This is a Ballymaloe Recipe from our Restaurant in Cork

Raspberry Fool

Serves 4-5


  • 450g/1lb/4 cups raspberries
  • 340g/12oz./1 1/2 cups sugar
  • 120ml/4 fl. oz./1/2 cup water
  • 470ml/16 fl.oz./2 cups whipped cream
  • 1 egg white

Liquidise and then sieve raw fruit. Dissolve sugar in water. boil for 1 minute and leave to cool. It should set to a jelly. Boil again, if it does not. Mix to taste with fruit and add whipped cream and stiffly beaten egg white.


White Soda Bread

Preheat the oven to 250deg C

Makes 1 loaf

450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 - 1 pint, 1 1/4 - 2 1/2 cups) sour milk or buttermilk


Carrageen Moss Pudding

Carrageen Moss is a seaweed which can be gathered off the south and west coasts of Ireland. It is rich in iodine and trace elements and is full of natural gelatine. Carrageen means 'little rock' in Gaelic.

Recipe Details

Serves 4-6
  • 1 semi-closed fistful (5g) cleaned, well dried Carrageen Moss
  • 1 1/2 pints (900ml/3 3/4 cups) milk - use 1/2 and 1/2 in America
  • 1 tablespoon (1 American tablespoon + 1 teaspoon) castor sugar
  • 1 egg, preferably free range

Globe Artichokes with Melted Butter

Serves 6 as a starter


  • 6 globe artichokes
  • 1.2 litres of water
  • 2 teaspoons salt
  • About 2 teaspoon white wine vinegar
  • 175g butter
  • Juice of ¼ lemon, freshly squeezed

Have a large saucepan of boiling water ready and add 2 teaspoon of vinegar and 2 teaspoon of salt to every 1.2 litres of water. Pop in the artichokes and bring the water back to the oil. Simmer steadily for about 25 minutes. After about 20 minutes you could try testing to see if they are done. 

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