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A selection of dessert recipes from An Irish Country Kitchen by Mary Kinsella, published by Appletree Press. A further selection will be available very shortly...
DESSERTS
SHERRY TRIFLE
Sherry trifle is frequently served in Ireland probably because it can be made a day or two in advance. Traditionally it was made like an egg custard, not with custard powder.The traditional trifle recipe is superior to any modern version.
Serves: 8
Preparation time: 25 minutes
Cooking times: 12–15 minutes
Oven Position: top
Oven temperature: gas 6, 200°C, 400°F
Ingredients: four-egg sponge roll
2–3 tablespoons heated jam
1 cup good quality sherry
1 pint egg custard 500ml 21/2 cups
1/4 pint cream 150ml 1/2 cup
a long strip of angelica
4–5 cherries
Method:: Make sponge and bake for 12 to 15 minutes. Fill with jam (raspberry, strawberry, blackberry, blackcurrant) and roll up. Slice jam roll and arrange neatly in a deep dish. Pour sherry over the slices. Make custard (see under sauces), pour over the roll slices, and let stand for an hour. Form leaves of angelica by cutting out diamond shapes from the strip. Decorate trifle with roses of cream, leaves of angelica and cherries.
LOG OF ALMOND
This is based, like a sherry trifle, on a sponge roll with sherry but is filled with ice cream rather than with jam. The ice cream is flavoured with sherry and juice from the tinned fruit. A delicious dessert with a high calorie content.
Serves: 8
Preparation time: 25 minutes
Cooking times: 12–15 minutes
Oven Position: top
Oven temperature: gas 6, 200°C, 400°F
Ingredients: 1/2 block ice cream 225g 2 cups
four-egg sponge roll
1lb can apricots 500g 3 cups
1/2 cup sherry 275ml 11/4 cups
1/2 pint whipped cream 275ml 11/4 cups
4oz flaked almonds 100g 2/3 cup
Method:: Soften ice cream. Make sponge as for Jam Sponge Roll and bake for 12 to 15 minutes. Roll up immediately; allow to cool and unroll. Moisten with juice from canned apricots and sherry. Spread sponge roll with ice-cream and re-roll. Coat the roll with a thin layer of cream taking care not to spread filling too close to the edges. Decorate with apricots and whole almonds. Pipe roses of cream around the log. Refrigerate until about to serve.
SWEET ALMOND PANCAKE
Traditionally Irish people make a big batter on Shrove Tuesday – Pancake Tuesday it was commonly called. Girls in secondary schools were usually allowed time off on this day to make the pancakes. Irish people tend to indulge themselves on Shrove Tuesday in preparation for the forty-day Lenten fast. Through the year pancakes are generally made for the afternoon tea (three o’clock) or high tea or supper at six o’clock.
Serves: 6–8
Preparation time: 25 minutes
Cooking times: 30 minutes
Ingredients: basic pancake batter
filling: 11/2oz blanched almonds 50g 1/4 cup
1oz caster sugar 25g 11/2 tbsp
3 lemons (grated rind and juice)
2 medium-sized apples
1/2oz arrowroot 15g 1 tbsp
Method:: Prepare batter and fry the pancakes. Keep warm. Grind the almonds through a nut mill, then add the sugar and blend together. Grate the lemon. Peel, core and dice the apples. Add lemon rind and almonds to the apple mixture. Cut lemon into two and remove juice, add arrowroot with a little lemon juice, put the remaining juice on to heat; add arrowroot, bring to the boil and simmer for two or three minutes. Pour a little of this sauce into the apple mixture and mix well together. Put remaining sauce into a sauceboat. Spread each pancake with sauce mixture and roll up. Serve hot, and sprinkle with icing sugar just before serving.
CHERRY CHOCOLATE
In Ireland cherries ripen in July. A very good way of serving them is with a sponge sandwich layer cake covered by a rich syrup or sauce like this one.
Serves: 8
Preparation time: 30 minutes
Cooking times: 12–15 minutes
Oven Position: top
Oven temperature: gas 6, 200°C, 400°F
Ingredients:
sponge: 4 eggs
4oz caster sugar 100g 1/2 cup
3oz plain flour 75g 3/4 cup
pinch of salt
1oz cocoa power 25g 1/4 cup
filling: 1lb cherries 500g 3 cups
2 oz caster sugar 50g 1/4 cup
1 teaspoon cornflour
1–2 tablespoons kirsch
10 fl oz cream 250ml 11/4 cups
caraque: 2oz plain chocolate 50g 2 squares
Method: for sponge: Sieve flour, salt and cocoa together. Prepare as for four-egg sponge and pour into two 7-inch cake tins.
Method: for filling: Stone the cherries and place them in a saucepan with the sugar. Cover and simmer until the juice runs freely. Mix cornflour with 1–2 tablespoons of water, stir into the cherries and continue stirring until boiling; cook for one minute, allow to cool, add the kirsch.
Method: for chocolate caraque: Melt chocolate in a bowl over a saucepan of hot water.Spread the melted chocolate thinly on a marble or formica top and scrape off in curls.
Method: for assembling gateaux: Fill and layer the cake together with the cherry syrup and some cream. Decorate the top of the gâteau with rosettes of cream and caraque.
STRAWBERRY BASKET
Strawberries are grown extensively in the southeast of Ireland. During the strawberry season there is a big festival held and each year a “Strawberry Queen” is selected. One of the local favourites is strawberry sponge with cream, of which this is a variant.
Serves: 8
Preparation time: 20 minutes
Cooking times: 12–15 minutes
Oven Position: top
Oven temperature: gas 6, 200°C, 400°F
Ingredients: four-egg sponge roll
1lb fresh strawberries 500g 2 cups
1/2 pint cream 275ml 11/4 cups
long strips of angelica
Method:: Prepare sponge roll, bake for 12 to 15 minutes and allow to cool. Remove stems from strawberries, mash half of them and mix with a little cream. Open out the sponge roll, spread this filling over the opened sponge, taking care not to spread filling too close to the edges; then re-roll. Cut the roll into 1-inch slices and lay flat on a serving dish. Put a spoonful of cream on each slice of roll and arrange remaining strawberries on top. Make the handle of basket with the long strips of angelica.
CHOCOLATE PEARS
The pears grown in most country gardens really mature in November and December, and are bottled or wrapped in paper and stored in hay. They are lovely and juicy just around Christmastime, and delicious with chocolate.
Serves: 4
Preparation time: 15 minutes
Cooking times: 25–30 minutes
Oven Position: centre
Oven temperature: gas 5, 190°C, 375°F
Ingredients: 4 pears
2oz cake crumbs 50g 1 cup
2–3 tablespoons sherry
8oz cooking chocolate 225g 8 squares
a knob of butter
1 tablespoon milk
Method:: Leave on stem of pears but wash and core them; skins may be removed. Bind cake crumbs with sherry. Fill centre of each pear with cake crumbs. Put on baking sheet and bake for 25 to 30 minutes. Melt chocolate in a bowl over a saucepan of hot water; add the butter and milk, beat well together. Remove pears from the oven and allow them to cool. Coat with chocolate sauce.
SPONGE CHEESECAKE
Most Irish cheesecakes are made with a biscuit base – a bit heavy in texture for some tastes. A sponge base is a light and sweet complement to the cheese. This is an ideal dinner dessert that can be fixed a day or two in advance.
Serves: 6–8
Preparation time: 30 minutes
Cooking times: 12–15 minutes
Oven Position: top
Oven temperature: gas 6, 200°C, 400°F
Ingredients: four-egg sponge filling
1/2oz gelatine 15g 1 tablespoon
3 tablespoons tepid water
12oz cottage cheese 340g 11/2 cups
2 egg yolks
2 lemons (grated rind and juice)
1/2 pint cream 250ml 11/4 cups
5oz caster sugar 150g 1/2 cup
4oz cherries 100g 2/3 cup
1/4 pint whipped cream 150ml 1/2 cup
Method:: Make sponge; divide sponge mixture evenly between two 8-inch cake tins. Cool on a wire tray. Put the gelatine and tepid water into a cup; stir until dissolved for 1 to 2 minutes; leave aside. Sieve cheese. Put egg yolks, lemon rind, cream, sugar and sieved cheese into a bowl.Make up to a half pint (11/4 cups) of liquid with lemon juice and water. Pour the liquid into the cheese mix, add dissolved gelatine, beating it in with a fork. Line the bottom of an 8-inch removable base tin arranging the top side of one sponge down towards the base, pour the cheese mix over. Spread the cherries on top, reserving a few for decoration. Place the other sponge on top. Refrigerate or freeze for a few hours. Turn out of the tin onto a serving plate. Decorate with whipped cream and cherries.
ORCHARD PRIDE
Autumn in Ireland is associated with the harvesting of grain and with trees laden with fruit. Many people have apple, pear, plumb and damson trees in their orchards. Orchard Pride is based on fresh fruits.
Serves: 6–8
Preparation time: 25 minutes
Cooking times: 20 minutes
Ingredients: 1/2 pint cold water 250ml 11/4 cups
grated rind and juice of 1 lemon (reserve empty shells)
4oz granulated sugar 100g 1/2 cup
4oz black grapes 100g 1 cup
4oz green grapes 100g 1 cup
2 bananas
1 red apple
2 pears
1 orange
8–10 queen cakes
honey
3/4 pint milk 500ml 2 cups
1oz custard powder 25g 1/4 cup
1oz caster sugar 25g 2 tablespoons
Method:: Put water, lemon shells and sugar into a saucepan, bring to the boil over a gentle heat. Remove lemon skins. Cut grapes in half and seed, slice the bananas and toss in lemon juice.Peel, core and slice apple and pears, toss in lemon juice. Peel and cut orange into cubes, removing seeds. Arrange fruit with grated lemon rind in a serving dish two inches in depth, pour syrup over.Cut queen cakes in two horizontally, spread with honey and sandwich together. Arrange around the edge of fruit dish. Make custard sauce, basic Method:, and pour over the queen cakes.
Queen cakes: Use half the basic cake mix. Put mixture into well-greased tins, and bake for 20 minutes in the top of oven. Cool on wire tray.
Previous Dessert Recipes from An Irish Country Kitchen:
Part 1 | Part 2 | Part 4 follows very soon
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