Individual Irish Pudding Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Steps:

• Combine fruits and whiskey in a large bowl, cover tightly with plastic wrap and stand at room temp overnight.
• Preheat oven to 120°C Line 6-8 ramekins with baking paper twice, making sure that the paper sticks 4cm above the sides. Tip:overlap the paper slightly and use sticky tape on the outer side to secure it.
• Combine extra whiskey and 1/2 cup of the sugar in a small saucepan. Stir over a medium-high heat until sugar dissolves; bring to the boil, cool syrup for 20 minutes.
• Beat butter and remaining sugar in a small bowl with electric mixer until just combined (don't over beat it) Add eggs, one at a time, beating until combined between additions. Add butter mixture to the fruit that has stood overnight; stir in hazelnut meal, sifted dry ingredients and 1/2 cup of the cooled syrup.
• Divide into the prepared ramekins, spread the tops out smoothly. Bake for about 1 - 1 1/2 hours until the pudding pulls away from the edges a little and springs back when lightly touched in the center. Brush puddings with remaining reheated syrup cover each with fool and cool to room temp in the ramekins. Turn out the puddings and wrap them in calico to persevere them. Serve warm or cold; store in the fridge for up to a month.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
• Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
• Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
• Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.