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Tag Archives: St Patrick's Day
  • Posted on March 16, 2017

    Irish Stout Cake for St Patrick's Day

    In celebration of St Patrick’s day, what better recipe to share than one that uses everyone's favourite Irish drink - Guinness. This stout cake really showcases the rich, dark nature of the classic Irish ‘perfect pint’ and by adding extra malt, it creates an even more sensational bake.

    Irish Guinness Cake from LOLA's recipe book

    Irish Stout Cake

    50 ml/3 ½ tablespoons dark Irish stout (we use Guinness)

    250 g/2 ¼ sticks butter

    400 g/2 cups white sugar

    100 g/1 cup cocoa powder

    30 g/3 ½ tablespoons malt powder (we use Horlicks)

    150 ml/ ¾ cup sour cream

    2 eggs

    1 teaspoon pure vanilla extract

    2 teaspoons bicarbonate of/ baking soda

    275 g/2 cups plain/all-purpose flour


    25 g/ ¼ stick butter, softened

    100 g/ ¾ cup icing/

    confectioners’ sugar

    200 g/7 oz. cream cheese

    grated chocolate, to decorate

    23-cm/9-inch springform cake pan, greased and lined with baking parchment



    Preheat the oven to 180°C (350°F) Gas 4.

    Put the stout and butter in a large pan set over gentle heat. Don’t let it boil, just let the butter melt through the liquid. Add the sugar, cocoa and malt powder to the warm

    butter-stout mixture and whisk gently to get rid of any lumps. Add the sour cream and stir in – this will cool the mixture sufficiently so that you can add the eggs and then the vanilla extract. Continue to mix until all the ingredients are completely incorporated.

    Add the bicarbonate of soda/baking soda and then begin to add the flour, little by little, stirring each time until fully incorporated.

    Pour the mixture into the prepared cake pan and bake in the preheated oven for 50–60 minutes. A skewer should come out clean when inserted into the centre. Turn out, them allow the cake to cool completely before decorating.

    To make the cream cheese frosting, place the softened butter in a large bowl and add the icing/confectioners’ sugar and cream cheese. Using a stand mixer or handheld electric whisk, slowly and carefully beat everything together. Once combined, increase the speed and whip until you have a soft and fluffy frosting.

    Place the cooled cake on your serving plate and loosely spoon over the frosting – we like to use a very informal swirl technique, but this is entirely up to you. Sprinkle around the top edge with grated chocolate to finish.


    This recipe is from LOLA's A cake Journey Around the World, available here.

    LOLA's A Cale Journey Around the World




    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with baking, chocolate, recipe for the weekend, St Patrick's Day, sweet, cake, LOLA's, irish, guinness

  • Posted on March 17, 2015

    St Patrick's Day Irish Coffee

    Happy St Patrick’s Day everyone! We couldn’t let today go by without sharing a special Irish Coffee recipe from our coffee, whisky and cocktail expert, Tristan Stephenson (though he has some thoughts on the subject that might surprise you). If you love the traditional combination of cold cream floating on top of a very sweet whisky and coffee mix, then we hope you have a lovely evening celebrating and enjoy your drink! If, however, you’ve always wondered why those three delicious ingredients don’t quite hit the spot as you would expect, then Tristan has some ideas to update the classic and create something truly wonderful for you to make, taste, and experience. Don’t worry though, the basic elements of this drink are unchanged so you can still raise a glass of the Stephenson Irish Coffee to St Patrick... Have a good one!

    Tristan Stephenson's thoughts on Irish Coffee... 

    This is the second book in which I have featured an Irish coffee, and if you’ve read my comments on the drink in The Curious Bartender: An Odyssey of Whiskies, you will no doubt find this an ironic turn of events.

    My passion for cocktails, whiskey and coffee ought to elevate my personal appreciation of the Irish coffee above all other worldly things. In fact, the opposite is true. I possess such a senseless hostility towards this iconic drink that an Irish bartender presuming to serve me one would be reduced to tears by cold stare alone – did I mention that I am of Irish descent? And so the paradox deepens…

    Recently my distaste has developed into a morbid curiosity. It has become a personal mission to make this drink taste good, while at the same time convincing others that the classic version is bad.

    You see, on paper Irish Coffee should work. We have the combined powers of fat, sugar, alcohol and caffeine – some of life’s greatest pleasures – all working towards a common goal of deliciousness. But in mixing sweetened coffee and whiskey together we discover not a grand unification but an abomination of epic proportions. Nuances are lost, subtleties abandoned and we are left with only wood-flavoured coffee and hot alcohol fumes. The purpose of the cream is to temper the heat of the coffee and the burn of the alcohol – a kind of chilled safety blanket – but the damage has been done and no amount of cream can save us. The problem lies less in the ingredients and more in the execution: balance and ratio have been sacrificed for simplicity and ease of service.

    My new recipe is effectively a reverse of the classic where warm whiskey-flavoured cream is floated on top of chilled sweetened black coffee. The effect of warm cream on the lips is far more pleasant than dipping your lip into cold cream on top of a classic Irish Coffee only to have it burnt a moment later by the hot coffee underneath. I have also mixed the whiskey with the cream, rather than the coffee, since together these two have proven a powerful affinity (see exhibit A: Bailey’s).

    For the coffee I recommend using something a little darker roasted, as it’s chocolate, caramel and vanilla characteristics we’re looking for here. Brew as iced coffee, or cold drip, then sweeten it slightly in the service of after-dinner appeal.

    Stephenson Irish Coffee Recipe


    SERVES 1

    For the Coffee

    150 g (150 ml/5 fl. oz) cold drip/chilled black coffee

    5 g/1 teaspoon granulated sugar (or to taste)

    For the Cream

    300 ml/10 fl. oz whipping cream

    100 g (100 ml/3 1/2 fl. oz) Teeling Single Grain Irish Whiskey

    0.8 g/ 1/32 oz xanthan gum

    20 g/ 3/4 oz granulated sugar

    1. Brew the coffee using your chosen method and sweeten to taste.

    2. Use a balloon whisk or a free-standing mixer to whisk the cream, whiskey, xanthan gum and sugar until fully combined and smooth.

    3. Carefully lay the cream mixture on top of the coffee using a wooden spoon or a ladle. Alternatively, if you happen to own a 500 ml/1 pint cream whipper and a nitrogen oxide (N2O) cartridge, add the cream to the whipper and charge it with one 8 g/3⁄4 oz N2O cartridge. Hold the whipper in a warm-water bath or pan at 60°C/140°F, and shake briefly before dispensing onto the surface of the drink.

    Note: Both elements of this drink can be stored for up to a week in the fridge, then built together to order.


    Find out more about The Curious Barista's Guide to Coffee by Tristan Stephenson or buy the book here!

    This post was posted in Recipes, UK, What's new and was tagged with drinks, coffee, Tristan Stephenson, St Patrick's Day, whisky, 2015

  • Posted on March 17, 2014

    St Patrick's Day Drinks

    Happy St Patrick’s Day! Today we’re sharing a couple of after-dinner drinks for those of you who are choosing a night in tonight rather than a trip to the pub, so that you can enjoy the Irish celebrations in your own home! Both recipes are taken from the handy book, Brown Booze, which will have you whipping up the most delicious drinks from just a few brown spirits hanging around in your cupboard!

    Honeyed Irish

    Irish whiskey is generally triple-distilled and unpeated, so the flavors are much softer than in other whiskeys. This old-fashioned variant tries to keep this delicacy, gently sweetening with honey. You can use any honey but I find for this and most other drinks a light, flowery style works best.

    5 parts Irish whiskey

    1 part honey syrup (see note)

    2 dashes Regans’ Orange Bitters

    Garnish: large lemon twist

    Honey syrup is much easier to mix in a cocktail than pure honey, which tends to stick to the glass. Stir all the ingredients over ice and strain over fresh ice into a whiskey glass. Garnish with a well-squeezed lemon twist.

    Honey: One of the sweetest natural products on earth, so sweet, in fact, that it is immune to microbial  infection and will last indefinitely in the store cupboard. The flavor of honey depends on which flowers the bees visit. Almost all styles will work in cocktails but for versatility I would choose a medium-bodied wild-flower honey. Because it is so sticky, it can be difficult to use neat in cocktails, so a good tip is to make a honey syrup. Simply mix two parts honey with one part hot water and stir until fully combined. Any unused syrup can be stored in the fridge for next time.


    Irish Coffee

    This drink was created at Shannon airport, which used to be a fueling stopover for transatlantic flights. It relies on the counterpoint between hot, sweet, boozy coffee and cold, unsweetened cream. Whipping the cream by hand gives you better control of the texture. Americano coffee (espresso and hot water) will make a more satisfying blend than cafetière coffee, as it is hotter. Anyone using squirty cream from a can should be shot on sight.

    4 parts whipping cream

    2 tsp sugar

    4 parts Irish whiskey

    9 parts strong coffee

    Garnish: none

    Lightly whip the cream until the bubbles on the surface no longer hold. Mix the sugar, whiskey, and coffee  together in a heatproof glass or wine goblet. Using a bar spoon, float the cream on the top.

    Brown Booze by Michael Butt is available here.

    Other drink books from us on our current list of publications include :-




    Have a great evening everyone!

    This post was posted in Book Reviews, Featured, Featured, News, News, UK, US and was tagged with 2013, drinks, brown booze, celebrations, St Patrick's Day

  • Posted on March 10, 2014

    St Patrick's Day Cupcakes

    A guest post from Craft it Up, authors of Craft it Up Around the World.

    Here in the Craft It Up studio we need very little encouragement when it comes to cupcakes and baking with the kids! 

    This is such a great baking project where you can sneak in some colour mixing, weights and measurements and safety drills. At least that's what we're telling ourselves. Really, we just love cupcakes! And who wouldn't when each mouthful is a rainbow of cake?

    Happy St Patrick's Day!

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with baking, cupcakes, Libby Abadee, kids, craft it up, guest post, St Patrick's Day, project

  • Posted on March 10, 2014

    St Patrick's Day Competition!

    With St Patrick's Day a week today, we're all planning our celebrations and stocking up on Guinness, but nobody wants to be the one sprawled on the floor or wrapped around a toilet at the end of the night - or worse, at the beginning! So we've got three copies of How to Drink and Not Look Like an Idiot by drinks expert, Emily Miles, to giveaway!

    Would you like to win the book that will stop you looking like a drink idiot? Whether you need a helping hand to understand the different wines, beers, spirits and drinks you should know about, or a few words of witty wisdom about an all day drinking event, simply follow us on Twitter @DognBoneBooks and re-tweet any #stpatricksgiveaway tweet to enter! Three lucky winners will be announced on Thursday 13th March, so that we can post out the prizes in time for some pre-drinking advice for St Patrick's Day on Monday or for any weekend celebrations!

    Good luck everyone!

    This post was posted in Competitions, News, UK, What's new and was tagged with drinks, prize, Emily Miles, St Patrick's Day

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