Tag: desserts

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Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries

 

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Neven Maguire’s Apple Tart with Custard recipe @bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

 

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

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Spring Bread & Butter Pudding @KerrygoldUSA

Bread_and_Butter_Pudding__made_with_Kerrygold_Grass-Fed_Irish_Butter

Serves:  4-6

If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.

Ingredients:

  • 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
  • 4 eggs
  • 1 cup (8fl oz) milk
  • 1 cup (8fl oz) cream
  • finely grated rind and juice of 1 lemon
  • 1 vanilla pod, split and seeds scraped out
  • 6 tbsp caster sugar
  • 9oz sliced white bread (about 9 slices)
  • ½ cup (3oz) ready-to-eat dried prunes, finely chopped
  • ½ cup (3oz) sultanas or raisins
  • good pinch of freshly grated nutmeg
  • 4 tbsp apricot jam
  • pouring cream, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.

Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.

Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.

Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.

To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.

http://kerrygoldusa.com/recipes/bread-butter-pudding

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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
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http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/
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Odlums Danish Apple Cake

Danish-Apple-Cake-2-e1579091698727

Danish Apple Cake

CategoryOur Top Picks

Cook Time40 mins

What you need:

  • 225g / 8oz Odlums Cream Plain Flour
  • 2 teaspoons Baking Powder
  • 125g / 4oz Butter or Margarine
  • 225g / 8oz Icing Sugar
  • Rind of 1 Lemon
  • 2 Eggs
  • 150ml / 1/4pt Milk
  • 6 Cooking Apples (peeled & thinly sliced)
  • 100g packet Flaked Almonds
  • Granulated Sugar (depending on sweetness of apples)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease an ovenproof dish about 28cms x 18cms (11″ x 7″).
  2. Cream together the butter or margarine and icing sugar until light and fluffy.
  3. Beat in the eggs one at a time. Stir in the lemon rind.
  4. Sieve flour and baking powder. Add the flour to the batter, alternately with the milk.
  5. Spread half the mixture into prepared dish, layer half the apples over this and top with remaining mixture. Arrange the apple slices on top. Sprinkle with sugar if wished and finally sprinkle over the flaked almonds.
  6. Bake for about 40 minutes until well risen and firm to the touch.
  7. Serve with cream, ice cream or cr̬me fraiche.

https://www.odlums.ie/recipes/danish-apple-cake/?fbclid=IwAR1QJDJLE62k4PcRLvM-k5V1D7EXYnR09G5B4CLg4eglgT0h-j0sSbndETw

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Neven’s chocolate mousse cups: Today https://www.rte.ie/lifestyle/recipes/2025

Source: RTE.ie https://search.app/FoopQ

Updated / Tuesday, 16 Dec 2025 16:11

Neven's chocolate mousse cups: Today
Neven’s chocolate mousse cups: Today

Neven Maguire

By Neven Maguire

Celebrity Chef

Ingredients

Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.

Serves 4

  • 225g plain chocolate, broken into squares (minimum 55% cocoa solids)
  • 3 eggs
  • 2 tbsp Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe) 300ml cream a selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
  • a few sprigs of mint, to decorate
Neven's chocolate mousse cups

Method

  1. Melt the chocolate in a heatproof bowl set over a pan of simmering water.
  2. Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size.
  3. It is very important to ensure the water does not boil or it will cook the eggs.
  4. Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes.
  5. Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula.
  6. Cover with cling film and refrigerate for 2–3 hours or overnight.
  7. Spoon over the berries and add a sprig of mint to serve.

Serve with: This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.

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Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse Co.Cavan 😋🇮🇪

Makes 2x 1.2 litre (2 pint) puddings

Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.

I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.

Ingredients

  • 50g (2oz) plain flour
  • 1/2 tsp ground mixed spice
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 225g (8oz) sultanas
  • 175g (6oz) butter, melted, plus extra for greasing
  • 175g (6oz) fresh white breadcrumbs
  • 175g (6oz) light brown sugar
  • 175g (6oz) raisins
  • 50g (2oz) currants
  • 50g (2oz) candied mixed peel
  • 50g (2oz) blanched almonds, hopped
  • 1/2 eating apple, peeled, cored and diced
  • 1/2 small carrot, grated finely grated rind and juice of
  • 1 lemon
  • 2 eggs, lightly beaten
  • 300ml (1/2 pint) stout
  • fresh redcurrant sprigs, to decorate (optional)
  • icing sugar, to decorate (optional)
  • spiked almond custard, to serve

Method

  1. Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
  2. Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
  3. To cook, preheat the oven to 150°C (300°F/gas mark 2).
  4. Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
  5. On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
  6. To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.
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Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant

https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==

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  • Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:

    Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
    Ingredients (Serves 6-8)
    For The Base:
    2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
    75g Butter, plus extra for greasing
    For The Compote:
    1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
    250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
    For the Filling:
    3 Simply Better Free Range Corn Fed Large Eggs
    500g Cream Cheese
    100g Caster Sugar
    1Tbsp Cornflour
    Finely Grated Rind and Juice of 2 Limes
    1 Vanilla Pod, split in half lengthways and seeds scraped out
    To Serve:
    Simply Better Single Source Irish Jersey Cream, lightly whipped
    Method:
    1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
    2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
    3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
    4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
    5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
    6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
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Odlums Christmas Cake Recipe

Christmas Cake

CategoryCakes

Cook Time3 hours

What you need:

  • 225g/8oz Odlums Cream Plain Flour (sieved)
  • 175g/6oz Butter or Margarine
  • 225g/8oz Shamrock Dark Muscovado Sugar
  • 350g packet Shamrock Sultanas
  • 350g packet Shamrock Fruit Mix
  • 100g tub Shamrock Cherries
  • 100g packet Shamrock Chopped Almonds
  • 100g packet Shamrock Ground Almonds
  • 3 large Eggs
  • Rind and Juice of 1 Orange
  • 1 teaspoon Goodall’s Mixed Spice
  • 2 baby bottles of Brandy

How to:

  1. Put butter/margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
  2. Slowly bring to the boil, stirring occasionally, until the butter/margarine has melted.
  3. Turn off heat and leave to cool for approx 30 minutes.
  4. Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an 8″/20cm round deep cake tin with greaseproof paper.
  5. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
  6. Finally, stir in the sieved flour and mixed spice.
  7. Spoon the mixture into the tin and smooth it out evenly – the back of a metal spoon dipped in water is handy for this!
  8. Bake for 2½-3 hours approx. After 2 hours, cover with paper if cake is browning too quickly. To check the cake is done, insert a skewer into the centre – if it comes out clean, the cake is cooked.
  1. Make holes in top of warm cake and pour over remaining brandy.
  2. Leave cake in tin to cool completely.
  3. When cold, wrap in greaseproof paper and then tinfoil. Store in a cool dry place.

Note:

This mixture can be divided between two 900g/2lb lined loaf tins or two 15cms/6″ round cake tins or a combination of both and will bake in about 1½ hours at the same temperature. This is ideal for those who just want a small cake and the second cake would make a very acceptable Christmas present!

https://www.odlums.ie/recipes/christmas-cake/