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Desserts
CREAM PUDDING WITH FRESH AUTUMN BLISS RASPBERRIES
The beauty of this dessert is that it is smooth, silky and rich.
For the sweeter tooth try drizzling over a little honey to serve. It’s ideal for a dinner party as you can make the cream puddings the day before and keep them in the fridge until needed. Wet the serving plates with a trickle of cold water so you can slide the cream puddings into position, then wipe the excess water off with kitchen paper.
DUNBRODY KISS
This is our signature dessert at Dunbrody and really isn’t that difficult to make.
It is an intensely chocolaty experience and never fails to impress. There is no doubt in my mind that there is something about chocolate that is addictive. It contains several stimulants, including caffeine and pleasure-inducing endorphins – no wonder it tastes so good!
BREAD AND BUTTER PUDDING
This is a pudding that can be made in so many different ways.
I personally prefer this classic soft set with its wonderful buttery top. It is also fabulous made with day-old brioche or croissants instead of the traditional white sliced pan.
BAILEY’S CREAM POTS WITH SHORTBREAD BISCUITS
The Bailey’s cream pots literally take minutes to prepare.
Just be careful to whip your cream lightly, as the alcohol in the Bailey’s will slightly thicken it anyway. While the shortbread will keep well in an airtight container for up to one week and is just the thing with a cup of morning coffee.
RHUBARB JELLY WITH RHUBARB COMPOTE
These lovely translucent jellies not only look stunning but are really refreshing too.
They are excellent thirst-quenchers on hot summer days and the Champagne gives them a surprising punch.
POACHED PEARS WITH RICE PUDDING
Rice pudding brings back memories of childhood, although this dessert is a little more sophisticated than what I would have enjoyed then.
The pears improve with keeping, making this an excellent dessert for entertaining.
IRISH WHISKEY CHOCOLATE FONDANT
These chocolate fondants are very rich and very moreish.
Good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.
ORANGE SCENTED PASTRY CAGE WITH FRESH BERRIES AND GRAND MARINER CREAM
This recipe is more ‘Blue Peter’ than actual cooking but the results are bound to be a talking point with your guests for the rest of the evening - reveal nothing!
WEXFORD STRAWBERRY AND APPLE CRUMBLE
Replace the apples with rhubarb or blackberries if you’d prefer.
The crumble mixture works really well on top of any fruit and the dark muscovado gives it that classic crunchiness.
