31 Sweet Irish Desserts Inspired by Classic Flavors

A good Irish dessert list reads like a cozy kitchen playlist—familiar, comforting, and just a little bit indulgent. From fruit-studded breads to creamy puddings, many of these treats grew out of farmhouse practicality: make the most of apples, butter, and whatever else is on hand. Others are newer café favorites that borrow a splash of stout or a swig of Irish cream for easy crowd-pleasing flair. Whip one up for your next gathering and you’ll see why these sweets never go out of style.

1. Irish Apple Tart

Similar to an American apple pie but lighter on the sugar, this tart layers thinly sliced Bramley apples with a hint of clove and cinnamon. The shortcrust pastry is buttery yet sturdy, letting the fruit shine. Serve it slightly warm with a spoonful of fresh cream for a classic finish.

2. Barmbrack

Barmbrack is a lightly sweet tea loaf traditionally enjoyed around Halloween, though many cafés now keep it year-round. Dried fruit is soaked in strong black tea before being folded into a simple batter, giving each bite a fragrant, plump chew. Toast it and add butter for a mid-afternoon treat.

3. Carrageen Moss Pudding

This silky pudding sets naturally thanks to carrageen seaweed harvested from Atlantic shores. The seaweed is simmered with milk, vanilla, and a little sugar, then strained and chilled. The result is a light, almost mousse-like dessert that pairs beautifully with tangy fruit sauce.

4. Porter Cake

Porter cake gets its deep flavor from stout or porter, which moistens the crumb and adds subtle caramel notes. Mixed peel and dried fruit provide bursts of sweetness, while warm spices round everything out. It keeps astonishingly well, making it ideal for gifting—or slow snacking over a week.

5. Guinness Chocolate Cake

Stout amplifies the cocoa in this moist cake, adding a bittersweet edge that balances the sugar. A snowy crown of cream cheese frosting nods to the pint’s iconic foam. It’s a pub dessert staple that feels just as welcome at birthdays.

6. Bread and Butter Pudding

Originally devised to rescue stale bread, this pudding layers buttered slices with dried fruit before bathing everything in eggy custard. Baking transforms the top into a crisp, sugared lid while the center stays soft and creamy. A spoonful of warm whiskey sauce turns it into pure comfort.

7. Yellowman Honeycomb

Sold at the Auld Lammas Fair in Ballycastle, Yellowman is an airy honeycomb toffee with a satisfying crunch. Sugar, syrup, and baking soda work the magic, creating thousands of tiny bubbles as the mixture foams and sets. Snap off pieces to nibble solo or crumble over ice cream.

8. Irish Coffee Meringue Roulade

Here, crisp meringue wraps around boozy, coffee-spiked cream in a light yet indulgent swirl. The contrast between crunchy exterior and silky filling keeps guests coming back for extra slices. A dusting of cocoa echoes the drink that inspired it.

9. Sticky Toffee Pudding

Dates lend natural sweetness and moisture to this beloved sponge, which soaks up a rich caramel sauce right out of the oven. Though its origins lie across the Irish Sea, you’ll spot it on many Irish gastropub menus. Serve hot, and don’t skimp on sauce.

10. Rhubarb Crumble

Irish rhubarb thrives in cool, damp soil, making crumble a spring staple. The tart stalks break down into a jammy compote under a blanket of buttery oats. Add cold custard or fresh cream for temperature contrast.

11. Irish Coffee

This after-dinner classic combines hot coffee, whiskey, brown sugar, and a thick float of lightly whipped cream. The trick is pouring the cream over the back of a spoon so it stays separate. Sip through the cool topping for the perfect balance of warmth and richness.

12. Baileys Cheesecake

Irish cream liqueur folds smoothly into a classic cheesecake base, adding subtle notes of chocolate and vanilla. A crunchy cookie crust keeps the texture interesting. Chill overnight for clean slices and deeper flavor.

13. Fifteens Traybake

Named for its original recipe—15 marshmallows, 15 biscuits, 15 cherries—this no-bake Northern Irish treat is sweet simplicity itself. Condensed milk binds everything before the log is rolled in desiccated coconut and chilled. Slice thick coins for tea-time nibbling.

14. Coffee Walnut Cake

Sponge flavored with instant coffee meets crunchy walnuts for a pleasantly grown-up dessert. A light coffee buttercream covers and fills the layers. It’s perfect alongside an afternoon Americano.

15. Chocolate Biscuit Cake

Beloved by everyone from schoolkids to royalty, this fridge cake needs no oven. Crushed digestive biscuits mingle with melted chocolate, butter, and golden syrup before chilling into a sliceable block. It’s rich, crunchy, and endlessly adaptable with nuts or dried fruit.

16. Bramley Apple Crumble

Sharp Bramley apples soften into a tangy base that contrasts beautifully with sweet crumbs. A little lemon zest brightens the fruit, while brown sugar lends caramel depth to the topping. Best served warm on a drizzly evening.

17. Buttermilk Scones with Jam

Tangy buttermilk helps these scones rise sky-high and stay tender inside. Enjoy them fresh from the oven, split, and slathered with jam—debate continues over whether cream or jam goes on first. Either way, they vanish fast.

18. Soda Bread Pudding

Leftover soda bread transforms into a rustic pudding once soaked in sweetened milk and baked. Bits of raisin or orange zest add extra character. It’s an economical way to stretch yesterday’s loaf into today’s dessert.

19. Chester Cake

Sometimes called “gutter cake,” this bakery favorite repurposes unsold pastries by mixing them with spices, fruit, and syrup, then sandwiching the mixture between pastry sheets. The resulting slice is moist, spiced, and satisfyingly dense. Waste not, want dessert.

20. Coconut Snowballs

Soft marshmallow domes are filled with raspberry jam and rolled in shredded coconut for a retro confection found in many corner shops. They’re sticky, sweet, and wonderfully nostalgic. Keep napkins close.

21. Malteser Squares

This quick traybake folds crushed Maltesers into melted chocolate and butter for a malt-laden crunch. A thin chocolate topping seals everything together once chilled. Kids and grown-ups compete for the corner pieces.

22. Mince Pies

Spiced mincemeat—now fruit-based despite the name—fills buttery shortcrust shells for a festive handheld pie. Irish versions often tuck in a nip of whiskey alongside apples, raisins, and citrus peel. Enjoy warm while the pastry is still flaky.

23. Apple Amber

An old-fashioned favorite, Apple Amber marries tart apples with a cloud of lightly browned meringue. The contrast of silky fruit and airy topping keeps the dessert from feeling heavy. It’s a charming way to showcase autumn produce.

24. Guinness Brownies

Stout deepens the chocolate flavor and lends moisture to these fudgy squares. A sprinkle of flaky sea salt highlights the bittersweet notes. They freeze well—if any survive the first day.

25. Kerry Apple Cake

Hailing from County Kerry, this simple sponge is packed with fresh apple chunks that keep it tender. A hint of mixed spice adds warmth without overpowering the fruit. Serve plain or with a dab of softly whipped cream.

26. Irish Cream Berry Eton Mess

This riff on the British classic folds a dash of Irish cream liqueur into whipped cream for extra decadence. Crunched-up meringue and fresh berries add crispness and zing. Assemble just before serving so the meringue stays crunchy.

27. Ballymaloe Lemon Meringue Pie

The Ballymaloe Cookery School popularized this bright, zesty pie using free-range eggs and real lemons. The curd is silky and tart, offset by sweet, toasty meringue. It’s a refreshing finale after a hearty meal.

28. Blackberry Fool

Wild blackberries puréed with a little sugar fold into softly whipped cream for a dessert that’s more than the sum of its parts. It requires no baking and comes together in minutes. Chill briefly so flavors meld.

29. Baileys Tiramisu

Swapping Italian liqueur for Irish cream gives tiramisu a softer, chocolate-forward profile. The dessert keeps its signature airy texture thanks to whipped mascarpone. Let it rest overnight so the flavors deepen.

30. Caramelised Pear and Almond Tart

Sweet conference pears are gently caramelised before resting atop almond frangipane in a buttery shell. The combination of nutty and fruity notes feels elegant without fuss. A light glaze gives the tart its inviting sheen.

31. Poitín-Poached Pears

Poitín, Ireland’s traditional white spirit, brings gentle heat to the poaching liquid along with cloves, cinnamon, and citrus peel. The pears take on a jewel-like color and a subtle kick. Serve chilled with a spoonful of the reduced syrup.