3 boozy pudding recipes from Rachel Allen's Coast

Rob Partis 

Photo credit: Maja Smend & Rob Partis

From the ruggedly beautiful west coast of Ireland, bestselling Irish chef Rachel Allen brings us her most personal cookbook to date: Coast. We've nabbed three of the book's best boozy pudding recipes for the perfect end to a dinner party

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Gin lemon and milk ice cream


Who knew combining gin with lemon and milk could be so good? This adult ice cream is divine enjoyed on its own, or with berries on the side.

Serves 4

Ingredients

1 egg, separated

250ml (95fl oz) milk

grated zest and juice of half a lemon

140g (4¾ oz) caster sugar

75ml (3fl oz) gin

Cones to serve

Method

In a bowl, whisk together the egg yolk with the milk, lemon zest and juice, sugar and gin. 

In a dry, clean bowl, whisk the egg white to a stiff peak and stir into the milk mixture, then use the whisk briefly to combine the two mixtures. 

Freeze in a sorbet, or in a bowl in the freezer, taking it out halfway through to give it a very good whisk to break up the ice crystals. 

Serve in a cone or bowl. 

 

Irish cream liqueur baked cheesecake

This recipe's about as retro as it gets. Baked, American-style, to give you a delicious coffee-flavoured custard - but with a generous splash of Irish cream liqueur to make this cheesecake a quintessential Irish dessert.

Serves 8

Ingredients

For the base:
 300g (11oz) dark chocolate digestive
biscuits
 50g (2oz) unsalted butter, melted
 2 tbsp double or regular cream

For the top:
 500g (1lb 2oz) full fat cream cheese
 150g (5oz) caster sugar
 4 eggs
 100ml (3½ fl oz) strong coffee
 100ml (3½ fl oz) Irish cream liqueur, such as Baileys or Coole Swan

Method

Preheat the oven to 170°C (325°F), Gas mark 3.

Put the base of a round 25.5cm (10in) spring-form cake tin upside down into the tin and secure the clasp.

Put the biscuit in the bowl of a food processor and whiz (or put in a plastic bag and bash with a rolling pin) until they reach the consistency of coarse breadcrumbs. 

Tip out into a bowl, add the melted butter and cream and stir to combine.

Press firmly into the bottom of the tin to create an even layer and flatten the top. Place on a baking tray, just in case any mixture leaks onto the floor of the oven while the cheesecake is cooking.

Put the cream cheese, sugar and eggs in a large bowl and whisk well to combine and get rid of any lumps in the cream cheese. Mix in the coffee and liqueur and pour into the tin on the tray.

Place the tray in the oven and cook for 35 minutes or until almost set. There should be a thick wobble when you give the cheesecake a little shake.

Turn off the oven but leave the cheesecake inside to sit for 30 minutes, then remove and leave to cool in the tin.

To remove the cheesecake from the tin, run a small sharp knife around the side of the cake, carefully unclip the tin and, with the help of a palette knife, slide the cheesecake off the base onto a serving plate (it should slide off easily because you have turned the base upside down).

Cut into slices and serve.


Grilled plums with whiskey and clotted cream


A super-fast recipe that transforms a few plums into a great dinner party dessert. Use softly whipped cream or vanilla ice cream if you can't get clotted cream.

Serves 2-4

Ingredients

4 ripe plums, halved and pitted

2 tbsp Irish whiskey 

2-4 tbsp soft light brown sugar

clotted cream, to serve

Method

Preheat the grill.

Place the plum halves, cut side up, in a gratin dish and drizzle with the whiskey, then scatter the sugar over.

Place under the grill and cook for 7-10 minutes until the plums are juicy and bubbling and the sugar has caramelised. 

Serve with clotted cream.


Rachel Allen was brought up in Dublin and at the age of 18 left to study at the prestigious Ballymaloe Cookery School. Today, she not only teaches at the school, she also writes regular features for national publications and presents highly acclaimed television programmes which have been broadcast internationally. She has three children, Josh, Lucca and Scarlett, who she loves to cook with.

She has sold over 1 million cookbooks worldwide, is a No. 1 bestselling author and the winner of the 2012 Irish Book Award for Best Non-Fiction for Easy Meals. Her last book All Things Sweet was nominated for the 2014 Irish Cookbook of the Year award.

Her latest book, Coast: Recipes inspired by Ireland's Wild Atlantic Coast accompanies the TV series Rachel Allen's Coastal Cooking, which will be shown weeknights at 7pm on Good Food from Monday 2nd November.


You can see Rachel cooking recipes from her book live at the BBC Good Food Show Winter in Birmingham. Find out more and book tickets.


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Last updated: about 1 year ago