Everyone knows about Irish soda bread, but what other types of desserts are traditionally made in Ireland? From fruit crumbles to liquor-laden cakes, Irish desserts feature ingredients that are locally available, such as gooseberries, whiskey or beer. Many candies, cakes, pies and creamy dishes originate on the Emerald Isle.
Chocolate Irish Tipsy Cake
Like your holiday rum cake, Chocolate Irish tipsy cake is a basic pudding-cake dessert incorporating ¾-cup of Irish whiskey or bourbon. This dessert is baked in a tube or bundt cake pan. When the cake comes out of the oven, let it cool for 10 minutes and invert with a plate, then turn it topside up onto a large sheet of heavy duty aluminum foil. Use a wooden skewer to poke holes in the cake’s top and drizzle with a buttery sugar syrup with ¼-cup of Irish whiskey or bourbon added. The cake should be wrapped in the foil and allowed to sit until cooled before serving. Chocolate Irish tipsy cake may be kept in the refrigerator for several weeks and in the freezer for six months. Top with fresh whipped cream to serve.
Gooseberries, indigenous to Europe and Asia, are a summer fruit that may be green, red or deep purple. To make a Gooseberry crumble, the cleaned fruit is placed in an oven-safe dish and topped with a crumbled mixture of butter, flour and brown sugar, then baked. Rhubarb, blackberries or apples can be used in place of the gooseberries.
Donegal Oatmeal Cream
A large number of traditional Irish desserts are made with alcohol which makes it hard for the person who does not like the taste of liquor. One option is Donegal Oatmeal Cream which is made with one of Ireland’s major crops – oats. Using whole grain cracked oats, as opposed to common rolled oats, the sweetness of the oatmeal-based cream in combination with fresh whipped cream and tart fruit is the perfect marrying of flavors to end your meal. This recipe must be started the night before you wish to serve because the oatmeal must be mixed with scalded milk and salt and soaked overnight to be reheated in the morning and cooled. Orange juice, whipped cream, lemon rind, egg, sugar, water and gelatin round out the cream ingredients which are spooned into a glass, topped with three or four spoonfuls of fruit sauce. Add one more dollop of fresh whipped cream and enjoy.
Guinness Black and White Chocolate Mousse
The strong, dark beer taste of Guinness Stout is a perfect complement to chocolate in this creamy dessert. Fresh whipped cream and whipped egg whites are folded into the chocolate, buttery mixture then placed in a small parfait or wine glass – about 1/3 full. A white chocolate mousse is prepared the same way without the egg whites and spooned into the glass in equal amount to the dark chocolate. Top with a dollop of whipped cream.
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