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1
Dublin Gur Cake
Turn stale bread or plain cake scraps into a dark, spiced filling and bake it between sheets of pastry. Cut small squares because the center is dense and sticky. You may also see a related slice called Chester cake in Cork.
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Fifteens
Crush digestive biscuits, a lightly sweet wheat cookie, and mix them with marshmallows, candied cherries, and condensed milk. Roll the mixture in coconut and chill it before slicing. Remember fifteen each of the biscuits, marshmallows, and cherries, which is how this Northern Irish traybake gets its name.
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Carrageen Moss Pudding
Simmer food-grade dried carrageen moss in milk, then strain it before chilling. At Ballymaloe, beaten egg white makes a light top layer. Use pasteurized whites if they’ll remain uncooked, and serve the dessert cold with softly whipped cream or a sharp fruit compote.
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Irish Apple Tart
Enclose sliced cooking apples in shortcrust pastry and bake until the filling softens. Bramleys give the tart its tang, and the pastry keeps it easy to slice. Add warm custard at the table if you want a softer finish against the crust.
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Barmbrack
Bake a fruit loaf for Halloween and cut it into slices to butter at the table. A version made with tea-soaked dried fruit keeps the crumb moist. The old custom of hiding a ring in the loaf turned a slice into a bit of fortune-telling.
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Irish Porter Cake
Use porter or stout to add a malty note to a cake packed with raisins, golden raisins, and candied citrus peel. Serve it in slim slices with tea. This is a good choice when you want a firm fruit cake you can make ahead and cut without frosting it.
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Kerry Apple Cake
Rub butter into the dry ingredients, then stir in diced cooking apples and bake the soft mixture in a tin. Darina Allen’s Kerry version uses cloves and a brown sugar finish while the cake is still hot. Make it when you want a slice of cake with fruit all the way through.
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Ballycastle Yellowman
Break the golden honeycomb into small pieces for a crisp sweet at the end of a meal. Ballycastle’s Ould Lammas Fair is the place to look for it alongside dulse, a chewy seaweed sold there as a separate snack.
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Armagh Potato Apple Bread
Wrap tart apples in dough made from mashed potato, then cook it on a griddle. It’s a good use for leftover mash if you want something closer to a warm pastry than a slice of bread. Try it with a little butter and sugar.
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Sherry Trifle
Layer sherry-moistened cake, fruit, and custard in a glass bowl, then top it with lightly whipped cream. Make the bottom layers ahead so the custard has time to settle. Serve it in a big bowl at Christmas or layer it straight into glasses for individual portions.
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Ballymaloe Rhubarb and Custard Tart
Put tangy pieces of rhubarb against soft custard in a pastry shell. The contrast is enough to make this a spring dessert with no extra sauce. Use the Ballymaloe version as a starting point if you like rhubarb-custard flavors but want a tart you can slice.
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Ballymaloe Apple Snow
Fold whipped egg whites into cooled apple purée for a chilled mousse with a tart finish. Serve it with cold cream and crisp shortbread so you have something to bite into between spoonfuls. Use pasteurized egg whites because they stay uncooked.
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Apple Meringue Pudding
Cook apples until soft and pile meringue over them so the top browns while the fruit stays spoonable. This dessert gives you the apple filling and a crisp top without rolling pastry. It works warm or cold with cream.
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Bread and Butter Pudding
Layer buttered bread and dried fruit in a dish, then let the slices soak up an egg custard before baking. The top pieces brown while the lower ones stay soft. This is an easy dessert when yesterday’s loaf still has enough slices to layer.
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Chocolate Biscuit Cake
Fold broken biscuits into a chocolate mixture and let the cake firm up in the refrigerator. The pale biscuit pieces stay visible when you cut it. Make it ahead when you need something that slices neatly and the oven is busy.
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Baked Rice Pudding With Spiced Prunes
Bake rice slowly in milk, cream, and vanilla, then fold through a little softly whipped cream before serving. Mark Moriarty adds spiced prunes, which give the mild pudding something dark and fruity to play against. The oven does most of the work, so you can turn your attention to the rest of dinner.
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Irish Coffee Meringue Gâteau
Pair coffee meringue with softly whipped whiskey cream. The Irish coffee flavors turn up in separate layers, so you can taste the bitterness of the coffee against the sweet cream. Give the assembled gâteau time to sit so the cream softens the meringue enough to slice.
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Dingle Sea Salt Ice Cream
Try a plain scoop first so you can taste how the salt changes the sweetness. Murphy’s makes the Dingle flavor with salt from local seawater. Serve a scoop beside a warm apple dessert if you want the salty note to stand out a little more.
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Guinness Chocolate Cake
Add stout to a cocoa batter and finish the cooled cake with cream cheese frosting. The dark crumb and white top are an easy way to get the look of a pint on a cake stand. This is the choice for a rich chocolate slice rather than a dried-fruit porter cake.
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Mauds Poor Bear’s Delight
Try Northern Irish vanilla ice cream with pieces of honeycomb folded through it. Mauds calls its signature flavor Poor Bear’s Delight. It’s a cold alternative if you like the candy crunch of Yellowman, and you can serve it with a warm fruit dessert.
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Baileys Irish Cream Cheesecake
Beat Irish cream into soft cheese and fold through whipped cream and grated chocolate. Chill it on a crushed-biscuit base. The cookies firm up underneath the soft topping, which makes the cheesecake easy to slice after it’s had time to set.
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