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Irish Heart Attack
Very Rich Dessert
Serves six generously.
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I made this for St. Patrick's Day.
Great taste with mixture of textures. Bailey's can probably be reduced
in recipe as it is quite strong. Will make for a party in trifle dish
rather than individual servings. |
Quantity |
Ingredients |
Preparation Notes |
Oatmeal Nut Mixture |
Make Oatmeal Nut Mixture first.
- Preheat oven to 350 degrees.
- Combine oats, flour, 3/4 C brown sugar, instant
coffee, allspice and salt in a bowl.
- Cut butter into mixture.
- Mix in walnuts
- Rub mixture between fingers to form clumps and
sprinkle onto a baking sheet evenly.
- Bake until golden brown and crisp, stirring
occasionally for about 35 minutes.
- Cool completely.
- Place in airtight container.
Make Custard
- Combine 3/4 C Cream, 6 T of Baileys, sugar, yolks
and nutmeg in a metal bowl or double boiler pan.
- Place over simmering water, not touching bowl or
pan to water.
- Beat until custard thickens and thermometer
registers 160 degrees - about 8 minutes
- Remove from heat and beat until cool, about 8
minutes.
- Mix in remaining Baileys.
- Beat remaining cream to form peaks.
- Fold cream into custard
- Chill 4 hours or overnight.
Assemble
- Layer pudding, currants and crunch into goblets or
sherbets and serve.
- May be assembled and chilled an hour before serving.
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1 C |
Old Fashioned
Oats |
3/4 C |
Flour |
1/2 C |
Light Brown
Sugar |
2 tsp |
Instant Coffee
Crystals |
1/4 tsp |
Ground Allspice |
1/4 tsp |
Salt |
1/2 C |
unsalted butter
- cut in 1/2" pieces |
3/4 C |
Chopped Walnuts |
Custard |
1 1/4 C |
Chilled
Whipping Cream |
12 T |
Baileys Irish
Cream |
3/4 C |
Light Brown
Sugar |
6 |
Egg Yolks |
1/4 tsp |
Nutmeg |
1 C |
Dried Golden
Currants |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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