Corn Beef and Cabbage Cobbler Dessert

BILLINGSGATE JOURNAL (Dateline San Diego)

GRANNY'S RECIPE: It has been a tradition in the BILLINGSGATE family to celebrate St. Patrick's day by quaffing down a pint or two of Guinness, followed by a special dessert that has been passed down from one generation to the next. We family refer to it as Granny's Irish Pudding. From all accounts, this dessert originated in Ireland, and because of the lack of fruit such as peaches and apples, the ingenious Granny BILLINGSGATE substituted corn beef and cabbage in the recipe.

Granny's Easy Corn Beef and Cabbage Cobbler Dessert

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 table spoon baking powder
Pinch of salt
1 cup milk
4 cups corn beef chunks
3 cups shredded cabbage. **If Korean, substitute Kim Chee
2 cups potatoes, 1 inch cubes
1 cup carrots, diced

Melt butter in a 13x9 inch baking dish

Combine flour, 1 cup sugar, baking powder, and salt;
Add milk, stirring just until dry ingredients are moistened.
Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, corn beef chunks,
shredded cabbage, potatoes and carrots to a boil
over high heat, stirring constantly; pour over
batter (do not stir).

Bake at 375 for 45 minutes or until golden brown.
Serve cobbler warm or cool.

Yield: 8 servings

HAPPY ST. PADDY'S DAY!!!