Sweetbird Syrup 1L Irish Cream

£6.44
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Sweetbird Irish Cream Syrup

The kick of Irish whisky blended with the smooth, sweet taste of cream whats not to love? Irish cream is an idyllic pairing of two contrasting flavours, and is a particularly popular addition for spicing up a regular brew of coffee. Sweetbird Irish Cream Syrup is a deliciously accurate representation of Irish cream, and is the perfect blend for those requiring a non-alcoholic Irish coffee.

Along with being approved by the Vegan Society, Sweetbird syrups also have the advantage of being free from artificial flavours, gluten and GMO.

The History 

In 1971, a group of workers at Gilbeys of Ireland set out to create a new, luxurious beverage. This drink needed to be innovative and indulgent in equal measure. One idea that cropped up was a combination of two popular Irish flavours whiskey and cream. This wasnt an entirely unique pairing. To help alleviate an upset stomach, one old-fashioned remedy was mixing whisky and cream together. But this was never fashioned into a commercial drink for one big reason: the two ingredients only blended well for a very short period of time. 

After three years of trial and error, they finally came up with a secret recipe that would allow whisky and cream to blend harmoniously without separating, and have a long shelf life. Created in a regular kitchen mixer, the new and luxurious beverage they desired was launched on November 26th, 1974: Baileys Irish Cream. The recipe made use of premium Irish whisky, rich dairy cream, cocoa extract and other ingredients. The process in making the liqueur also means it is fine to enjoy 24 months after it is produced. 

As the first cream liqueur to hit the market, Baileys had a novel selling point. The drink proved to be a hit and, as of today, Baileys is sold in over 150 countries. Other brands of Irish cream have cropped up over the years, and the flavour is more popular than ever. As well as being savoured as a drink by itself, Irish cream also appears in the likes of chocolates, ice creams and lattes.

Recipe Idea

Easy Molten Chocolate Pudding Cakes with Irish Cream 

Pudding cakes with melt-in-the-middle chocolate are tricky to achieve, right? While this might be the case generally and why you may have avoided trying to attempt making them in the past this recipe shows it can be done without any fuss. The naughtiness factor of the dessert is cranked up to eleven with the addition of a delicious whipped cream flavoured with Irish cream, which can be made at home in seconds using a whipped cream dispenser and cream chargers!

What you will need: 

  • High-quality chocolate, 70% cacao minimum (100g)

  • Unsalted butter (110g)

  • Two eggs

  • Two egg yolks

  • Cocoa powder (4 tbsp)

  • Caster sugar (120g)

  • Plain flour (100g)

  • Sweetbird Irish Cream Syrup (60ml)

  • Fresh cream (240ml)

  • Whipped cream dispenser

  • Cream chargers

- Preheat the oven to gas mark 4/180C. 

- Break up the chocolate into pieces and place in a heatproof bowl. Add 100g of unsalted butter into the bowl with the chocolate. Heat up a saucepan with water and put the bowl on top. Constantly stir the butter and chocolate together, continuing to do so until both ingredients are fully melted. When done, remove the bowl from the heat and give it a chance to cool. 

- In a separate large bowl, place the eggs, egg yolks and caster sugar. With the assistance of an electric hand mixer, blend the ingredients together until theyre well mixed. 

- With the remaining butter, grease four ramekins and then dust them with the cocoa powder. Note: the ramekins should be around 75mm in diameter. 

- Add the cooled chocolate to the sugary egg mixture. Whisk together well. Sift the plain flour over this new mixture. Now fold the flour into the mix. Divide the chocolate mixture evenly between the four ramekins. 

- Place the ramekins into the oven for 15 minutes. This will deliver a cake with plenty of melted chocolate in the middle. However, if youd prefer less sauce and more cake, leave the ramekins in the oven for an additional two-three minutes. 

- When done, remove from the oven. Be careful as you run a knife around the edge of the cakes. Turn the ramekins over and onto plates to remove the cakes. 

- Pour the fresh cream and Sweetbird Irish Cream Syrup into a whipped cream dispenser. Screw a cream charger into the dispenser and ensure the devices lid is tightly closed. Shake the dispenser for a few seconds, which will result in a light, airy whipped cream. 

Note: Depending on the amount of whipped cream desired, it may be necessary to use multiple cream chargers/ more whipping cream. Add more syrup as required.

  • Squirt a liberal amount of this Irish cream concoction to the side of the molten chocolate puddings, and enjoy.


Additional Product Information
Brand: SweetBird

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Nutritional information
per 100ml
Energy per 100ml
352
Fat
0g
Saturated Fat
0g
Total Carbohydrates
86.8g
Of which sugars
86.8g
Protein
0g
Salt
0.03g
Values may vary from batch to catch due to variations which can occur in natural ingredients.

Ingredients: Sugar, water, flavourings, colour= plain caramel, acidity regulator= citric acid.

Disclaimer: Customers need to check the label when receiving the products in case of allergies or expiration dates. We are unable to accept liability for any incorrect information. This does not affect your statutory rights.

If a customer finds any misinformation on the label received, please report it directly to us and you will earn a £5 shopping voucher.
Trade & Wholesale

We do offer N2O cream chargers & cream whippers at wholesale. Orders over 600 cream chargers we deem as a wholesale quantity. Retailers can also order pallets once your wholesale application has been approved which will allow you to purchase higher volume such as 8 cases (quarter pallet), 16 cases (half pallet) or 32 cases which is a full pallet.

You will required to fill out forms so we can check your reason for wholesale and before we are able to discuss prices.

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