Bailey’s Donegal Oatmeal Creme

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I wish to thank all of my dear friends for seeing me through a recent, nasty bout of flu. I’m slowly emerging from the quagmire and I have much catch up to play. As the air continues to clear I will thank each and everyone of you for your support and lovely comments. You were missed!

This is one of my first blog posts dating back to March of 2014. It is as noteworthy now as it was back then. ๐Ÿ™‚ Donegal creme is a traditional, lightly sweetened Irish pudding which calls for โ€œpinhead oatsโ€ also known as โ€œIrish or steel-cut oats.โ€ 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! Itโ€™s a bit time-consuming due to the โ€œtwo dayโ€ 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!

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  • 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 Baileyโ€™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)



  1. 8 hours or the night before: Scald the milk (heat to just before boiling but do not let it boil) and remove from heat.
  2. 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 itโ€™s cooling to avoid any lumps.
  3. Refrigerate and wait.

The next day

  1. 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, Baileyโ€™s Irish Cream (or whiskey) and sugar. Mix well.
  2. Dissolve the gelatin in the orange juice and water.
  3. Add the gelatin juice mixture until well incorporated then carefully fold in the whipped cream.
  4. 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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19 Comments Add yours

  1. Osyth says:

    I have been thinking of you and wondering if you were OK – so sorry to hear you had la grippe! It’s an evil beast and you must take time to regain your strength. This is reminiscent of a Scottish pud called Cranachan but dare I say it (well I can because I have Scots and Irish blood) it sounds so much better. I like Cranachan but I feel a possible obsession dawning here. I am going to make this – that much is certain. What is less certain is whether I will be able to bring myself to share or whether I hoover the lot up in a frenzy of oat-creme! Lots of love to you for a wonderful, peaceful, gentle and healing weekend ๐Ÿ™‚ xx

    Liked by 1 person

    1. Hello my dear friend! Thank you for the warm well wishes! So true, this is much like cranachan–I had raspberry creme once & adored it. These light, oat based puddings are difficult to to keep one’s spoon out of during the serving process (and shhh even before) ๐Ÿ™‚ So good to see your smiling words upon my return, Osyth ๐Ÿ™‚ Lots of love โ™ฅ

      Liked by 1 person

  2. spearfruit says:

    Oh my, that looks really good! ๐Ÿ™‚

    Liked by 1 person

    1. Thank you so much Spearfuit! I’m surprised there was any left for the sifters–the spoon kept finding its way into the mixing bowl! ๐Ÿ™‚

      Liked by 1 person

  3. Looks delicious and Im with you; add the cardamom!

    Liked by 1 person

    1. Thank you, Frances! Just the slightest bit makes the orange orangier ๐Ÿ™‚

      Liked by 1 person

  4. Bill says:

    She’s back!

    Liked by 1 person

    1. Thanks, Bill! About 3/4 the way & working toward 100%…it’s good to be back & equally as good to me missed ๐Ÿ™‚


  5. Ugh so sorry you were out sick. The flu can be nasty. Your dessert looks luscious!

    Liked by 1 person

    1. Hi Kathryn! Thanks, hon–not my choice of extra curricular activities hands down ๐Ÿ™‚ This pudding is a good one for sure. I believe I had to wash extra spoons that day ๐Ÿ™‚ Stay well, Sweetie โ™ฅ

      Liked by 1 person

  6. Oh no Lana! Sorry to hear about that , glad to know you are better ๐Ÿ™‚ this looks delicious !

    Liked by 1 person

    1. Hi Sweet Freda!! Thanks so much! Have a wonderful weekend & can’t wait to play catch up with your goodies ๐Ÿ™‚

      Liked by 1 person

      1. You too dear ๐Ÿ™‚

        Liked by 1 person

  7. cynthiamvoss says:

    Sorry to hear about your illness! I hope someone makes you a bowl of this creme to help you recover ๐Ÿ™‚

    Liked by 1 person

    1. Thank you, Cynthia! I wonder who I can bribe?? lol! Good to see you, hon ๐Ÿ™‚

      Liked by 1 person

      1. cynthiamvoss says:

        You too! Feel better and enjoy the rest of the weekend!

        Liked by 1 person

  8. Hi Lana, so sorry you have been so ill, and hope you feel better really really soon. I missed you and wondered what had happened. Well you are back, yay ! Now just take it easy, and don’t over do it.
    This pudding looks really divine, and something I know I will enjoy.
    Welcome back my friend. x

    Liked by 1 person

    1. Thank you, Lynne ๐Ÿ™‚ I’m working my way back into full force, but need a bit of rest in between. The creme is divine…so light & full of sweetness, but not too much ๐Ÿ™‚ Thanks again โ™ฅ

      Liked by 1 person

  9. I have been stopping by every few days worrying about you!!!


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