Pumpkin Pie Cake

Love pumpkin pie but want to try a spin on a classic? Or always have trouble with making pastry? This dessert has a soft cake as a base instead of crust that becomes dense and rich. Candied nuts give a crunch and nuttiness, this is perfect served with whipped cream. Bring it to your next fall-inspired dinner. Great for Thanksgiving!
Ingredients Instructions

Ingredients

Serves 8
½ cup + 2 tbsp (155 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
¼ tsp (1 ml) baking soda
⅛ tsp (pinch) salt
2 tbsp (30 ml) sour cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) milk
3 tbsp (45 ml) vegetable oil
6 tbsp (90 ml) granulated sugar
3 eggs, divided
2 × 19 oz (540 ml) cans pumpkin pie filling
⅔ cup (160 ml) whipping cream, plus whipped cream for serving
1 cup (250 ml) candied pecans

Instructions

  1. Preheat oven to 350 F (180 C). Butter a 9-in (2.5 L) round springform pan, line bottom with a round of parchment paper and set aside.
  2. In a medium bowl, sift flour, baking powder, baking soda and salt, and set aside. In a small bowl, mix sour cream, vanilla extract and milk, and set aside.
  3. In a large bowl, mix oil, sugar and 1 egg with an electric mixer on medium until lighter in colour. Fold in dry ingredients, then wet ingredients. Continue folding until combined and no lumps remain. Pour into prepared springform pan and bake for 20 minutes.
  4. While cake is baking, in a large bowl, mix remaining 2 eggs, pumpkin pie filling and whipping cream until combined.
  5. Pour pumpkin pie filling mixture into springform pan and bake for 45 minutes to 1 hour, or until filling has set and a wooden skewer inserted in centre comes out clean.
  6. Let cool completely, then remove from pan. Slice and serve with whipped cream and candied pecans.
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Drink Pairings

Chocolate Rye Cake

This double rye cake has rye flour and rye whiskey. It’s rich and dense, the rye flour and whiskey add a depth of flavour you won’t find in a regular chocolate cake
Ingredients Instructions

Ingredients

Serves 8 to 10
4 large eggs, room temperature
3½ cups (860 ml) granulated sugar
½ cup (125 ml) vegetable oil
¼ cup (60 ml) melted butter, plus extra for buttering pan
1½ cups (375 ml) Dutch process cocoa powder, plus extra, for dusting (optional)
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) rye flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) whipping cream
2 cups (500 ml) whole milk
2 tbsp (30 ml) rye whiskey
1 tsp (5 ml) vanilla extract
whipped cream, to serve

Instructions

  1. Preheat oven to 375 F (190 C). Butter and flour a 13 × 4 × 4-in (33 × 10 × 10 cm) Pullman loaf pan, set aside.
  2. In a large mixing bowl, with an electric mixer or stand mixer with a paddle attachment, mix eggs, sugar, vegetable oil and butter on high. Set aside.
  3. In a medium bowl, sift cocoa powder, all-purpose flour, rye flour, baking powder and salt. Set aside. In another medium bowl, whisk whipping cream, milk, rye whiskey and vanilla extract. Set aside.
  4. Add half dry ingredients to egg and oil ingredients and mix on low just until combined. Add half wet ingredients and mix until just combined. Repeat with remaining dry and wet ingredients.
  5. Pour batter into prepared loaf pan and bake for 45 minutes to an hour, until a wooden skewer inserted comes out clean.
  6. Cool to room temperature before removing from pan. Dust with cocoa powder, if using. Serve with whipped cream.
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Drink Pairings

Basque Cheesecake with Roasted Grapes & Red Wine Caramel Sauce

Basque cheesecakes have surged in popularity, and it is easy to see why. A dreamy, creamy cheesecake that does not need to be babied with a water bath, is not too sweet and has an extra boost of flavour thanks to a deeply toasted, caramelized top. Drizzle with a red wine caramel sauce and your taste buds will thank you.
Ingredients Instructions

Ingredients

Serves 12
4 ½ x 8 oz (227 g) cream cheese, room temperature
1 ⅔ cups (400 ml) granulated sugar
2 cups (500 ml) whipping cream
3 tbsp (45 ml) all-purpose flour
6 large eggs + 1 egg yolk
1 tsp (5 ml) vanilla bean paste
2 lbs (900 g) red grapes, on the vine
¼ cup (60 ml) fresh orange juice
2 tsp (10 ml) liquid clover honey
RED WINE CARAMEL SAUCE (make ahead, recipe follows)
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1⅓ cups (325 ml) granulated sugar
¼ cup (60 ml) water
1 tbsp (15 ml) unsalted butter

Instructions

  1. Preheat oven to 450 F (230 C). Line a 10-in (3 L) springform pan with 2 large pieces of parchment paper that overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2-in (5 cm) of overhang around all edges. Set aside.
  2. In a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Begin beating on low and gradually increase to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape down sides of bowl as needed with a rubber spatula.
  3. Meanwhile, in a medium bowl, whisk together whipping cream and flour until mostly smooth, about 2 minutes. Add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low until combined after each addition. Add vanilla bean paste and beat on low until just combined. Pour mixture into prepared pan and level with a rubber spatula or the back of a spoon.
  4. Bake cheesecake until top is very dark brown and centre is still very jiggly, about 30 to 40 minutes. Transfer to a wire rack, allowing cheesecake to cool completely to room temperature in pan, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
  5. About an hour before serving, preheat oven to 425 F (220 C).
  6. Remove cheesecake from refrigerator, remove sides of pan, place cheesecake on a cake plate and carefully peel back parchment paper. Let stand at room temperature for 30 minutes to 1 hour.
  7. Line a rimmed baking sheet or a 9 × 13-in (23 × 33 cm) baking dish with parchment paper. Place grapes on parchment, drizzle with orange juice and honey and gently toss. Roast in oven until grapes just start to split, about 15 minutes. Set grapes aside to cool slightly for 10 minutes.
  8. Serve slices of cheesecake topped with warm grapes and a drizzle of Red Wine Caramel Sauce.
  9. Any leftover cheesecake may be refrigerated, uncovered, for up to 3 days.
  10. RED WINE CARAMEL SAUCE
  11. Scrape vanilla seeds into a small saucepan, then add vanilla pod and red wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove saucepan from heat and discard vanilla pod.
  12. In a medium saucepan, stir together sugar and water. Bring to a boil over medium-high heat. Boil without stirring, washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook, swirling pan occasionally, until deep golden. Remove pan from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
  13. Makes about 2 cups (500 ml)
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Drink Pairings

Mangococonada

This twist on a Mexican dessert drink is sure to bring smile to your friends! Traditionally drizzled with chamoy and timed with tajin, we decided to include a coconut layer for that tropical flavor! Add your favourite rum to kick this up a notch.
Ingredients Instructions

Ingredients

Serves 2 to 4
2 cups (500 ml) frozen mango chunks
½ cup (125 ml) white rum
2 limes, juice only
2 tbsp (30 ml) honey (or to taste)
¼ cup (60 ml) water, plus more if needed
2 cups (500 ml) coconut-flavoured ice cream (vegan ice creams may not work in this recipe)
½ cup (125 ml) coconut milk, plus more if needed
4 tbsp (60 ml) chamoy or grenadine, divided
2 tbsp (30 ml) Tajín seasoning
1 fresh mango, cubed, for garnish
2 sprigs fresh mint, for garnish

Instructions

  1. In a high-speed blender, combine frozen mangoes, rum, lime juice, honey and ¼ cup (60 ml) water. Blend on high until smooth. If you need to add more water, add a few tbsp at a time until desired consistency. It should be fairly thick but smooth. Pour into another container and store in freezer, up to 10 minutes, until you are ready to assemble.
  2. In the same blender, blend ice cream and ½ cup (125 ml) coconut milk. If you need to add more coconut milk, add 1 tbsp (15 ml) at a time until desired consistency is achieved.
  3. To rim your serving glasses, set out 2 plates. Place 2 tbsp (30 ml) chamoy on 1 plate and Tajín on the other. Dip 2 or 4 hurricane glasses into chamoy and then into Tajín.
  4. Pour 1 cup (250 ml) mango mixture into each glass, then divide remaining 2 tbsp (30 ml) chamoy into each glass. Top each with 1 cup (250 ml) ice-cream mixture. Alternate the layers until you have your desired amount in each glass. Garnish with fresh mango and mint.
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Drink Pairings

BC Blueberry & Hazelnut Galette

Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar

Instructions

  1. In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
  4. Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
  5. Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
  6. Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.
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Drink Pairings

Layers of Pride Cake

Celebrate Pride with this epic festive rainbow-layered cake! These colourful layers are coated in coconut. Enjoy this cake for a Pride-fuelled party this summer or for any rainbow themed event!
Ingredients Instructions

Ingredients

Serves 12 to 16
700 g (about 5 cups/1.25 L, spooned) all-purpose flour, divided, plus more for dusting pans
1 tsp (5 ml) baking powder, divided
½ tsp (2.5 ml) salt, divided
2 cups (500 ml) butter, room temperature, divided
700 g (about 3½ cups/860 ml) granulated sugar, divided*
1 cup (250 ml) vegetable oil, divided
3 tbsp (45 ml) vanilla extract, divided
8 eggs, room temperature, divided
6 tbsp (90 ml) milk, divided
food colouring (purple, blue, green, yellow, orange and red), as much as needed for desired hue
1 cup (250 ml) flaked coconut
bonbons, to garnish (optional)
American Buttercream, recipe follows:
4 cups (1 L) unsalted butter, room temperature
1 tsp (5 ml) salt
2 tbsp (30 ml) vanilla extract
12 cups (3 L) icing sugar
½ cup (125 ml) milk
Stabilized Chantilly Cream, recipe follows:
2 cups (500 ml) whipping cream
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) vanilla extract
¼ tsp (1 ml) cream of tartar

Instructions

  1. Preheat oven to 350 F (175 C). Grease and flour sides of three 8-in (20 cm) cake pans. Line bottom of pans with parchment. Set aside.
  2. Place a sieve over a large bowl and sift in 350 g (about 2½ cups/625 ml) flour, ½ tsp (2.5 ml) baking powder and ¼ tsp (1 ml) salt. Set aside.
  3. In a separate large bowl, beat 1 cup (250 ml) butter until softened. Add 350 g (about 1¾ cups/430 ml) sugar, ½ cup (125 ml) oil and 1½ tbsp (22.5 ml) vanilla extract and beat until pale and fluffy.
  4. Add 1 egg and beat until fully incorporated. Similarly, continue with 3 more eggs (one at a time), for a total of 4 eggs.
  5. Fold in half the flour mixture until no streaks remain. Mix in 3 tbsp (45 ml) milk, then fold in remaining flour mixture until fully incorporated. Divide batter equally between 3 medium bowls.
  6. Add purple food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with blue in second bowl and cake pan, and green in third.
  7. Bake for 30 to 35 minutes, until a toothpick inserted in centre of each cake comes out clean. Remove from oven and cool in pans for 5 minutes, then remove cakes from pans and cool on a wire rack.
  8. Repeat above process to make 3 more bowls of batter. Add yellow food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with orange in second bowl and cake pan, and red in third. Bake and cool as directed above.
  9. Cut off any domed tops of cakes for even, flat cake discs.
  10. To assemble, smear about 1 tbsp (15 ml) American Buttercream in centre of a serving platter and reserve 1 cup (250 ml) for later use. Centre purple cake layer on platter. Transfer remaining buttercream to a large piping bag with no nozzle. Pipe circles of icing around top of cake, starting from outer edge and working to the centre. Use a metal spatula to evenly spread icing on surface of cake about ¼-in (0.6 cm) thick. Repeat layering cake and frosting in this manner with blue, green, yellow and orange cakes. Finally, place red cake on top, but do not frost it.
  11. Cut a 7½-in (19 cm) circle out of parchment. Lay the parchment on top of cake and use it as a guide to trim off browned edges with a sharp knife. Using a metal spatula, cover sides and top of cake with a thin layer of remaining American Buttercream and chill cake for about 2 hours.
  12. Remove cake from refrigerator. Using a metal spatula, cover sides and top with Stabilized Chantilly Cream.
  13. Place cake on a large baking sheet. Swiftly throw small handfuls of flaked coconut onto sides and top of cake. Reuse any excess that falls onto baking sheet to completely and evenly cover cake. Use reserved buttercream to pipe rosettes or other shapes, and decorate as desired with bonbons.
  14. *For best results, flour and sugar should be weighed for this recipe. The approximate volumes shown are based on 1 cup (250 ml) flour = 140 g and 1 cup (250 ml) sugar = 200 g.
  15. American Buttercream: In a very large bowl, beat butter, salt and vanilla extract until smooth and well incorporated. Add 1 cup (250 ml) icing sugar at a time and mix well after each addition. If needed, add 1 tbsp (15 ml) milk at a time and continue beating to desired consistency. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Bring to room temperature before using as needed. Makes about 16 cups (4 L)
  16. Stabilized Chantilly Cream: In a large bowl, whisk all ingredients until soft peaks form. Use immediately or store in an airtight container in refrigerator for up to 1 day. Makes about 4 cups (1 L)
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Drink Pairings

Fruit-Jewelled Tarts

Inspired by Pride festival, these fruit-jewelled tarts to compliment any summertime gathering, Pride celebration, or any time of the year! These mascarpone cream tarts topped with mixed fruit can be prepared before hand as they keep well in the refrigerator for a next-day event!
Ingredients Instructions

Ingredients

Serves 8 small tarts
350 g (about 2½ cups/625 ml, spooned) all-purpose flour
200 g (about 1 cup/250 ml) granulated sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) cold butter, cut into 2-in (5 cm) chunks
1 egg
1 egg yolk
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) orange marmalade
Mascarpone Cream, make ahead, recipe follows
½ cup (125 ml) each blueberries, blackberries, sliced strawberries, raspberries, peeled and sliced kiwis, canned pineapple and mandarin orange segments
Mascarpone Cream:
1 cup (250 ml) mascarpone
½ cup (125 ml) cream cheese, room temperature
3 tbsp (45 ml) icing sugar
⅛ tsp (a pinch) salt
½ cup (125 ml) orange marmalade
1 tbsp (15 ml) orange zest

Instructions

  1. In a large bowl, whisk flour, sugar and salt.
  2. Using a pastry cutter, cut cold butter into flour until mixture looks like oatmeal.
  3. In a small bowl, mix egg, egg yolk and vanilla extract. Add to flour mixture and combine into dough with a fork or lightly floured fingertips. Cover and refrigerate for at least 30 minutes.
  4. Remove dough from refrigerator and roll to about ¼-in (0.6 cm) thick. Use a 6-in (15 cm) cookie cutter to cut 8 circles.
  5. Place each dough circle in a 4½-in (11.5 cm) tart pan. Press dough into sides and edges and trim excess. Use a fork to poke holes in sides and bottom of pastry. Chill for 30 minutes.
  6. Adjust oven racks to upper third and lower third of oven. Preheat oven to 375 F (190 C).
  7. Remove tart shells from refrigerator and cover them with foil. Place pie weights over foil and bake on lower oven rack for 15 to 20 minutes. Remove from oven and carefully remove foil and pie weights. Place back in oven on upper rack and continue to bake for another 5 to 7 minutes, until edges of tart shells turn golden. Remove from oven and cool completely.
  8. Brush orange marmalade on bottom and sides of each tart. Pour Mascarpone Cream* into each tart and arrange fruit as desired over surface. Can be refrigerated for up to 1 day before serving.
  9. *In a large bowl, mix mascarpone, cream cheese, icing sugar and salt until smooth. Add orange marmalade and orange zest and mix well. Store in an airtight container in the refrigerator for up to 3 days until ready to use.
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Drink Pairings

Adult Rainbow Pops

Take the heat off this summer, or anytime per se, with these “spirited” adult rainbow pops! Each layer is tie-died with real fruit! The red layer is raspberry and strawberry, the orange layer is peach and mango, the yellow layer is pineapple, mango, coconut, the green layer is kiwi, the blue layer is blueberries, and the purple layer is mixed berries! Add a dash of vodka to each layer to take these up a notch.
Ingredients Instructions

Ingredients

Serves 10 to 12 ice pops
Red Layer:
½ cup (125 ml) frozen raspberries
½ cup (125 ml) frozen strawberries
½ banana, cut into 1-in (2.5 cm) slices, frozen
¼ cup (60 ml) raspberry or vanilla Greek yogurt
3 tbsp (45 ml) vodka*
Orange Layer:
¾ cup (180 ml) frozen sliced peaches
¼ cup (60 ml) frozen mango chunks
2 tbsp (30 ml) frozen orange juice concentrate
3 tbsp (45 ml) vodka*
Yellow Layer:
¾ cup (180 ml) canned pineapple tidbits, drained and frozen
½ cup (125 ml) frozen mango chunks
2 tbsp (30 ml) cream of coconut
3 tbsp (45 ml) coconut rum or vodka1
Green Layer:
¾ cup (180 ml) frozen peeled and cubed kiwis
¼ cup (60 ml) frozen spinach, drained
1 banana, cut into 1-in (2.5 cm) slices, frozen
2 tbsp (30 ml) vanilla Greek yogurt
3 tbsp (45 ml) vodka*
Blue Layer:
¼ cup (60 ml) frozen blueberries
1 banana, cut into 1-in (2.5 cm) slices, frozen
1 cup (250 ml) blueberry or vanilla Greek yogurt
1 to 2 drops blue food colouring, as desired
3 tbsp (45 ml) vodka*
Purple Layer:
1 cup (250 ml) frozen mixed berries (blackberries, blueberries, raspberries)
1 banana, cut into 1-in (2.5 cm) slices, frozen
¼ cup (60 ml) raspberry or vanilla Greek yogurt
3 tbsp (45 ml) vodka*

Instructions

  1. Using a blender, blend all ingredients of the red layer into a smoothie. Transfer to a bowl and set aside in refrigerator to retain a semi-frozen state. Rinsing blender and working quickly, repeat with each layer, transferring each to a separate bowl and setting in refrigerator.
  2. Spoon about 2 tbsp (30 ml) of each semi-frozen smoothie colour into ice pop moulds, following the rainbow order of colours: red, orange, yellow, green, blue and purple.
  3. Insert an ice pop stick into each mould and freeze overnight.
  4. When ready to serve, remove from moulds and serve immediately, or wrap each ice pop individually in plastic wrap and refreeze until ready to enjoy.
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Drink Pairings

Vodka-Jellied Panna Cotta

These rainbow-layered panna cotta cups are sure to delight guests at any Pride or rainbow-themed event! Spike the jelly with any vodka for an extra kick.
Ingredients Instructions

Ingredients

Serves 8 to 12, depending on size of glasses
6 tbsp (90 ml) water, divided
4½ tsp (22.5 ml) gelatin, divided
3 cups (750 ml) whipping cream, divided
1½ cups (375 ml) half-and-half cream, divided
6 tbsp (90 ml) granulated sugar, divided
¾ tsp (4 ml) salt, divided
1 tbsp (15 ml) vanilla extract, divided
½ × 3 oz (85 g) package grape-flavoured jelly crystals/powder
3 cups (750 ml) boiling water, divided
2 cups (500 ml) ice-cold water, divided
18 tbsp (270 ml) vodka*, divided
½ × 3 oz (85 g) package blueberry-flavoured jelly crystals/powder
½ × 3 oz (85 g) package lime-flavoured jelly crystals/powder
½ × 3 oz (85 g) package lemon-flavoured jelly crystals/powder
½ × 3 oz (85 g) package orange-flavoured jelly crystals/powder
½ × 3 oz (85 g) package strawberry-flavoured jelly crystals/powder
whipped cream, for garnish (optional)

Instructions

  1. Line a large baking sheet with a tea towel. Place eight 3-in (7.5 cm) wide dessert glasses, or smaller glasses as desired, on the sheet. (Note: Glasses need to be at least 3½-in/9 cm deep.) Set aside.
  2. Place 1 tbsp (15 ml) water in a small bowl and sprinkle with ¾ tsp (4 ml) gelatin. Set aside for 5 minutes to bloom.
  3. In a small saucepan, heat ½ cup (125 ml) whipping cream, ¼ cup (60 ml) half-and-half cream, 1 tbsp (15 ml) sugar and ⅛ tsp (a pinch) salt just until it starts to boil. Remove from heat. Add ½ tsp (2.5 ml) vanilla extract and bloomed gelatin. Mix well until gelatin has fully melted.
  4. Pour about ¼-in (0.6 cm) panna cotta evenly into each dessert glass. Refrigerate for at least 3 hours or until fully set.
  5. In a small saucepan, combine grape jelly crystals with ½ cup (125 ml) boiling water. Stir until crystals fully dissolve. Add ⅓ cup (80 ml) ice-cold water and 3 tbsp (45 ml) vodka. Mix well. Pour about ¼-in (0.6 cm) grape jelly mixture evenly over set panna cotta in dessert glasses. Refrigerate for at least 3 hours or until fully set.
  6. Continue alternating panna cotta and jelly layers, following the process above to make and chill each layer before adding the next one, and replacing jelly flavours to follow a rainbow order of colours: blueberry, lime, lemon, orange and strawberry. Note: Strawberry jelly will be the last layer of this dessert.
  7. Top with whipped cream as garnish, if desired, before serving.
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Drink Pairings

Irish Coffee Soda Bread Pudding & Whiskey Caramel Sauce

Celebrate St. Patrick’s Day with an Irish-inspired brunch!
Ingredients Instructions

Ingredients

Serves 6
INGREDIENTS FOR SODA BREAD
1½ cups (375 ml) all-purpose flour
2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking soda
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) cream of tartar
3 tbsp (45 ml) unsalted butter, cold and cut into cubes
1½ cups (375 ml) buttermilk, plus extra
1 large egg
INGREDIENTS FOR WHISKEY CARAMEL SAUCE
1½ cups (375 ml) granulated sugar
⅔ cup (150 ml) water
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) unsalted butter, cut into small pieces
2 oz (60 g) cream cheese, cut into small pieces
¼ tsp (1 ml) kosher salt
¼ cup (60 ml) Irish whiskey
¼ cup (60 ml) whipping cream
INGREDIENTS FOR BREAD PUDDING
½ cup (125 ml) raisins
¼ cup (60 ml) Irish whiskey
unsalted butter, for greasing
1 tbsp (15 ml) espresso powder
1 tbsp (15 ml) boiling water
4 large eggs
¾ cup (175 ml) light brown sugar
2 cups (500 ml) whole milk
½ cup (125 ml) brewed coffee, chilled
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) demerara sugar
whipped cream, to serve (optional)

Instructions

  1. To make Soda Bread, position rack in centre of oven, then preheat to 350 F (180 C). Line a baking tray with parchment paper and set aside.
  2. In a large bowl, whisk together both flours, baking soda, baking powder, salt and cream of tartar. Add butter and, using your hands, rub in butter between fingertips until mixture resembles breadcrumbs. Set aside.
  3. In a measuring jug or medium bowl, whisk together buttermilk and egg until thoroughly combined.
  4. Make a well in centre of flour mixture and add buttermilk mixture. Using a fork, incorporate liquid into flour mixture until just combined and a shaggy, sticky dough forms. Fine if a few dry patches remain. DO NOT overmix dough, as resulting loaf could become tough and dense. Turn out dough onto a floured surface and, using hands or a bench scraper, quickly and gently form dough into an 8-in (20 cm) round. Place on prepared baking tray and using a serrated knife, cut a large cross across top, cutting two thirds of the way into the dough. Brush loaf lightly with a little extra buttermilk. Transfer loaf to oven and bake until a wooden skewer inserted into centre comes out clean, about 45 to 60 minutes. Transfer to a wire rack to cool completely to room temperature. Soda Bread may be made up to 3 days in advance.
  5. While Soda Bread cools, make Whiskey Caramel Sauce. In a medium saucepan, add sugar, water and honey, then cook over medium-high heat, stirring occasionally, until sugar has completely dissolved. Stop stirring and allow mixture to simmer until golden, about 15 to 20 minutes. Remove saucepan from heat and stir in butter, cream cheese and salt, whisking constantly until thoroughly combined. Add whiskey and cream and continue to whisk, taking care as mixture may bubble up. If not all cream cheese incorporates into sauce, blend briefly with an immersion blender or in a blender until well combined. Transfer to a heatproof container and set aside to cool to room temperature. Whiskey Caramel Sauce may be made in advance and kept covered and refrigerated for up to 1 week. When ready to serve, warm gently in a small saucepan over low heat, stirring often.
  6. To make Bread Pudding, place raisins in a small bowl and pour whiskey over top. Set aside for 30 minutes, stirring once or twice. Drain raisins in a fine mesh sieve, discarding remaining liquid, and set aside.
  7. While raisins plump, preheat oven to 350 F (180 C). Grease six 12 oz (355 ml) mini casserole dishes with butter and set aside.
  8. In a small bowl, whisk together espresso powder and boiling water until powder has dissolved.
  9. In a large bowl, whisk eggs and brown sugar until well combined. Add milk, coffee, vanilla and salt and whisk again. Whisk in espresso mixture until well incorporated. Cut loaf of soda bread into 1-in (2.5 cm) cubes, then add to coffee mixture and toss well. Divide among prepared baking dishes, pouring any remaining custard mixture over plated puddings. Let puddings soak for at least 30 minutes.
  10. While puddings sit, preheat oven to 350 F (180 C).
  11. Place bread puddings on a baking tray, cover baking dishes with tin foil and bake for 20 minutes. Uncover, sprinkle with demerara sugar and continue to bake until an instant read thermometer inserted in centre registers 165 F (74 C), about another 10 minutes. Let bread puddings cool for 10 minutes.
  12. Serve warm bread puddings with Whiskey Caramel Sauce and whipped cream, if desired.
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