Chef Clark

Here's a great restaurant 

and recipe featured in:

 "Restaurant Digest"


"Back to Dublin"

The BAKEHOUSE - Dublin, Ireland

"Located on the Dublin Docklands in the heart of the International Financial Services Center – this location is within one of the most beautiful historic buildings in Dublin.  


What the Heck is a Gur Cake?

The unique name “Gur Cake” is thought to have originated from gurriers, or children who skipped school! Known as “on the gur” to the fine folk of Dublin city, this sweet cake got its name from its affordable ingredients -- bread and fruit -- making it something attractive to a child with very little pocket money. To many who grew up in Dublin, Gur Cake would be a recognizable part of their childhood. 

Here's the Recipe:


3oz Odlums Cream Plain Flour

12oz Bread (day old, with crusts removed)

Cold Water

1 level teaspoon Odlums Baking Powder

8oz Shamrock Dark Muscovado Sugar

2oz Butter or Margarine

2 dessertspoons Goodall's Mixed Spice

8oz Shamrock Raisins

 large Egg (beaten)

¼pt Milk

Rind of 1 Lemon

For Shortcrust Pastry

12oz Odlums Cream Plain Flour

Pinch of Salt

6oz Butter or Margarine

Cold Water

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12 years in the making. A 200-page seafood cookbook, reference book, textbook, and biography. 

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28/29, The CHQ Building, Custom House Quay, IFSC, Dublin 1, Ireland

Gur Cakes!

Directions for the Shortcrust Pastry

Put flour and salt into a bowl, and coarsely rub in the butter/margarine.  

Add sufficient water to make a soft dough. Lightly knead. 

(The pastry is best chilled before rolling)

Directions for Assembly and Baking

Preheat oven to 375°F

Grease a small roasting tin or a 10” x 12” x 2” tin.  

Cover the bread with cold water and allow to stand while making the filling and the pastry.  

Make the pastry as per above, cover, and leave in the fridge.  

Put the flour and baking powder into a bowl, add the sugar, and rub in the butter/margarine. Mix in the mixed spice.  

Squeeze the bread dry of the water and place in a bowl, mix in the fruit. Add to the flour mixture and beat. 

Add the beaten egg and milk and stir, then add the lemon rind. Leave aside.  

Divide the pastry in half. Roll out one half to fit the baking tin. Transfer the bread and fruit mixture evenly over it. 

Cover with the other half of the pastry. Prick through the top pastry with a fork or knife. 

Bake for about an hour then leave in the tin to cool. Cut in squares and sprinkle with icing sugar.

     In my new book I about every significant restaurant that's in the district (even one of my favorites that has closed down.) I didn't mention many fast food national chain restaurants, but I did include some local Louisiana chain restaurants. I didn't include any recipes in this book, but you can find many recipes from these restaurants in my earlier publications. One of the special features of my book is each restaurant's complete core menu.

Softcover ($40.00)

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Restaurant Digest is a compilation of my series of short magazines on regional cooking and some out-takes from my cookbook, "Exclusive Seafood Guide; Textbook Recipes."

     This new book will include diverse recipes, some simple, some complex, that you might have heard of or read before in the cookbook and magazine series. All the magazine recipes are classic recipes prepared in the restaurants where they were born. Recipes are from restaurants in Ireland, Oslo, Norway, Canada, and the U.S., to mention a few.

(240 Pages)

Softcover ($55.35)


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