Bailey’s Donegal Oatmeal Cream

This is a traditional, lightly sweetened Irish pudding which calls for “pinhead oats” also known as “Irish or steel-cut oats.” Do not substitute rolled oats in this recipe! This simple cream has a mousse-like texture and is slightly reminiscent of tapioca pudding with a twist! It’s a bit time-consuming due to the “two day” process. However, well worth the effort and wait! This tantalizing, airy dessert is the perfect complement to any heavy Irish meal or that of any culture!

Donegal Cream Best


16 ounces whole organic milk

1/2 cup pinhead oats

1 pinch salt

1/2 teaspoon ground cardamom (optional, but recommended)

1 large egg, beaten

1 shot or 2 ounces of Bailey’s Irish Cream or good quality Irish whiskey

1 medium to large orange, grated rind with juice

3/4 cup sugar

1/2 ounce (2 packages) of unflavored gelatin

2 tablespoons water

8 ounces heavy cream, whipped

3/4-1 cup fruit sauce, any flavor (slightly thinned fruit jam works well)


8 hours or the night before: Scald the milk (heat to just before boiling but do not let it boil) and remove from heat. Add the oatmeal, cardamom and pinch of salt: stir, cover, and soak the oatmeal for at least 8 hours or overnight in the milk. You may want to stir a few additional times while it’s cooling to avoid any lumps. Refrigerate and wait.

The next day

Reheat the oatmeal and milk mixture just until it starts to boil, reduce heat and simmer while stirring for 3-4 minutes. Pour the mixture into a bowl, cool slightly then add the beaten egg, grated orange rind, Bailey’s Irish Cream (or whiskey) and sugar. Mix well.

Dissolve the gelatin in the orange juice and water.

Add the gelatin juice mixture until well incorporated then carefully fold in the whipped cream.

Pour into individual brandy snifters, parfait glasses or a glass or trifle bowl. Refrigerate until cold about 3-4 hours or until you are ready for dessert! Right before serving, layer with fruit sauce, a large dollop of whipped cream and a few berries of choice.

Serves 4


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