Porter cake, made with the black stout of Ireland, is now an established Irish cake, rich and moist with ‘plenty of cutting’. Either Guinness, Murphy, Beamish or some of the fine stouts from the growing number of new artisan breweries can be used, depending on where your loyalties lie. Download the full recipe for Porter [...]
Nonie Dennehy and granddaughter Eimear shared this recipe to celebrate Grandmother’s Day 8 ozs (225 g) butter 8 ozs (225 g) caster sugar 4 eggs, preferably free range 11 oz (300 g) self-raising flour 2 good – size cooking apples Cream the butter and sugar until light, fluffy and pale in colour. Add each egg, [...]
This recipe was described to me by Mrs. McGillycuddy from Glencar in Co. Kerry, who still makes it occasionally. A richer treacle bread, closer to gingerbread, was and still is widely made in Ulster.
Apple cakes like this one are the traditional sweet in Ireland. The recipe varies from house to house and the individual technique has been passed from mother to daughter for generations. It would originally have been baked in a bastible or pot beside an open fire and later in the oven or stove on tin [...]
This delicious juicy rhubarb cake, based on an enriched bread dough, was made all over the country. Originally it would have been baked in the bastible or ‘baker’ beside an open fire. My mother, who taught me this recipe, varied the filling with the seasons. Serves 8 Download Country Rhubarb Cake as a PDF for Printing
Blackberries and apples were referred to in glowing terms in the Irish medieval Fionn Mac Cumhaill legends. ‘Beautiful golden yellow apples’ and ‘beautiful blackberries’ are frequently mentioned in the 12th-century Fianna text Agallamh na Seanórach (The Colloquy of the Ancients). Variations Damson Tart Worcesterberry Tart Rhubarb Tart Download Blackberry and Apple Tart as a PDF for Printing
These buns may be iced with dark chocolate icing or coffee icing. They are also delicious, painted with raspberry jam or redcurrant jelly and dipped in coconut. Download Beautiful Butterfly Buns as a PDF for Printing.
This is a perfect example of the way in which recipes originally cooked on an open fire can be adapted to produce the most delicious results today. Anna Dodd of Castlebaldwin in Co. Sligo, who gave it to me, remembers how her grandmother would strew the bastible with chopped rhubarb, sweeten it with a sprinkling [...]
350g (12oz) fresh or frozen blackcurrants 200ml (7fl oz/scant 1 cup) stock syrup (see recipe) 600ml (1 pint/2 1/2 cups) very softly whipped cream