Irishsteamedchocolatepudding Recipes

Steps:

• Fill the kettle and set it on to boil.
• Melt the chocolate and butter together; set aside.
• Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
• Beat the egg yolks, gradually adding the remaining sugar.
• Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
• Add the chocolate mix to the yolks, beating until blended.
• Then add the flour, beating on low speed until thoroughly mixed.
• Fold the mixture into the egg whites.
• When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
• If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
• You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
• Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
• Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
• The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
• Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
• You may serve it warm or let it "age" in an airtight container, which will richen the flavor.

Steps:

• Bring a med-sized pan half filled w/water to a boil & line the sides of a soufflé dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.
• In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.
• Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.
• Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for a little while till the mixture starts to set.
• Beat egg whites till stiff.
• Fold the cream into the egg yolk mixture. Add the alcohol & mix well.
• Fold in the egg whites & transfer to the soufflé dish lined w/greaseproof paper.
• Oil a bottle or jar (about 2-3 inches in diameter) & press into the centre of the pudding. Leave to set w/the bottle or jar in the pudding.
• When set, carefully remove the paper & the bottle or jar. Fill the hollow centre w/the whipped cream. Then press crushed walnuts onto the protruding sides of the soufflé. Refrigerate till ready to serve.

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.

Steps:

• PUDDING:.
• Preheat oven to 325 degrees F. Butter inside of baking dish. Combine dates, baking soda, and 2/3 cup boiling water in a medium size bowl. In a standing mixer fitted with paddle attachment, add dark brown sugar and 5 tablespoons of softened butter. Mix together on medium low (until just mixed) for about 1 minute. Add molasses and vanilla until just combined. Add the date mixture until just combined. In the buttered baking dish evenly distribute the mixture. Bake about 35 minutes. Insert a butter knife into center to check for doneness. Knife should come out clean.
• TO MAKE TOFFEE SAUCE:.
• Melt the butter in a medium sauce pan over medium heat. Whisk in light brown sugar. Cook until instant-read thermometer reaches 250 degrees. Slowly whisk in cream and salt and bring to simmer. Remove from heat and place in a glass bowl. Cover with plastic wrap.
• TO SERVE:.
• Let pudding cool. Cut the pudding into squares and add to individual serving plates. Pour the warm toffee sauce over each pudding (NOTE: Toffee Sauce can be microwaved for a few seconds to reheat, if desired).
• Serve with a teaspoon of Irish whiskey over the pudding and a scoop of vanilla bean ice cream. For a spectacular presentation, light pudding at the table. BE CAREFUL NOT TO SINGE THE GUEST.

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.