Tipsy Laird
Ingredients
- 6 individual sponge cakes
- 3/4 cup raspberry jam ⓘ
- 1 lemon, finely zested ⓘ
- 2 ounces ratafia biscuits (store-bought or home-made) ⓘ
- 2/3 cup sweet sherry ⓘ
- 2 tablespoons drambuie
- 4 egg yolks
- 2 tablespoons sugar ⓘ
- 2 1/2 cups milk ⓘ
- 1 teaspoon vanilla extract
- 2/3 cup whipping cream ⓘ
- 2 teaspoons drambuie ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
717
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).