A magically delicious collection of St. Patrick’s Day Irish themed desserts…Enjoy!
Irish Cream Poke Cake
This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert.
- One 16.5-ounce box chocolate cake mix, plus required ingredients
- 3 tablespoons instant espresso powder
- One 14-ounce can sweetened condensed milk
- One 3.4-ounce box instant vanilla pudding mix
- 2 cups heavy cream
- 1/2 cup plus 2 tablespoons Irish cream liqueur
- 1/4 cup confectioners’ sugar, sifted
- 1/2 cup semisweet chocolate chips
- 1/2 cup chocolate covered espresso beans, coarsely chopped
- 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.
Just had to include this recipe from irishcentral.com in honor of our trip to Ireland:
Celtic Apple Crumb with Irish Whiskey Cream S
Casey Egan @IrishCentral March 20, 2017 11:15 AM
Celtic apple crumble with Irish whiskey cream sauce
With Kerrygold products reaching record sales in the US, we thought it was high time to explore some recipes using the beloved Irish butter and cheeses. Made from the milk of grass-fed, never hormone-induced, Irish cows, Kerrygold ultimately yields a product that has a rich, golden texture and smooth, creamy flavor. The Irish butter is so delicious and purely produced that it’s become trendy to put a dollop in your coffee, but we’re certain there are even better uses – like this decadent recipe for Celtic apple crumble with Irish whiskey cream sauce.
“Apples have always played an important part in Irish folklore, tradition and diet, so it’s no surprise to find apple desserts in great supply and variety. This apple crumble, sometimes called ‘apple crunch’ when the apples are first cooked to soften them, is flavored with a respectable dose of Irish whiskey and topped with a buttery oatmeal crumble. Serve it with vanilla ice cream, whipped cream, or Irish Whiskey Cream Sauce” said Margaret Johnson, Irish food expert and cookbook author.
Johnson uses Kerrygold Irish butter to make this crumble. The butter, churned from the milk of grass-fed cows that graze in Ireland’s lush pastures, has a creamy richness and a remarkably golden color from the beta-carotene in the grass. It is the preferred butter of many seasoned bakers.
- 1/3 cup water
- 2 tablespoons Irish whiskey
- 1/2 cup golden raisins
- 1 teaspoon vanilla extract
- 4-5 large Granny Smith apples, peeled, cored, and sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup all-purpose flour
- 1/2 cup (packed) light brown sugar
- 6 tablespoons Kerrygold Irish Salted Butter
- 1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand
Irish Whiskey Cream Sauce
- 1 cup heavy (whipping) cream
- 2 tablespoons honey
- 2 tablespoons Irish whiskey
To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
Preheat the oven to 375°F. Butter an 8- or 9-inch square glass baking dish. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.
Irish Whiskey Cream Sauce
In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.
Recipe by Margaret Johnson, Irish food expert and cookbook author; recipe adapted from her Puddings, Tarts, Crumbles, and Fools cookbook; recipe provided by the author.
For more delicious recipes, visit the Kerrygold USA website.
Here is another mouth-watering recipe from irishcentral.com
An Irish twist on a traditional apple pie…
Avoca’s Irish Apple Pie with Blackberries
Avoca Handweavers @avocahandweavers
Of all the sweet pie variations, we think the combination of Bramley apples and gorgeous seasonal blackberries with a hint of cinnamon is the best. (Note: Bramley apples are a British variety not commonly available in the US. Common substitutes are Mutsu/Crispin, Granny Smith, Gala. Caster sugar is known as Super-Fine in the US)
Pre-heat oven to 340ºF
- 8-10 large Bramley apples
- 12oz blackberries
- 8oz caster sugar (depending on the tartness of the apples)
- 2 tbsp cold water
For the pastry
- 1 lb butter
- 4 oz caster sugar
- 26 oz plain flour
- 2 medium eggs
For a coeliac pastry (Gluten Free)
- 24 oz rice flour
- 12 oz butter
- 3 oz caster sugar
- 2 egg yolks
- 2-4 tbsp chilled water
For the filling
Lightly grease a pie plate or loose-bottomed tart tin.
Peel and thickly slice the apples, then place in a heavy saucepan with cold water and sugar and cook gently on low for 5-8 minutes or until the apple is just starting to soften.
Transfer to a bowl and allow to cool slightly while you make the pastry.
For the pastry
Beat the butter and sugar together until very soft and pale in color, about 8-10 minutes.
Once the mixture is softened, tip in all the flour and very carefully mix until the butter and sugar have absorbed the flour.
Add the eggs and continue to mix for 2-3 minutes or until you have a very smooth dough. This is quite a sticky mix, so place a little extra flour on the work surface, remove the pastry from the mixer and gently roll it in the flour to make two balls, one slightly bigger than the other, that will be your base.
Cover in cling film and refrigerate for up to 1 hour, no longer or it will become very difficult to roll.
Remove the dough from the fridge and on a lightly floured surface roll out the pastry into 2 discs, line the tin with the larger one pressing it down firmly in to the edges, leaving some pastry overhanging (you can trim later).
Then fill with the fruit mixture adding the blackberries and some extra sugar with cinnamon if desired.
Next, brush the edges of the pastry with a little lightly beaten egg and then carefully lower the smaller of the two pastry discs on top of the fruit and gently press the two pastry discs together.
Trim the overhang, reserving the pastry trimmings. Crimp the edges with a fork or your fingers.
Brush the tart with some of the remaining egg wash and sprinkle an extra tablespoon of caster sugar on the top. If you are feeling artistic you can decorate with some simple leaves made from the pastry scraps.
Bake the tart in the pre-heated oven for 45-55 minutes or until the pastry is golden and the filling is bubbling. Remove from the oven and allow to cool for about 10-15 minutes before serving.
About Avoca Handweavers
Through its cafés, food markets and cookbooks, Avoca has led a revolution in Irish food, championing seasonal, locally-sourced ingredients and showcasing artisan food producers. It’s a passion born out of its roots in 1723 when Avoca first started weaving its world-famous throws & blankets – and nurtured still in its stores, homewares
Delicious Guinness Porter Cake
Credit: IrishCentral Staff @IrishCentral
Guinness porter cake is traditionally supposed to be baked for St. Patrick’s day but as the fall days grow shorter we can think of nothing more comforting than a slice of porter cake and a cup of tea… or a pint of stout!
Okay! So Guinness porter cake might be a traditional recipe associated with St. Patrick’s Day but quite frankly, it should be eaten more than once a year!
And don’t forget to keep a bottle of Guinness stout on hand for the cook!
- 1 lb cream flour
- 8 oz sultanas (white raisins)
- 1/2 teaspoon of bicarbonate of soda or bread soda
- 8 oz of sugar
- 8 oz Irish butter
- 3 eggs
- 4 oz mixed peel
- 1 lbs mixed dried fruit
- 1/2 tsp mixed spice (pumpkin pie spice mix)
- 1/2 tsp cinnamon
- 2 oz almonds
- 1/2 pint of stout
- Sieve the flour, bread soda & spices into a bowl.
- Beat butter and sugar together for 5 to 10 minutes to a cream.
- Add eggs one at a time and continue to beat.
- Finely chop almonds
- Fold in flour mixture, sultanas, mixed peel, almonds, and mixed fruit.
- Add stout. Mix well.
- Turn in to a greased and lined 8-inch tin
- Bake in the center of oven ( 300°f) for 120 minutes.
- Check cake at intervals after 90 minutes.
- Let cake cool a little in the tin then stand on a wire tray. Cover with a tea towel.
Here is an interesting variation on the Porter Cake. This one is traditionally baked for Halloween and has a fortune telling twist…
Traditional Irish Halloween Barmbrack
“This recipe makes a really beautiful moist loaf which is packed with flavor from the mixed spice and dried fruit, which sits overnight in cold tea and whiskey to soak up all the goodness. You can drop the whiskey if you wish but I think it adds another flavor kick…” – Donal.
Makes one 2lb loaf
- 10 oz plain flour
- 2 teaspoons of baking powder
- 13 oz packet of dried fruit mix
- 1 cup cold tea
- 1/5 cup of whiskey
- 4 1/2 oz light brown sugar
- 1 large egg
- 1/2 teaspoon of mixed spice (pumpkin pie spice mix)
- A ring to place inside (more on this below)
- Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
- Preheat the oven to 340-350˚F/ and grease a 2 lb loaf tin.
- Combine the flour, baking powder, sugar and mixed spice in a mixing bowl.
- Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid, you are looking for a wet dough.
- Then stir through the fruit mix until everything is thoroughly combined. Add in the ring (keep reading) and stir through.
- Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour.
- Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
- Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it.
OK…So what’s with the ring?
Barmbrack is a popular Irish fruit bread that’s usually consumed around Halloween. It is also widely known as Barnbrack, and Bairín Breac. The loaf could be quite large and would be used in a fortune telling game of which there are many variants.
Traditionally, a series of items were baked into the loaf. It was then evenly sliced and whichever item was received in your slice was a glimpse into your future. Some common items and their fortunes were: A ring for love and marriage, a twig for a year of dispute, a coin for good fortune, or a piece of cloth for bad luck.
The only item typically used today would be the ring, indicating marriage to the lucky recipient. Just be careful when you bite into a slice of barmbrack. You may gain a spouse but you may also lose a tooth!
Find some more St. Patrick’s Irish Desserts on our Straight from the Guinness Storehouse page.