Country Rhubarb Cake

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

Roscommon Rhubarb Pie

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 [...]

Dingle Pie

Serves 6 1 lb (450 g) boneless lamb or mutton (from the shoulder or leg; keep bones for stock) 9 ozs (255 g/2 1/4 cups) chopped onions 9 ozs (255 g/1 3/4 cups) chopped carrots 2 good teaspoons cumin seed 10 fl ozs (300 ml/1 1/4 cups) mutton or lamb stock 2 tablespoons (2 American [...]

Kerry Pies

Years ago when my mother-in-law, Myrtle Allen, began to collect old Irish recipes, this was one of the first to arouse her curiosity. Mutton pies, made in Kerry, were served at the famous Puck Fair in Killorglin in August, and taken up the hills when men were herding all day. Traditionally they were cooked in [...]