For the festive season, Bailey’s has teamed up with a group of inspiring creators in the food and drink industry to create fun, festive recipes.
Led by sought-after baker Lily Vanilli and including mixologist Missy Flynn, chocolatier Lucie Bennett, ice cream supremo Sophia Brothers and top barista Celeste Wong, the talented troupe have mastered a decadent series of with Bailey’s Chocolat Luxe and Baileys Original Irish Cream.
Here are a few of our favourite recipes:
Miss Flynn’s Banana Bailey’s
1 Unit – Serves one
Ingredients
1/2 banana
100 ml of banana milk
35 ml Baileys Chocolat Luxe
A handful of ice
Method
Blend all ingredients together.
Fill a rocks glass with ice, pipe Lily’s salt caramel sauce around the edge letting it run down the sides.
Pour the blended drink over the top, garnish with gold pecans and caramel popcorn.
Lily Vanilli’s Baileys sticky toffee pudding with salted caramel and custard
Makes 15 mini cakes/bundts
For the sticky toffee pudding:
225g dates
175ml boiling water
Spices to taste – tonka, cardamom, cinnamon, nutmeg
85g butter (soft)
140g dark brown sugar
2 eggs
175g self raising flour
1tsp bicarbonate of soda
100ml whole milk
Ahead of baking this cake: soak the dates in the boiling water, with the spices. Leave to steep for at least and hour, preferably overnight (or even longer if you like).
In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
Add the eggs and beat just to combine evenly.
In a separate bowl, combine the flour and bicarb evenly, then add it to the mix and beat just to combine until smooth.
Blitz up your the dates and add to the mix (make sure they’re cool) .
Now add the milk, the mix will split at this stage but don’t worry
I use a mini bundt pan, well sprayed, but you can use and cupcake sized baking tin you like. The mixture rises a little but not much so fill your tray around 3/4 full.
Bake for 15 mins or until just baked.
For the custard
400ml milk
7 egg yolks
80g caster sugar
20g cornflour
35ml Baileys Original Irish Cream (0.9 units)
Whisk together the yolk, sugar & cornflour until its pale & fluffy: approx 3 mins
In a heavy bottomed pan, heat the milk until its simmering and just about to boil.
Now mix in the yolk mixture with your just boiling milk, whisking constantly
Continue heating until the custard starts to thicken, whisking regularly and keeping a close eye on it. Be sure to scrape the base of the pan with your whisk to stir back into the mix any thicker custard at the base of the pan. This may take 6-7 mins or even more, keep going until the whisk leaves a trail in your custard when you run it through the middle.
Add your Baileys Original Irish Cream, then cool (keep covered with clingfilm) &set in the fridge.
For the caramel:
200ml double cream
¾ tsp sea salt
225g caster sugar
50g glucose syrup
65ml water
65g salted butter
50ml Baileys Original Irish Cream (2 units)
In a small saucepan or microwavable jug warm the cream and salt, until hot but not boiling. If cooking on the hob stir the cream often to avoid scorching. Cover to keep warm whilst you make the caramel.
Make a dark, wet caramel with the caster sugar, glucose syrup and water.
Once the caramel is ready, remove from the heat and being very careful, gradually add the warmed cream and salt. It will bubble and spit ferociously.
Do not stir until the bubbles have died down.
Add the butter and stir well.
If you don’t have a smooth sauce and have lumps of caramel, return to a low heat and stir until the lumps have dissolved. Add the Baileys and stir well to incorporate.
Store in the fridge for up to 2 weeks, warm gently to make liquid or scoop dollops cold.
To assemble – pipe the centre of a cooled bundt with custard, then drench in the salt caramel, I finished mine with a gingerbread autumn leaf, painted in edible gold lustre but finish however you like – white sesame works well with the flavours.
* if you’re making a cake version you could cut a little hole out of the centre of the cake to pipe in the custard – or just serve it on the side.
Lily Vanilli’s Baileys Salted Caramel Brownies
Preparation time: 25 minutes
Cooking time: 18 minutes
Makes: 12
For the Brownie
5 medium eggs
300g dark chocolate (minimum 70% cocoa solids), broken into pieces
300g unsalted butter, room temperature, cubed
400g caster sugar
80g cocoa powder, sifted
130g self-raising flour, sifted
70g plain flour, sifted
One 25cm square cake tin, lined
For the caramel:
200ml double cream
¾ tsp sea salt
225g caster sugar
50g glucose syrup
65ml water
65g salted butter
50ml Baileys Original Irish Cream (2 units)
In a small saucepan or microwavable jug warm the cream and salt, until hot but not boiling. If cooking on the hob stir the cream often to avoid scorching. Cover to keep warm whilst you make the caramel.
Make a dark, wet caramel with the caster sugar, glucose syrup and water.
Once the caramel is ready, remove from the heat and being very careful, gradually add the warmed cream and salt. It will bubble and spit ferociously. Do not stir until the bubbles have died down.
Add the butter and stir until smooth.
If you don’t have a smooth sauce and have lumps of caramel, return to a low heat and stir until the lumps have dissolved. Add the Baileys Original Irish Cream and stir well to incorporate.
Store in the fridge for up to one month, warm gently to make liquid or scoop dollops cold.
- Preheat the oven to 180°C fan assisted/gas mark 6.
- Whisk the eggs in a bowl, then add the chocolate and set aside.
- Melt the butter in a pan, then add the sugar and stir until dissolved. Pour into the bowl with the chocolate and eggs, stir to melt, then beat for 3–4 minutes.
- In another bowl, whisk together the cocoa powder and flours and fold into the chocolate mix.
- Transfer to your prepared tin and drizzle generously with the Baileys caramel, then bake for 18 minutes, or until you have a crisp top and a middle that wobbles when you gently shake the tray. Remove from the oven and leave to cool and set in the tin before eating warm, or transfer to the fridge to eat later.
Lily cut hers up and arranged it into a Christmas star, decorated with toasted nuts painted with edible gold lustre.
Follow Missy Flynn on Instagram: @ritasdining
Follow Lily Vanilli on Instagram: @lily_vanilli_cake
Follow Celeste Wong on Instagram: @the_girl_in_the_cafe
Follow Lucie Bennett on Instagram: @lucie_bennett
Follow Sophia Brothers on Instagram: @nonnasgelato
Follow Bailey’s on Instagram: @baileysofficial #TreatUp
