Tipsy Laird

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    individual sponge cakes
  • 34
    cup raspberry jam
  • 1
    lemon, finely zested
  • 2
    ounces ratafia biscuits (store-bought or home-made)
  • 23
  • 2
    tablespoons drambuie
  • 4
    egg yolks
  • 2
    tablespoons sugar
  • 2 12
    cups milk
  • 1
    teaspoon vanilla extract
  • 23
    cup whipping cream
  • 2
    teaspoons drambuie
  • toasted sliced almonds
  • glace cherries
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DIRECTIONS

  • Split the sponges in half, spread them with jam and place them in a glass dish.
  • Roughly crush the biscuits and scatter them on top with the lemon zest.
  • Mix together the sherry and the 2 tablespoons Drambuie, pour it over the sponges and leave to soak.
  • Beat egg yolks and sugar together.
  • Heat the milk to body temperature and stir in egg yolks and vanilla extract.
  • When well blended, cook over low heat until thickened, stirring constantly.
  • Pour it into the dish and leave it to cool and set.
  • Next day, beat the cream to soft peaks and whisk in remaining Drambuie.
  • Turn the cream onto the layered pudding ingredients.
  • Decorate with nuts and cherries.
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