Irish Mist Pudding Recipes

TRADITIONAL IRISH BREAD AND BUTTER PUDDING RECIPE

Steps:

• 1. Whisk together the eggs, sugar, cinnamon and milk in a large bowl. Set aside.
• 2. Meanwhile, spread the slices of bread with almost all of the butter, and grease the dish with the rest. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices.
• 3. Pour the custard over the bread soaking every slice. Set it aside to absorb for 15 minutes.
• 4. Bake the pudding at 350oF (180oC) for about 1 hour or until the pudding has risen and is golden in color. Serve immediately. Top with freshly whipped cream and enjoy!

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.