Ireland – Tipsy Pudding
Overall, pretty good. I think the actual cake could’ve used more sugar. I chose a dessert because I don’t typically do them, but also, there are MANY stews coming down the pipeline from other countries, so I opted to not do an Irish stew.
The other dishes didn’t really stand out to me either – I didn’t think they were all that unique. But I could be wrong. I just want to make sure what I post for you guys is unique and that y’all can tell I carefully choose what dish to make each week. The whipped cream is hand whipped.
1 tbsp butter
1 1/2 cups fine dry breadcrumbs
4 eggs (separated)
4 cups superfine sugar
1 tsp lemon zest (grated)
2 1/2 cups red wine
2/3 cup superfine sugar
Wide strips of zest and juice from 1 lemon
Wide strips of zest and juice from 1 orange
1 stick cinnamon
1 cup heavy cream (whipped)
Preheat the oven to 350 degrees. The original instructions say to grease eight 2-inch-deep and 3-1/2-inch-wide ramekins with butter (or honestly, cooking spray).
I’m not sure if maybe I had the wrong sized ramekins, but with the amount of breadcrumb mixture this has me use (1.5 cups), it was only enough for four. Evenly coat insides of ramekins with 3/8 cup breadcrumbs. Set aside. Also, 3/8 cup of breadcrumbs is almost about 1/4 of the total breadcrumbs needed for the recipe. So I would recommend just making four puddings.
Beat the egg yolks, half of the sugar (1/3 cup), and lemon zest in a medium bowl with an electric mixer on medium speed until frothy, about 2 minutes. For me, it took a little longer than 2 minutes.
In another medium bowl, beat the egg whites with clean beaters until stiff peaks form. If you set your hand mixer on the highest setting, this will happen pretty fast – less than 5 minutes for me. Gradually add the remaining sugar (1/3 cup) to the egg whites and beat until well mixed, about 30 seconds more. Add 1/4 of the egg-white mixture to egg-yolk mixture and stir to combine. Just be sure not to over mix.
Fold the remaining egg white mixture and remaining bread crumbs into egg yolk mixture until well combined.
This part of the recipe wasn’t very clear because we used most of the breadcrumbs for the ramekins. So what did I do? I tipped the ramekins over and let the loose bits of breadcrumbs fall into the egg yolk mixture. Maybe add about 1/4 cup MORE breadcrumbs to the batter.
Divide batter evenly among ramekins and bake on a sheet tray until puddings are cooked through and golden, about 25 minutes. Allow puddings to cool for 5 minutes, then turn out onto a rack and let cool completely.
Put the wine, sugar, lemon and orange zest and juices, cloves, and cinnamon into a medium pot and bring to boil, stirring occasionally, over medium-high heat. When it reaches a boil, reduce the heat to medium-low, and simmer for about 10 minutes. Strain the wine, discard the solids, and set aside to cool.
Put puddings into an 8-by-12-inch nonreactive dish, drizzle with all of the mulled wine, cover with plastic wrap, and allow puddings to soak – they won’t absorb all of the wine – spooning more wine over each pudding occasionally, until moist throughout, 2–3 hours. Actually, for me, it DID absorb all of the wine, so I had to make more mulled wine to use as a base for my plate.
Serve each pudding in a shallow bowl, sitting in some mulled wine and topped with a dollop of whipped cream. Serves 8 (actually 4, unless you split one ramekin with a loved one).
The actual tipsy pudding tasted fine. But I wouldn’t use this recipe again. Whoever wrote it, unfortunately, probably didn’t actually test his or her ingredients and quantities.
Recipe adapted from The Week.