Recipe of the week: Tipsy pudding: A traditional Irish dessert

Ireland is enjoying a revival of traditional cooking, said the editors of Saveur. The man who has been called the father of this return to Irish ingredients and cooking methods is Gerry Galvin, who in 1974, with his wife, Marie, opened the Vintage restaurant in the seaside town of Kinsale.

Thanks in part to his efforts, “Kinsale became known as Ireland’s first real restaurant town.” Later the couple opened Drimcong House in Moycullen, near Galway, which serves up such creations as fried black pudding with oysters and apples and roast pike with bacon and lamb sauce. Now retired from the restaurant business, Galvin occupies his time writing about food

for magazines. This traditional Irish dessert is served at Drimcong House.

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Recipe of the week

Tipsy Pudding With Mulled Wine

For the pudding:

1 tbsp butter

1-1/2 cups fine dry bread crumbs

4 eggs, separated

3/4 cup superfine sugar

1 tsp finely grated lemon zest

For the mulled wine:

2-1/2 cups red wine

2/3 cup superfine sugar

4 cloves

Wide strips of zest and juice from 1 lemon

Wide strips of zest and juice from 1 orange

1 stick cinnamon

1 cup heavy cream, whipped

For the pudding: Preheat oven to 350 degrees. Grease eight 2-inch-deep and 3-1/2-inch-wide ramekins with butter. Evenly coat insides of ramekins with 3/8 cup bread crumbs. Set aside.

Beat egg yolks, half of sugar, and lemon zest in medium bowl with electric mixer on medium speed until pale and frothy, about 2 minutes. In another medium bowl, beat egg whites with clean beaters until stiff peaks form, 3–4 minutes. Gradually add remaining sugar to whites and beat until well mixed, 30 seconds more. Add 1/4 of egg-white mixture to egg-yolk mixture

and stir to combine. Fold remaining eggwhite mixture and remaining bread crumbs into egg-yolk mixture until well combined. Divide batter evenly among ramekins and bake on a sheet tray until puddings are cooked through and golden, about 25 minutes. Allow puddings to cool for 5 minutes, then turn out onto a rack and let cool completely.

For mulled wine: Put wine, sugar, lemon and orange zest and juices, cloves, and cinnamon into medium pot and bring to boil, stirring occasionally, over medium-high heat. Reduce heat to medium-low, simmer for 10 minutes more. Strain wine, discarding solids, and set aside to cool.

Put puddings into an 8-by-12-inch nonreactive dish, drizzle with all of the mulled wine, cover with plastic wrap, and allow puddings to soak (they won’t absorb all of the wine), spooning more wine over each pudding occasionally, until moist throughout, 2–3 hours. Serve each pudding

in a shallow bowl, sitting in some mulled wine and topped with a dollop of whipped cream. Serves 8.