My sister kindly sent me about a dozen recipes for Irish desserts that don't contain alcohol. Some of them sound a bit odd. I am putting them on here in the hopes that someone will try one of these recipes. The first one sounds dangerous. I would use the dulche de leche instead of trying to boil the condensed milk but then I don't like to live dangerously, if possible. I have a bunch more that I will post next year. Maybe I'll try one of the recipes before then. The crumble sounds interesting but I don't know where you get gooseberries or even what they are. Please explain if you know about these. Thanks!
BANOFFEE PIE (Irish)
12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375 ml of double cream
1/2 teaspoon powdered instant coffee
1 dessert spoon caster sugar
a little freshly ground coffee
Preheat the oven to gas mark 5 (400F).
Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the condensed milk. Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry* (see CAUTION).
Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling (or use dulce de leche)
Method: Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lengthwise and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.
*CAUTION: It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings. Serves 8-10. (cooks.com)
IRISH POTATO CUSTARD PIE
1 med.-sized potato
2 tbsp. butter
1/2 c. milk
3/4 c. sugar
2 egg yolks, beaten
2 egg whites, stiffly beaten
Peel the potato, cut into small cubes and cook until done. Take the potato out of the water it was cooked in and mash fine. Add the butter and sugar and stir to a creamy consistency. Let the mixture cool. Then add the beaten egg yolks and milk. Mix together well. Then fold in the stiffly beaten egg whites. Pour into pie pan lined with pastry and bake in a hot oven (400 degrees) about 25 minutes. (cooks.com)
This dish is an easily prepared and economical dessert, especially at the time of year when gooseberries are plentiful. The basic method can be used for other fillings, such as rhubarb, apple or apple and blackberry.
8oz/ 250g/ 2 cups self-raising flour
4oz/ 125g/ 1/2 cup soft brown sugar
4oz/ 125g/ 1/2 cup butter
2lb/ 1kg/ 10 cups gooseberries
6oz/ 200g/ 1 cup caster sugar
Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, pressing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at gas mark 4/ 180°C/ 350°F. Serve hot with cream.
From the Appletree Press title: A Little Irish Cookbook.