Whip up this delicious recipe from Dublin restaurant The Woolen Mills in the comfort of your own home!
Although it’s always nicer to have the lovely people at The Woollen Mills Eating House serving up scrumptious dishes right to your table in the heart of Dublin city, creating this dessert at home is simple if you follow the recipe provided by Chef Ian Connolly, below.
Perhaps this can be a little taste to whet your appetite for the full flavor of Ireland…
- To make the pudding:
- 8.5fl oz cream
- 13.5fl oz full fat milk
- 3oz caster sugar
- 1 x vanilla pod (or 1 teaspoon vanilla essence)
- 2 medium eggs, whisked
- 4.5oz melted butter
- 3.5oz Sultanas, raisins or dried fruit
- One white loaf of bread (sliced pan with crusts removed)
- To make the Irish whiskey sauce:
- 5oz golden syrup
- 1.7oz caster sugar
- 2.5oz brown sugar
- 1oz butter
- 1/2 cup of cream
- 2 shots of Irish whiskey
Preheat the oven to 320F.
To make the pudding,
- heat the cream and milk in a heavy-based
pan over a low heat, then add the sugar, vanilla essence, eggs and melted
butter to the pan. Using a wooden spoon, mix well together and simmer until the
- Meanwhile, line a medium sized, deep baking tray with parchment paper. Slice
the bread into square shapes and dip each piece into the cream mix until soaked
- Layer the bread onto the baking tray, with a sprinkle of sultanas, raisins and
dried fruit in between each slice.
- When the bread is all used, pour the
remaining mixture all over the tray.
- Cover the baking tray with parchment paper
and place the baking tray in the oven.
- Bake for 1 hour, then remove the paper,
and cook for another 15 minutes until the top is golden.
To make the whiskey sauce:
- In a small pan, heat together the syrup, sugars and
butter until melted. When the sauce starts to bubble, turn down the heat to low
and whisk the cream into the hot mixture.
- Raise the heat again until the
mixture begins to bubble, then take off the heat and add whiskey to serve.