A chairde; Since it is the Holiday Season and Christmas is right around the corner, I thought I would share a couple of my favorite recipes with everyone. ============================================================================ ======== Guinness Pudding with a Whiskey Sauce INGREDIENTS: PUDDING: 1 cup plain flour 3 eggs 3 c wholemeal breadcrumbs 1 c of sultanas 1 c of raisins 1 c of currants 2 tsp grated orange rind 1/4 c of orange juice 1 c of Guinness 1/4 c of whiskey 1 tsp baking powder 1 tsp ground cinnamon SAUCE: 125g butter (5oz) 1/2 c Demerara sugar 1/2 c of golden syrup 2 tbsp whiskey 1 c of cream (to serve) METHOD: PUDDING:Place sultanas, raisins, currants, orange rind and juice, Guinness and whiskey in bowl, cover and leave overnight. Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with melted butter.Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes. Stir in the eggs, and sift in flour, cinnamon and baking powder. Spoon into prepared pudding steamer, lower into boiling water and steam for 2 hours.Leave to stand for 15 minutes before turning out of steamer. Tip! Steam again, before serving for a better richer taste. Pudding can be eaten hot or cold, but tastes delicious hot with whipped cream.The pudding freezes extremly well! SAUCE: Place butter, sugar and golden syrup in a heavy based pan, stir until the sugar has dissolved. Add whiskey and stir in the cream. Pour sauce over hot puding and serve with whipped cream or ice-cream ============================================================================ ======== Stuffed Breast of Lamb INGREDIENTS: 1/2 Breast of Lmab 1 Medium Onion Salt and Pepper 4 c White Breadcrumbs 1/4 c Chopped Suet 1/2 tsp Marjoram 1/2 tsp Thyme Grated Rind of Half a Lemon 1 Egg 1 tbsp Flour METHOD: Bone the breast of lamb. Place the bones in a saucepan with half the onion and some salt and pepper. Cover with water, bring to the boil, skim, cover the pot and simmer for half an hour. Mix the breadcrumbs, suet, herbs, lemon rind, a little salt and pepper and the other half of onion and bind them with the egg. Add 2-3 tbsps of the bone stock and spread the stuffing on the breast of lamb. Roll up and tie firmly with string and place in a greased roasting pan. Bake in oven at 400dF for 1 hour. ============================================================================ ======== Irish Flag Cocktail INGREDIENTS: 1 part Baileys 1 part creme de menthe 1 part brandy METHOD: Layer in order. ============================================================================ ======== Hope these make your Holidays a little merrier. Tim Kirwan