Irish Mist Pudding Recipes

Steps:

• Combine chocolate, Irish Mist and coffee in small saucepan. Cook gently over low heat until the chocolate melts. Add sugar and salt, stirring until sugar dissolves. Remove from heat and COOL.
• Beat egg yolks, add cooled chocolate mixture and stir over LOW heat until smooth.
• Whip cream until stiff. Reserve 1/4 cup for garnish. Fold the remaining cream into the chocolate mixture. Spoon into six Irish coffee glasses and chill. Garnish with remaining whipped cream and serve. Serves 6.
• Irish Heritage Cookbook.

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.

Steps:

• Soak the oatmeal in the water for 1 hour or so. Grind the meat and onion through the fine plate of a mincer, I used a 5mm plate, then add all the other ingredients and mix well. The sausage-meat will be on the stiff side. Stuff into large pigs' casings and boil/steam at 75°C - 80°C for 1 minute per mm of width of the sausage. The final internal temperature of the sausage should be 72°C Hold at this temperature for 2 minutes then cool in ice-cold water. To eat, slice crossways into 5 - 10mm chucks and fry until brown.