Ingredients: • 1 cup steel-cut oatmeal, toasted
• 4 cups water
• 1 cup milk
• 2 large eggs
• 3/4 cup light brown sugar
• 2 tablespoons unsalted Kerrygold Irish butter, melted
• 1 tablespoon grated orange zest
• 1/4 teaspoon ground nutmeg
• 1/2 cup golden raisins, chopped
• 2 tablespoons Irish Cream liqueur
• Crème Fraîche for serving
Oatmeal is more than simply a favorite breakfast cereal, especially in Ireland, where it’s becoming increasingly popular as a recipe ingredient. This recipe features steel-cut oats, which are whole grain, pinhead oats that resemble mini rice particles. Their distinctive crunchy texture makes them perfect for puddings and other sweets.
Preheat the oven to 350°F. Butter a 1 1/2-quart casserole or soufflé
In a medium saucepan over high heat, combine the oats and water. Bring to a
boil, then reduce the heat to a simmer and cook, stirring frequently, for 20
minutes, or until the liquid is absorbed.
In a large bowl, whisk together the milk, eggs, sugar, butter, orange rind,
and nutmeg. Stir in the raisins and Baileys, then stir in the oat mixture. Pour
into the prepared dish and bake for 35 to 40 minutes, or until lightly browned
and set. Serve warm with crème fraiche, if desired. Serves 6 to 8
Note: To toast steel-cut oats, preheat the oven to 300°F. Spread out the
oats in a pie plate, and bake for approximately 20 minutes. Unused toasted oats
can be stored in a tightly covered container for future use.