Guinness Pudding:
Mix sugar and eggs
keep turning.
Add the pudding to the pan and continue
nly need 1/2 the recipe for the sauce, or make
efore serving.
To prepare Irish Cream Sauce:
In a
ilk, evaporated milk, chocolate pudding mix, and Irish cream liqueur together in
n whiskey and milk.
Pudding: Preheat oven to 350F.
PUDDING:
Preheat oven to 325
nto the centre of the pudding. Leave to set w/the
Combine chocolate, Irish Mist and coffee in small saucepan. Cook gently over low heat until the chocolate melts. Add sugar and salt, stirring until sugar dissolves. Remove from heat and COOL.
Beat egg yolks, add cooled chocolate mixture and stir over LOW heat until smooth.
Whip cream until stiff. Reserve 1/4 cup for garnish. Fold the remaining cream into the chocolate mixture. Spoon into six Irish coffee glasses and chill. Garnish with remaining whipped cream and serve. Serves 6.
Irish Heritage Cookbook.
ress down into center of pudding.
Chill
to set
t can absorb as much pudding as possible. ALSO combine the
ugar and cinnamon; sprinkle over pudding. Transfer to oven and bake
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil
he milk beyond blood temperature.
Have the blood ready in a
he cake).
Prepare the pudding mix as directed with the
ish.
Place cream, milk, Irish cream, honey, cinnamon stick, vanilla
Whisk pudding mix with milk.
Add the vodka and irish cream.
Fold in cool whip.
Pipe into plastic shooter glasses.
Freeze.
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.