Irish Pudding Cake Food

INDIVIDUAL IRISH PUDDING CAKE

Steps:

• Combine fruits and whiskey in a large bowl, cover tightly with plastic wrap and stand at room temp overnight.
• Preheat oven to 120°C Line 6-8 ramekins with baking paper twice, making sure that the paper sticks 4cm above the sides. Tip:overlap the paper slightly and use sticky tape on the outer side to secure it.
• Combine extra whiskey and 1/2 cup of the sugar in a small saucepan. Stir over a medium-high heat until sugar dissolves; bring to the boil, cool syrup for 20 minutes.
• Beat butter and remaining sugar in a small bowl with electric mixer until just combined (don't over beat it) Add eggs, one at a time, beating until combined between additions. Add butter mixture to the fruit that has stood overnight; stir in hazelnut meal, sifted dry ingredients and 1/2 cup of the cooled syrup.
• Divide into the prepared ramekins, spread the tops out smoothly. Bake for about 1 - 1 1/2 hours until the pudding pulls away from the edges a little and springs back when lightly touched in the center. Brush puddings with remaining reheated syrup cover each with fool and cool to room temp in the ramekins. Turn out the puddings and wrap them in calico to persevere them. Serve warm or cold; store in the fridge for up to a month.
• Enjoy!

26 IRISH DESSERTS (+SHAMROCK SHAKES)

Steps:

• Blend the coloring, mint extract, and ice cream.
• Use the chocolate syrup to drizzle around inside of tall glasses.
• Top with whipped topping and sugar.

IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

IRISH CREAM POKE CAKE

Steps:

• Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
• Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
• Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
• Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
• About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.

IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325°F (165°C).
• Grease and flour a 10 inch Bundt pan.
• Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix.
• Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
• Beat for 5 minutes at high speed.
• Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool for 10 minutes in the pan, then invert onto the serving dish.
• Prick top and sides of cake.
• Spoon glaze over top and brush onto sides of cake.
• Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
• Bring to a boil and continue boiling for 5 minutes, stirring constantly.
• Remove from heat and stir in 1/4 cup Irish cream.

IRISH CREAM CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE

Steps:

• Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
• In saucepan, bring water, dates and baking soda to boil; let cool.
• In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
• Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
• While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
• Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
• To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
• Canadian Living Magazine: March 2007.