Irish Donegal Oatmeal Cream Pudding Recipes

BAILEY'S DONEGAL OATMEAL CREAM RECIPE - (4.4/5)

Steps:

• 8 hours or the night before: Scald the milk (heat to just before boiling but do not let it boil) and remove from heat. Add the oatmeal, cardamom and pinch of salt: stir, cover, and soak the oatmeal for at least 8 hours or overnight in the milk. You may want to stir a few additional times while it's cooling to avoid any lumps. Refrigerate and wait. The next day Reheat the oatmeal and milk mixture just until it starts to boil, reduce heat and simmer while stirring for 3-4 minutes. Pour the mixture into a bowl, cool slightly then add the beaten egg, grated orange rind, Bailey's Irish Cream (or whiskey) and sugar. Mix well. Dissolve the gelatin in the orange juice and water. Add the gelatin juice mixture until well incorporated then carefully fold in the whipped cream. Pour into individual brandy snifters, parfait glasses or a glass or trifle bowl. Refrigerate until cold about 3-4 hours or until you are ready for dessert! Right before serving, layer with fruit sauce, a large dollop of whipped cream and a few berries of choice.

DONEGAL OATMEAL CREAM

Steps:

• The night before:.
• Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat.
• Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
• The next day:.
• Reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes, then remove from heat.
• Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste.
• Dissolve the gelatine in the orange juice and water.
• Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
• Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.).
• Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
• Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce.
• If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.

IRISH DONEGAL OATMEAL CREAM PUDDING

Steps:

• The night before: Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat. Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk. The next day, reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes: then remove from heat. Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve the gelatine in the orange juice and water. Add this to the mixture when it's cooled, and then carefully fold in the whipped cream. Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.) Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top. Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce. If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.

IRISH CREAM BREAD PUDDING WITH CARAMEL IRISH CREAM SAUCE

Steps:

• Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
• Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
• Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.
• Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Add 2 tbsp of butter and cook on medium high to high, stirring constantly, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Add more cream if caramel is too dark. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.

SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR

Steps:

• Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
• Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
• In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
• Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
• Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

OVERNIGHT IRISH OATMEAL

Steps:

• Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
• In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
• Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.

IRISH STOUT PUDDING WITH WHISKY CREAM

Steps:

• Mix the dried fruit and apple, then add the stout, orange and lemon zests and stir. Cover and leave overnight to soak. Butter a 1.25 litre/2 pint pudding basin, then spoon in 2 tbsp dark muscovado sugar. Turn the bowl at an angle, jiggling the sugar around as you go to coat the inside of the bowl.
• Mix the remaining dry ingredients in a large bowl. Grate the butter, then add to the bowl along with the eggs and fruit, and stir well. Spoon into the basin and level the top.
• Take a sheet of foil about 30cm long, cover with a same-size sheet of greaseproof paper and butter the paper. Fold a 3cm pleat in the
• Sit the pudding on a heatproof saucer in a saucepan, then pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally. Re-cover with fresh paper and foil and store in a cool place. To reheat, steam for 1 hr or microwave, without foil, for 10 mins on Medium.