Irish Desserts

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
Pie pastry

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)




Gooseberry Crumble


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.

Happy St. Patrick's Day

It is St. Patrick's Day again -- already! Well, the corned beef is in the crock pot and the pseudo Irish Soda Bread is in the oven so I guess I'm ready. We used the same corned beef recipe that I posted last year on St. Patrick's Day because we all loved it. When I get home, I'll put the vegetables on to cook and the corned beef into the oven with the glaze and I should be done. I still haven't found any type of Irish dessert that would be appropriate or fairly quick. Most of the desserts that I found on the Internet involved alcohol so I just thought I would skip them. Maybe next year I'll make shortbread. I don't know if that is Irish but I really like shortbread and it would be yummy dipped in chocolate. If you have any other ideas for an Irish dessert that doesn't involve alcohol, please email me or send it to me in a comment.

Last year, we weren't crazy about the Irish Soda Bread recipe that I used. Actually, I should rephrase that. Last year, I wasn't crazy about the Irish Soda Bread recipe that I used. The boys did like it. I am trying a different recipe this year which I will post for you. It is another easy recipe. I would have made it later tonight but the recipe says it is much better if it you wrap it in foil and let it sit for several hours or overnight. I was not in the mood to start baking bread last night so that wasn't going to work for me. While I was googling for Irish Soda Bread recipes, I came up on a post at http://www.msn.com/ discussing whether Irish Soda Bread is really Irish or an American creation. One thing they stated emphatically was that butter should not be put into the bread but slathered on it. Oh well, there is butter in this recipe. It is probably just like pizza and chop suey in that it was created here in the U.S. and now we all believe these are foreign foods. It doesn't really matter to me whether or not they eat Soda Bread in Ireland. I just wanted to make a nice St. Patrick's Day Dinner.

This recipe is called Irresistible Irish Soda Bread and the recipe is from http://www.allrecipes.com/. It looks good in the oven. It was very easy to make. I realize that the raisins are left out of the recipe but the original author did that, not me. I don't like raisins in my bread and neither does D so I didn't add any. You can add them or not as you choose.

IRRESISTIBLE IRISH SODA BREAD

INGREDIENTS:

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted


DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).

Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Happy St. Patrick's Day!

The Creative Cook