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

IRISH PUDDING CAKE

Irish Pudding Cake image

Categories Cakes Side Dish Side Dish Side Dish

Number Of Ingredients 0

Ingredients

Steps:

Combine fruit and 1 cup of the whiskey in large bowl, cover tightly with plastic wrap; stand at room temperature overnight.Preheat oven to 120/100 fan-forced.Line deep 20 cm round cake pan with two thicknesses baking paper, extending paper 5cm above side.Combine remaining whiskey and 1/2 cup of the sugar in small saucepan.Stir over heat until sugar dissolves; bring to a boil; cool syrup 20 minutes.Meanwhile, beat butter and remaining sugar in small bowl with electric mixer until just combined (do not overbeat).Add eggs, one at a time, beating until combined between additions.Add butter mixture to fruit mixture; stir in hazelnut meal, sifted dry ingredients and ½ cup of the cooled syrup.Spread mixture into pan.Bake about 3 hours.Brush cake with reheated remaining syrup, cover with foil; cool in pan.

IRISH CREAM BUNDT CAKE

Irish Cream Bundt Cake image

Make and share this Irish Cream Bundt Cake recipe from Food.com.

Provided by RecipeNut

Categories Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chopped pecans
1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup irish cream
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup irish cream

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.

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