.  Press
  through a sieve, or put through the blender, and put back in the saucepan.
   Add the sugar and lemon juice and bring to the boil again.  Remove from
  the heat, allow to cool, and then chill.  Serve cool with the cream
  stirred in.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Honey And Lemon Carrageen Pudding
Categories: Desserts, Irish
  Servings:  4
 
    1/2 c  Dried carrageen
      2 T  Honey
           Lemon juice and grated rind
           Egg white, beaten stiff
    150 ml Heavy cream, whipped
 
  Soak the carrageen in hot water to cover for about 15 minutes (or
  reconstitute according to package instructions), then drain discarding the
  soaking liquid.  Put into 600 ml fresh water with the honey, lemon juice
  and rind.  Bring to a boil and simmer for 25-30 minutes.  Strain and
  discard the carrageen, and let the liquid cool slightly.  Meanwhile,
  combine the beaten egg white and the whipped cream, then gently fold the
  mixture into the carrageen liquid.  Pour into a greased mold and chill.
  .
  (Carrageen [or "carrageenan"] can usually be found in health food stores.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Burnt Oranges (Irish)
Categories: Desserts, Irish, Fruits
  Servings:  4
 
      4 x  Large oranges
    150 ml Sweet white wine
      1 T  Butter
      8 T  Sugar
    300 ml Fresh-squeezed orange juice
      2 T  Whiskey (warmed)
 
  Carefully peel the oranges thinly.  Then with a sharp knife remove as much
  of the pith and white skin as possible, keeping the oranges intact.  Cut
  the thin peel into fine strips and cover with the wine.  Put the oranges
  into an ovenproof dish.  Put a little butter on top of each one, pressing
  it down gently, then sprinkle each one with a teaspoon of sugar.  Put into
  a 400F oven for 10 minutes or until the sugar caramelizes. 
  .
  Meanwhile mix the orange juice with the sugar in a saucepan and bring to
  the boil.  Lower the heat and let it get syrupy, without stirring.  Add
  the orange peel and wine mixture and bring to the boil again, then cook
  rapidly to reduce and thicken slightly.   -- Take the oranges from the
  oven and if not fully browned, put under a moderate broiler for a few
  minutes.  Pour the warmed whisky over them and set it alight, over heat.
  As the flames die down, add the orange syrup and let it simmer for about 2
  minutes.  Serve at once;  or it can be served cold.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Bailey's Irish Cream Mousse Pie
Categories: Pies, Irish, Desserts
  Servings:  4
 
      3    Eggs, separated
    3/4 c  Bailey's Irish Cream
      1 c  Walnut meats, chopped
    1/8 t  Salt
      2 c  Kool-Whip
      2 T  Shaved chocolate*
 
  *Semi-sweet. -- Beat egg yolks until lemon-colored. Add salt and Bailey's.
  Cook in top of double boiler until yolk mixture thickens. cool. Beat egg 
  whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of 
  the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. 
  Scrape into a baked pie shell. Cover with remaining whipped topping. 
  Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 
  hours (no more than 8, though). 
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Bailey's Chocolate Mousse Pie #2
Categories: Irish, Pies, Desserts
  Servings:  4
 
      6 oz Ready Crust (graham/choc)
      1 pk Unflavored gelatine (env)
      1 t  Vanilla
    3/4 c  Milk
    3/4 c  Bailey's Irish Cream
      6 oz Semisweet choc chips
      2 c  Frozen whipped topping
           Choc-dipped strawberries*
 
  *As garnish, if desired.  -- In saucepan, sprinkle unflavored gelatine
  over milk.  Let stand about 1 minute.  Stir over low heat until gelatine
  is dissolved, about 5 minutes.  Add chocolate and continue cooking,
  stirring constantly until chocolate is melted:  stir in vanilla.  Remove
  from heat and stir occasionally, adding Bailey's about five minutes after
  removal from heat.  When mixture forms mounds when dropped from spoon,
  fold in whipped topping.  Turn into crust.  Garnish with more whipped
  topping (or real whipped cream, later, by preference) and strawberries (if
  desired).  Chill at least 4 hours before serving.
  
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Irish Whiskey Cake
Categories: Irish, Desserts, Cakes
  Servings:  8
 
MMMMM-------------------------------CAKE------------------------------------
      8 oz Raisins
           Grated rind of 1 lemon
    150 ml Whiskey
      6 oz Softened butter
      3    Eggs
      6 oz Soft brown sugar
      6 oz Plain flour
      1 pn Salt
      1 pn Ground cloves
      1 t  Baking powder
MMMMM------------------------------ICING-----------------------------------
           Juice of 1 lemon
      8 oz Confectioners' sugar
           Warm water as needed
           Crystallized lemon slices*
 
  *As garnish, if desired.  -- Put the raisins and grated lemon rind into a
  bowl with the whiskey, and leave overnight to soak.  Grease a 7-inch cake
  pan, and line the bottom with parchment;  preheat oven to 350F.  Cream the
  butter and sugar until light and fluffy.  Separate the eggs and sift the
  flour, salt, cloves and baking powder into a bowl.  Beat the yolks into
  the butter and sugar one by one, including a spoonful of flour and beating
  well after each addition.   Gradually add the whiskey and raisin mixture,
  alternating with the remaining flour.  Do not overbeat at this stage.
  Finally, whisk the egg whites until stiff and fold them into the mixture
  with a metal spoon.  Turn into the prepared pan and bake in the preheated
  oven for about 1 1/2 hours, or until well risen and springy to the touch
  ~- or test with a skewer:  when it comes out clean, the cake's ready.
  Turn out and cool on a wire rack.
  .
   Meanwhile, make the icing by mixing the lemon juice with the sieved
  confectioners' sugar and just enough water to make a pouring consistency.
  Put a dinner plate under the cake rack to catch the drips, and pour the
  icing over the cake a tablespoonful at a time, letting it dribble
  naturally down the sides.  Don't worry if a lot of it ends up on the plate
  underneath -- just scoop it up and put it on top again.  When the icing
  has set, it can be decorated with crystallized lemon slices if you like.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Chocolate-orange Guinness Cake
Categories: Irish, Cakes, Desserts
  Servings:  4
 
MMMMM-------------------------------CAKE------------------------------------
      8 oz Butter, room temperature
      8 oz Soft dark brown sugar
     10 oz Self-raising flour
      1 t  Baking powder
      1 pn Salt
      2 T  Cocoa (rounded T's)
           Grated rind of 1 orange
      4    Eggs
    1/2 c  Guinness
MMMMM------------------------------ICING-----------------------------------
      4 oz Butter
      8 oz Confectioners' sugar
           Orange(juice, grated rind)
 
  Preheat oven to 375F.  Grease 2 8-9-inch cake pans.  Cream the butter and
  sugar until light and fluffy.  Sift the flour, baking powder, salt and
  cocoa into a bowl.  Add the orange rind to the creamed butter and beat in
  the eggs, one at a time, including a spoonful of the measured flour
  mixture with each one, and beating well between additions.  Gently mix in
  the Guinness, a tablespoonful at a time, including another spoonful of
  flour with each addition.  If there's any flour left over, fold it in
  gently to mix;  blend thoroughly without over-beating.  Divide the mixture
  between the tins, smooth down, and put the cakes into the center of the
  preheated oven.  Reduce the heat to moderate (350F) and bake for 35-40
  minutes, or until the cakes are springy to the touch and shrinking
  slightly in the pans.  Turn out and cool on a wire rack.
  .
  Meanwhile, make the icing.  Cream the softened butter and icing sugar
  together thoroughly, then blend in the grated orange rind and enough juice
  to make an icing that is soft enough to spread.  When the cakes are cold,
  use half the icing to sandwich them together, and spread the rest on top.
  
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: "Irish Coffee" Cake
Categories: Cakes, Irish, Desserts
  Servings:  4
 
MMMMM-------------------------------CAKE------------------------------------
      4 oz Butter, at room temperature
      4 oz Granulated sugar
      2    Eggs
      4 oz Self-raising flour
      2 T  Coffee essence**
MMMMM------------------------IRISH COFFEE SYRUP-----------------------------
    150 ml Strong black coffee
      4 oz Sugar (for coffee syrup)
      4 T  Irish whiskey
MMMMM------------------------------ICING-----------------------------------
    150 ml Heavy whipping cream
           Confectioners'sugar to taste
      1 T  Whiskey, or to taste
           Chopped nuts*
 
  *Or grated chocolate. **This is a concentrated, liquid coffee easily found
  in Ireland, but probably not in the States. I would dissolve 2 T of a good
  instant coffee (Taster's Choice or something similar) in an equivalent
  amount of water, and use that. -- Grease and flour an 8-inch cake pan
  (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the
  butter and sugar until light and fluffy, then beat in the eggs, adding a 
  little flour and beating well after each addition. Stir in the coffee 
  essence, and mix thoroughly. Turn the mixture into the prepared pan, and 
  bake for 35-40 minutes until springy to the touch. Turn out and cool on a 
  wire rack. . To make the Irish coffee syrup, put the coffee and sugar into 
  a small pan and bring up to the boil, stirring to dissolve the sugar. Then 
  boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry 
  the pan the cake was baked in, and return the cooled cake to it: then pour 
  the hot coffee syrup all over it. Leave in a cool place for several hours, 
  then turn out. Whip the cream until it's thick, sweeten slightly with 
  confectioners' sugar, and add whiskey to taste. Spread the cake with the 
  whipped cream and chill for an hour before sprinkling with chopped nuts or 
  grated chocolate. 
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Donegal Oatmeal Cream
Categories: Irish, Desserts
  Servings:  4
 
     15 fl Milk
    1/2 c  Medium oatmeal*
      1    Large egg (beaten)
           Grated rind,juice 1 orange
      2 t  Sugar (to taste)
    1/2 oz Gelatine
      2 T  Water
      8 oz Heavy cream**
           Fruit sauce of choice***
 
  *"Pinhead" if you can get it. This is the cracked oat groat, not rolled.
  ** Whipped. *** Thin your favorite jam slightly with warm water. -- Soak 
  the oatmeal in the milk for 30 minutes, turn all into a pan and stir until 
  it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the 
  beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in 
  the orange juice and water, add to the mixture when it's cooled, and then 
  fold in the cream. Pour the whole mixture into a glass bowl and leave to 
  set. Serve with 3-4 T of chosen fruit sauce on top. 
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: "Irish Coffee" Pudding
Categories: Irish, Desserts
  Servings:  4
 
      6    Eggs
      8 oz Sugar
      1 c  Very strong coffee
  1 1/2 oz Powdered gelatine
    1/3 c  Irish whiskey*
     10 fl Whipping cream
      3 oz Crushed walnuts
 
  *You can also use Irish Mist.  -- Separate the yolks from the whites of
  eggs.  In a bowl, cream with yolks with the sugar.  Heat the coffee until
  hot but not boiling:  add the gelatine and dissolve it in the coffee.  Add
  this mixture to the yolks and sugar.  Beat well and put the bowl over a
  pot of boiling water.  Continue beating until mixture begins to thicken.
  remove from heat, and when the bowl has cooled a little, place it over
  cracked ice and continue stirring.  When the mixture is on the point of
  setting, whip the cream and fold it in.  Add the whiskey or Irish Mist.
  Lastly, fold in the well-beaten egg whites.  Pour into a souffle dish that
  has a double thickness of parchment paper tied around it:  the paper
  should come up 3 inches above the top of the souffle dish.  Oil a jam-jar
  or bottle and press it down into the center of the pudding.  Leave to set.
  Remove the paper collar by easing around the circumference with a knife
  dipped in hot water.  Remove the jar or bottle, and fill the center with:
  1 cup heavy cream, whipped, sweetened with 1 T granulated sugar.  You can
  also decorate the exposed sides of the pudding with crushed walnuts,
  pressed on with the palm of your hand.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apple Amber
Categories: Irish, Desserts
  Servings:  4
 
      1 lb Cooking apples, tart*
      4 oz Sugar (or to taste)
           Juice of 1 lemon
      2    Large eggs, separated
 
  * peeled, cored and thinly sliced.  -- Cook the apple slices in about 2 T
  of water, stirring occasionally until they form a puree.  Add about 3/4 of
  the sugar, the lemon juice, and the egg yolks:  mix well.  Put into an
  ovenproof dish and bake at 350F for 20 minutes.  Meanwhile, whisk the egg
  whites until stiff, folding in the remaining sugar.  Pile the meringue
  evenly on top of the apple mixture, return the dish to the oven, and bake
  for about 10 minutes.  Serve hot or cold.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingerbread Loaf
 Categories: Irish, Breads
      Yield: 5 servings
 
      6 oz Flour
      3 oz Rice flour
      2 oz Treacle (by weight)
      2 oz Butter
      2 oz Ground almonds
    1/4 lb Raisins
      2 oz Candied peel
    1/2 ts Ground ginger
      1    Egg
      3 tb Sour milk or sour cream
    1/2 ts Bread soda
 
  Sift flour with soda and ginger, mix with rice flour and rub in the
  butter.  Stir in ground almonds, halved raisins and sliced peel.  Mix
  treacle with milk or sour cream and well-beaten egg, and mix with the
  dry ingredients.  Turn into a well-buttered pan and bake 1 1/4 hours
  in a moderate oven (375F).
  
  (from FULL AND PLENTY, Maura Laverty)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Seed Luncheon Loaf
 Categories: Irish, Breads
      Yield: 6 servings
 
      1 lb Flour
      4 oz Margarine
      2 oz Butter
      6 oz Sugar
      2 ts Baking powder
      1 ts Caraway seeds
      3 oz Candied peel
      2    Eggs
           A little milk
    1/4 ts Salt
 
  Sift together flour, baking powder and salt.  Rub in margarine and
  butter, add sugar, seeds and thinly sliced peel.  Add beaten eggs
  with enough milk to make a light dough.  Place in a well-greased loaf
  pan and bake 1 1/2 hours in a moderate oven (375F).
  
  (from FULL AND PLENTY, Maura Laverty)
 
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(Please note: we have added the phrases "Irish desert" and "Irish deserts" to this page so that people searching for sweets can find them more easily. Though Ireland does have desserts, it does not have deserts. Please leave your camels at home when visiting. Thank you for your understanding.) ;)

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