Donegal is on the shore of the west side of Northern Ireland, full of beaches, castles and history. I think I’d like to go there.
Traditionally it is served with berry preserves. I like to use Mandarin oranges because the sweet tartness echos the orange that is in the pudding.
Somewhat similar to the original overnight oats, the Swiss Bircher muesli, it could double as a decadent breakfast.
But this is dessert!
(You could still have it for breakfast though!)
The first time I made this, it was for the restaurant for St. Patrick’s Day.
A bit difficult to describe without sounding like anything more than porridge, I did quite well with the desserts there, I must say, so my guests trusted me with different things. And of course I would refund them if they didn’t like it!
It sold well, and I brought it back during other times. Not just St.Patricks Day.
This dessert needs to be started early in the day or the night before.
It is creamy and luscious and smooth with the pleasant bite of the steel cut oats.
How to Make Donegal Oatmeal Pudding
INGREDIENTS
Printable version below
Serves 8
- 4 cups (1L) milk
- 1 cup (150 g) Steel Cut Oats
- ¼ tsp salt
- 2 eggs plus 2 egg yolks
- ¾ cup (187 mL) fresh orange juice
- zest of one orange
- ½ cup (104 g) sugar
- 1 package (3 tsp) gelatin
- 2 cups (480 mL) whipping cream, very cold
- Fruit, fruit sauce or preserves
1. The night before, or early in the day, heat the milk, just until boiling.
2. Remove from heat and add the oats and salt. Cover, cool, and let soak in the fridge about 8 hours, or overnight.
3. After soaking, heat the whole mixture until boiling again, then turn the heat down and cook on low for about five minutes.
4. Lightly beat the eggs and the yolks in a large bowl. Quickly stir the hot oat mixture into the eggs and immediately return to pot. Cook another minute.
Do not let it boil, or it will curdle and split.
5. Remove from heat.
6. Pour the orange juice into a bowl and sprinkle the gelatin over the orange juice to soften, let it sit for about a minute.
7. Add the sugar and the zest with the juice and gelatin to the pot.
Make sure to get all of the gelatin in.
8. Combine well. Place plastic wrap directly on the pudding and refrigerate it until chilled. About 4 hours. You can speed this up by gently stirring once in a while.
9. Whip the 2 cups of whipping cream to soft peaks.
10. Stir in about 1/4 of the whipped cream to loosen the mixture a bit, and then fold in the rest of the cream.
Pour into a large serving dish, or individual bowls. Top with the fruit and more whipped cream, sweetened, if you’d like!
Oatmeal Pudding – Donegal Irish Oat Cream
Somewhat similar to the original overnight oats, the Swiss Bircher muesli, it could double as a decadent breakfast. But this is dessert! You could still have it for breakfast though.
Prep time
Soaking: overnight
Chilling: 4 hours
Cook Time:
not including soaking and chilling: 30 minutes
Servings: 8
INGREDIENTS
- 4 cups (1L) milk
- 1 cup (150 g) Steel Cut Oats
- ¼ tsp salt
- 2 eggs plus 2 egg yolks
- ¾ cup (187 mL) fresh orange juice
- zest of one orange
- ½ cup (104 g) sugar
- 1 package (3 tsp) gelatin
- 2 cups (480 mL) whipping cream, whipped
- Fruit, fruit sauce or preserves
INSTRUCTIONS
- The night before, or early in the day, heat the milk, just until boiling.
- Remove from heat and add the oats and salt. Cover, cool, and let soak in the fridge about 8 hours, or overnight.
- After soaking, heat the whole mixture until boiling again, then turn the heat down and cook on low for about five minutes.
- Lightly beat the eggs and the yolks in a large bowl. Quickly stir the hot oat mixture into the eggs and immediately return to pot. Cook another minute. Do not let it boil, or it will curdle and split.
- Remove from heat.
- Pour the orange juice into a bowl and sprinkle the gelatin over the orange juice to soften, about a minute.
- Add the sugar and the zest with the gelatin in the juice to the pot. Make sure to get all of the gelatin in.
- Combine well. Place plastic wrap directly on the pudding and refrigerate it until chilled. About 4 hours.
- Whip the whipping cream to soft peaks.
- Stir in about 1/4 of the whipped cream to loosen the mixture a bit, and then fold in the rest of the cream.
- Pour into a large serving dish, or individual bowls. Top with the fruit and more whipped cream, sweetened, if you’d like!
