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Now that we’ve talked about a variety of dishes for St. Patrick’s Day dinner and brunch, it’s time to consider a little bit of dessert. Honestly, I don’t usually think too much about dessert for this holiday, as the meal tends to be heavy. Plus, when St. Patrick’s Day falls on a weekday, there isn’t always the time to linger over a multi-course meal.
With the collision of St. Patrick’s Day and Saturday this year, why not give an Irish dessert a try? This recipe is simple to make, requires few ingredients, and will provide some nice bright flavors to end the meal.
Cranachan
2014-10-22 07:48:47
From James Beard winner Judith Choate’s “A Reader’s Cookbook“
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Ingredients
- 1 cup rolled oats
- 4 cups cold heavy cream
- ½ cup superfine sugar (or to taste)
- 2 Tb. Drambuie liqueur
- 2 cups raspberries, blackberries, blueberries, or sliced strawberries, plus more for garnishing
- Mint sprigs for garnish
Instructions
- Preheat the oven to 350°F.
- Place the oats in a baking pan, pushing them out to a single layer.
- Place in the preheated oven and bake, tossing and turning occasionally, for about 15 minutes or until nicely toasted.
- Remove from the oven and set aside to cool.
- Place the cream in the bowl of a standing electric mixer fitted with the whisk. Beat on low until just frothy.
- Add the sugar and liqueur, raise the speed, and continue to beat until stiff peaks form. Remove the bowl from the mixer and, using a spatula, fold in the berries along with the reserved oats.
- Either scrape the pudding into a decorative serving bowl or place an equal portion into each of 12 individual dessert dishes. Cover with plastic film and refrigerate for 6 hours.
- When ready to serve, remove the pudding(s) from the refrigerator.
- Uncover and decorate the top with individual berries and a mint sprig.
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