Ingredients
Oatmeal Nut Mixture
- 1 C Old Fashioned Oats
- 3/4 C Flour
- 1/2 C Light Brown Sugar
- 2 tsp Instant Coffee Crystals
- 1/4 tsp Ground Allspice
- 1/4 tsp Salt
- 1/2 C Unsalted Butter , cut in 1/2" pieces
- 3/4 C Chopped Walnuts
Custard
- 1 1/4 C Chilled Whipping Cream
- 12 T Baileys Irish Cream
- 3/4 C Light Brown Sugar
- 6 Egg Yolks
- 1/4 tsp Nutmeg
- 1 C Dried Golden Currants
Servings:
Instructions
Make Oatmeal Nut Mixture First
- Preheat oven to 350 degrees.
- Combine oats, flour, 3/4 C brown sugar, instant coffee, allspice and salt in a bowl.
- Cut butter into mixture.
- Mix in walnuts
- Rub mixture between fingers to form clumps and sprinkle onto a baking sheet evenly.
- Bake until golden brown and crisp, stirring occasionally for about 35 minutes.
- Cool completely.
- Place in airtight container.
Make Custard
- Combine 3/4 C Cream, 6 T of Baileys, sugar, yolks and nutmeg in a metal bowl or double boiler pan.
- Place over simmering water, not touching bowl or pan to water.
- Beat until custard thickens and thermometer registers 160 degrees - about 8 minutes
- Remove from heat and beat until cool, about 8 minutes.
- Mix in remaining Baileys.
- Beat remaining cream to form peaks.
- Fold cream into custard
- Chill 4 hours or overnight.
Assemble
- Layer pudding, currants and crunch into goblets or sherbets and serve.
- May be assembled and chilled an hour before serving.
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