BAKE WITH BAILEYS THIS EASTER.

Many people worldwide celebrate Easter with church services, music, candlelight, flowers, family reunion and good food. With the ongoing Covid-19 crisis, we all want to stay together with our family and close friends, and what a better way to spice up this Easter than baking with Baileys Irish Cream liqueur.

You could make it more exciting by having a Baileys Irish Cream baking contest, here are some recipes;

Baileys donuts.

4 cups of flour

½ cup of oil or butter

1 tsp of salt

1 tsp of vanilla flavor

2tbsp of milk powder

 2 eggs

½ cup of regular sugar

1 tbsp dry yeast

1 cup warm milk

Mix all the dry ingredients then add the wet ingredients. Whisk until well combined. Let it rest until the dough rises. Roll out, cut and fry on medium high heat until puffed and golden brown.

For the glaze;

2 cups of icing sugar

1 cup dark cocoa powder

½ cup Baileys Irish Cream

½ cup plain unsalted butter

Mix the icing sugar, dark cocoa powder, add Baileys Irish Cream until you achieve a nice thick chocolaty paste. Melt the butter and pour it in. This gives the glaze a shiny touch and prevents the glaze from soaking into the donuts and making them soggy. Dip one side of the donuts and set aside until it sets.

Chocolate coffee cupcakes with whipped cream.

1 cup self-raising flour

2-3 tablespoon of cocoa

½ cup of margarine

½ cup of sugar

2 eggs

½ cup of milk

¼ cup of hot water

1 tbsp of instant coffee

¼ cup of Baileys Irish Cream

Baileys whipped cream;

1 ½ cups of sweetened heavy/ whipped cream

100 grams of dark chocolate

¼ cup of Baileys Irish Cream

Baileys pudding;

50g chopped prunes

300g mixed dried fruit

150g glacé cherries, roughly chopped or halved

zest and juice 1 lemon

zest and juice 1 orange

100g soft brown sugar

2 tsp mixed spice

150ml (2.4 alcohol units) Baileys Original Irish Cream

2 eggs

50g hazelnuts halved

50g almonds, roughly chopped

1 apple peeled, cored and chopped

100g self-raising flour

175g fresh breadcrumbs

125g frozen butter

Red currants and holly, to serve

For the syrup

2 tbsp honey

1 tbsp (0.3 alcohol units) Baileys Original Irish cream

1 tbsp butter

To prepare;

• In a medium bowl, add the mixed prunes, dried fruit, glacé cherries, lemon and orange zest, sugar, mixed spice and the Baileys. Cover and leave overnight to soak up the flavour and soften.
• Heat oven to 160C/140C fan/gas 3. Grease a 1.5l pudding bowl with butter and line the bottom with a circle of baking paper. Add the eggs, nuts, apple, self-raising flour and breadcrumbs to the fruit mixture. Mix together and grate in the frozen butter. Spoon into the lined bowl, cover with baking paper and then foil. Secure with a large rubber band or tight string.
• Place in a roasting tin and pour boiling water around the bowl. Cook for 6 hrs. Remove and keep in the fridge for 6 weeks.
• On the day of serving, place a strong saucer in the bottom of large stock pot. Pour water in and then place the bowl on top. Leave to steam on a low heat for 2 hrs. Remove and place a plate on top. Turnover and remove the bowl and paper.
• Heat the honey, Baileys and butter in a small pan until melted. Brush over the pudding, then add red currants and holly, to serve.

Enjoy the quality time you have with your family and don’t forget to share with someone, sharing is caring. Happy Easter!