Individual Irish Pudding Cake Recipes

INDIVIDUAL IRISH PUDDING CAKE

Individual Irish Pudding Cake image

If your having trouble choosing to make a Christmas cake or a pudding, then this one is the best of both worlds. If you serve it cold it's like cake. If you serve it warm it's like pudding. Because they are individual, you each person can pick how they want it! You can store it for up to a month before eating and it doesn't need aging or resting like some other recipes do so you can make it a day ahead. I love this and so does my family.

Provided by mattjasonfaulkner

Categories Dessert

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

250 g pitted dates, coarsely chopped
200 g dried pitted prunes, coarsely chopped
225 g raisins, coarsely chopped
150 g dried cranberries
125 g sultanas
200 g grated apples (approx 2 med apples)
1 cup Irish whiskey (you can use brandy or rum)
1/2 cup Irish whiskey, extra
1 1/4 cups brown sugar, packed firmly
185 g butter, softened
3 eggs
1/2 cup hazelnut meal
1 1/2 cups plain flour
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon bicarbonate of soda

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!

Nutrition Facts : Calories 1079.3, Fat 28.5, SaturatedFat 16.8, Cholesterol 171.6, Sodium 346.4, Carbohydrate 173.6, Fiber 9.4, Sugar 124.4, Protein 10.5

BOOZY IRISH WHISKEY CAKE

Boozy Irish Whiskey Cake image

Caution: this Irish whiskey cake will get you tipsy. Adults only!

Provided by Deepseer

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
1 (18.5 ounce) package yellow cake mix
2 (3.9 ounce) packages instant vanilla pudding mix
1 cup chopped walnuts, divided
1 cup Irish whiskey, divided
½ cup milk
½ cup vegetable oil
4 large eggs
½ cup butter
1 cup brown sugar
1 teaspoon water

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

Nutrition Facts : Calories 614.5 calories, Carbohydrate 71.2 g, Cholesterol 84 mg, Fat 30.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 639.8 mg, Sugar 51.4 g

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