Bailangel Delighteys

It's not often that I'm the beneficiary of divine inspiration, but this morning as I was looking at the bottle of Baileys Irish Cream and the packet of butterscotch Angel Delight that my wonderful mother brought me from England it was as though the clouds parted and heavenly voices began singing.  Of course!  Why had this not occurred to me before?

I had to ingeniously play around with the recipe (substituting 1/2 pint of milk with 1/2 pint of Baileys), and the resulting concoction failed to set into the requisite pudding consistency so I had to whip in a second packet of butterscotch powder.  But the result?

Well, it still didn't set, but it did taste delicious - all the advantages of Angel Delight and Baileys but with none of the downsides.  Not that I can think of any downsides right now, but anyway.  It'll probably be best poured over ice cream, maybe with a Malteser bunny crumbled on the top, and then eaten with a chocolate Hob Nob instead of a spoon.  Now where's that Masterchef application form...?



Step 1: Check the Baileys is good enough.

Step 2: Arrange everything you need.

Step 3: Make sure the Baileys is still good.



Step 4: Pour some of the Baileys (making sure you leave enough to have a tipple later) into a bowl.

Step 5: Confirm the quality of Baileys remains undiminished.

Step 6: Add the Angel Delight.

Step 7: Baileys.

Step ??: Ask a responsible helper to assist with the mixing.



Step D: Lick the Baileys off the whisks.

Step Up: Inspect the mixture.  Resist the temptation to drink it there and then and put it in the fridge to (vaguely) set.

Stepping stone: Clean any kitchen equipment you used, especially if it contained any Baileys.

Stepmother: A few hours later get someone to test it for you, because you're asleep.  Mum's verdict?  It tastes of Baileys.