Prep 40 mins
Cook 25 mins
The oatmeal and nut mixture in this dessert is usually baked on fruit; here, it is cooked on its own, then layered with currants and a pudding made with Baileys Original Irish Cream.
- 1 cup old fashioned oats
- 3⁄4 cup all-purpose flour
- 1⁄2 cup packed golden brown sugar
- 2 teaspoons instant coffee crystals
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 1⁄2 cup chilled unsalted butter, cut into 1/2-inch pieces
- 3⁄4 cup coarsely chopped walnuts
- 1 1⁄4 cups chilled whipping cream
- 12 tablespoons baileys original irish cream
- 3⁄4 cup packed golden brown sugar
- 6 large egg yolks
- 1⁄4 teaspoon ground nutmeg
- 12 tablespoons dried currants
- Make crunch:.
- Preheat oven to 350°F
- Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps.
- Mix in walnuts.
- Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes.
- Cool completely, (Can be made 2 days ahead. Store airtight.).
- Make Pudding:.
- Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl.
- Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.
- Remove from over water and beat until cool, about 8 minutes.
- Mix in remaining 6 tablespoons liqueur.
- Beat remaining 1/2 cup cream in medium bowl to medium peaks.
- Fold into custard.
- Cover and chill at least 4 hours or overnight.
- Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.