Dromoline Castle Hotel, County Clare, Ireland
Krubner, Ralph
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"The oatmeal and nut mixture in this dessert is usually baked
on fruit; here, it is cooked on its own, then layered with currants
and a pudding made with Baileys Original Irish Cream."

For crunch
1 cup old-fashioned oats
3/4 cup all purpose flour
1/2 cup (packed) golden brown sugar
2 teaspoons instant coffee crystals
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into 1/2-inch pieces
3/4 cup coarsely chopped walnuts

For pudding
1 1/4 cups chilled whipping cream
12 tablespoons Baileys Original Irish Cream
3/4 cup (packed) golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg

12 tablespoons dried currants

Make crunch:
Preheat oven to 350 degrees F. Combine [all ingredients except walnuts]
in large bowl. Add butter and rub in with fingertips until mixture forms
moist clumps. Mix in the walnuts. Sprinkle mixture onto rimmed baking
sheet. Bake until golden brown and crisp, occasionally stirring gently and
leaving mixture in clumps, about 35 minutes. Cool completely. (Can be
made 2 days ahead. Store airtight.)
Make pudding:
Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do
not allow bottom of bowl to touch water). Using electric mixer, beat until
the custard thickens and thermometer registers 160 degrees F, about 8
minutes. Remove from over water and beat until cool, about 8 minutes.
Mix in the remaining 6 tablespoons liqueur. Beat the remaining 1/2 cup
cream in medium bowl to medium peaks. Fold into custard. Cover and
chill at least 4 hours or overnight.
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch
in each of six 12-ounce goblets; repeat layering 1 more time.
Serve immediately or refrigerate up to 1 hour. Serves 6.

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