Irish Christmas Plum Pudding

Irish Christmas Pudding

Plum pudding has been traditional in most Irish homes and is generally served later in the day on Christmas day together with a custard and the indespensibe cup of tea! And of course a sprig of holly on top.

In Ireland, it is often prepared monts in advance of Chrismas Day and it would not be unusual to start preparations as early as Spring. Generous amounts of alcohol are often poured over the concoction, usually brandy and on the day itself, you can even set it alight!

You will need:

3 oz self raising flour

6 oz Sugar

6 oz butter

3 Eggs

1/2 tsp Cinnamon

1/2 tsp nutmeg

1 tsp Mixed Spice

Pinch of Salt

8 oz sultanas

8 oz cherries

4 oz mixed peel

1/2 pint Guinness or 1/2 cup whiskey

8 oz Ground Almonds





DAY ONE:

Combine dry ingredients i.e. flour, salt, and spices (nutmeg, mixed & cinnamon)

Lightly beat the eggs

Cream butter and sugar then add eggs until mixed well

Fold in the mixed dry ingredients (as listed above)

Add the dried fruit and nuts (raisins, sultans, cherries, almonds and mixed peel) and mix well

Pour on the Guinness (or alcohol) and leave to stand overnight with a cover.

DAY TWO:

It can be steamed for or up to several hours, between five and twelve depending on your taste and the alcohol used. Guinness could use five hours. If you prefer whiskey, the sky’s the limit!

Stovetop Method

To steam on the stove, make a steam bath for the pudding by placing in a greased container and covering with foil or greaseproof paper. Secure with tinfoil and elastic band or string. Place the container in a larger saucepan and fill half way up with water. The pan will need to be topped up regularly with boiling water.

Oven Method

Simply place the covered secured contained in a steam bath at 300 degrees in the oven for the same cooking times. The “bath” will not require “topping up” with water nearly as much as on the stove top, if at all.

DAY THREE

Finally, everyone gets to enjoy this age old recipe! To re-heat, the microwave is always an option. But to remain true to tradition, the old fashioned steaming methods will also work. So keep your steam baths out and put them on for about two hours. outlined above for about 2 hours and serve with custard, cream or ice cream. Of course that comes with a spig of holly on top!

Traditionally, this dish is served a few hours after dinner since it’s quite filling!

The very brave have been known to pour some alcohol on top and set it on fire. Good Luck!

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Irish Cheese Tart Recipe

Short Crust Pastry

3/4 cup of flour

Pinch of salt

3 oz Kerrygold butter, cut into small cubes

3 tablespoons cold water

Preheat the oven to 400 degrees F

To make the pastry, sift the flour and salt then rub in the butter until

the mixture resembles bread crumbs.

Add the water and form into a ball. Roll out the pastry until large enough

to line an 8 inch pan.

Place a piece of foil over the pastry to cover the base and sides.

Bake for 10 minutes, then remove the foil and bake for a further 5 minutes.

Remove from the oven to cool.

Cheese Tart Filling

1/2 oz Kerrygold butter

1 small onion

1 clove garlic, crushed or finely chopped

3 slices back bacon, and cut into strips

8 button mushrooms, wiped and cut into thick slices

6 cherry tomatoes, halved

6oz Dubliner cheese, grated

1 cup skimmed milk

3 medium size eggs, beaten

1oz pack fresh Mediterranean herbs, finely chopped

1 teaspoon whole grain mustard

Salt and freshly ground black pepper

Reduce the oven temperature to 375 degrees F.

Melt the butter and cook the onions until softened but not browned.

Add the garlic, bacon and mushrooms, then cook for a further 5 minutes.

Spoon the mixture into the pastry base, adding the tomato halves and

sprinkle over the Dubliner cheese.

In a jug mix together the milk, eggs, herbs, mustard and seasoning and pour

over the filling.

Bake for approximately 30 minutes until the filling is just firm to touch,

then serve with a salad.

Serves 4-6

Find this and other great recipes at Food Ireland

Guinness BBQ Sauce

Guinness BBQ Sauce

This BBQ sauce has the wonderful flavor of Guinness Draught. No BBQ is complete without this family favorite! 

Ingredients

• 2 tbsp butter
• 2 onions, minced
• 5 garlic cloves, minced
• ½ cup molasses
• 1 cup Guinness beer
• ½ cup white vinegar
• 1½ cup brown sugar
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne
• 1 cup (8oz can)tomato paste

Instructions

1. Melt the butter in a saucepan. Add the onion, and garlic to the saucepan and saute until they are tender and beginning to caramelize, about 8 minutes.
2. Add the molasses, beer, brown sugar, vinegar, salt, pepper and cayenne Bring to a boil. Let it cook with a low rolling boil for about 10 minutes. Stir occasionally so that nothing sticks to the bottom of the saucepan.
3. Stir in the tomato paste and lower the heat. Let the sauce simmer for 30 minutes, stirring every few minutes.
4. Remove from the heat and let the sauce cool to room temperature.
5. Puree in a blender until smooth.

Irish Scones Recipe

Irish Scones

Makes 6 Scones

1 cup white flour 
1/2 teaspoon baking powder 
1/4 pound butter, softened 
2 ounces sugar 
1 egg, slightly beaten 
2 ounces milk 
Sultanas (white raisins) optional 
Walnut halves (optional) 

Mix flour and baking powder. Add butter, blending 
until mixture is butter-colored. Add sugar and continue 
to mix well. Add half the beaten egg and all the milk. 
Add raisins or some nuts, if desired, mixing well to 
make a sticky dough. Turn dough onto floured board and 
knead at least 5 minutes or longer. Cut dough into 
rounds and place on greased baking sheet or hot frying 
pan. Brush tops of scones with remainder of beaten egg. 
Place walnut halves on top, if desired. Bake at 350 to 
375 degrees for 15 to 20 minutes, or until brown. If 
preparing over an open fire, heat frying pan till very 
hot. Place scones in pan and cook 7 to 8 minutes. Turn 
and cook 7 to 8 minutes more.