Irish Donegal Oatmeal Cream Pudding Recipes

Steps:

• 8 hours or the night before: Scald the milk (heat to just before boiling but do not let it boil) and remove from heat. Add the oatmeal, cardamom and pinch of salt: stir, cover, and soak the oatmeal for at least 8 hours or overnight in the milk. You may want to stir a few additional times while it's cooling to avoid any lumps. Refrigerate and wait. The next day Reheat the oatmeal and milk mixture just until it starts to boil, reduce heat and simmer while stirring for 3-4 minutes. Pour the mixture into a bowl, cool slightly then add the beaten egg, grated orange rind, Bailey's Irish Cream (or whiskey) and sugar. Mix well. Dissolve the gelatin in the orange juice and water. Add the gelatin juice mixture until well incorporated then carefully fold in the whipped cream. Pour into individual brandy snifters, parfait glasses or a glass or trifle bowl. Refrigerate until cold about 3-4 hours or until you are ready for dessert! Right before serving, layer with fruit sauce, a large dollop of whipped cream and a few berries of choice.

Steps:

• 1. In medium sized mixing bowl, combine the pudding mix with the milk and Bailey's Irish Cream. Using a wire whisk, beat the pudding mix for 2 minutes. Stir in two tablespoons of whipped topping and beat until well incorporated. Pudding will be soft set in about 5 minutes. Garnish with additional whipped topping if desired.

Steps:

• The night before:.
• Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat.
• Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
• The next day:.
• Reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes, then remove from heat.
• Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste.
• Dissolve the gelatine in the orange juice and water.
• Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
• Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.).
• Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
• Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce.
• If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.

Steps:

• Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
• Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
• In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
• Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
• Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.