Griddlecakes with Stout Ice Cream and Cherries

Paul Bloxham serves a dessert of traditional Irish griddlecakes with homemade stout ice cream and mouth-watering cherry compote
By Paul Bloxham
Griddlecakes with Stout Ice Cream and Cherries
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes plus 2 hrs freezing
  • Effort: medium


  • 4 eggs
  • 250 ml milk
  • 150 g light brown sugar
  • 300 g wholemeal flour
  • 100 g oats
  • 50 g millet
  • 50 g sunflower seeds
  • 150 g plain flour
  • 50 g cracked wheat germ
  • 1 tbsp baking powder
  • 175 g butter, melted

For the cherry compote

  • 100 ml water
  • 1 kg fresh black cherries, pitted
  • 150 ml kirsch
  • 1 tbsp lime juice
  • 1 pinches black pepper
  • 150 g caster sugar
  • 2 tsp cornflour

For the stout ice cream

  • 200 ml stout
  • 200 ml whole milk
  • 400 ml cream
  • 75 ml glucose syrup
  • 200 g sugar
  • 10 egg yolks


1. In a bowl, mix the eggs, milk, and brown sugar. Add the wholemeal flour, oats, millet, sunflower seeds, plain flour, cracked wheat, baking powder and mix until smooth. Add the melted butter and mix for about 5 minutes.

2. Pour 1 cup of the mixture onto a preheated griddle iron brushed with oil. Cook until the griddle cake is cooked through, about 3 minutes, then turn and continue to cook for another minute. Repeat with the remaining batter.

3. For the cherry compote, mix the water, kirsch, lime juice, and black pepper in a saucepan.

4. Thoroughly mix the sugar and corn flour before adding this to the saucepan. Bring to the boil, add the cherries and simmer gently for 5 minutes until the cherries are soft. Leave to cool and reserve.

5. For the ice cream, mix together the beer, milk, cream, glucose, and sugar and bring to the boil. Remove from the heat and drizzle this mixture into the egg yolks while whisking vigorously.

6. Strain through a fine sieve into a plastic bowl, placed inside a larger bowl full of ice, and allow to chill. When the ice cream base is cold, freeze in an ice cream machine or in a tub in the freezer for at least 2 hours, stirring every half hour.

7. Serve the griddle cakes with the cherries and stout ice cream.

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