Tipsy Laird (Desserts)

Member Name: lel1969

Product:	Desserts
Date:	16/01/08 (266 review reads)
Rating:

Advantages: Very tasty

Disadvantages: Very fattening

As it is almost Burn's Night again, 25th January, and I love to cook and have many recipes, I thought it would be nice to share my favourite pudding recipe with you all.

A traditional Burn's supper consists of Cock-a-leekie soup (leek soup), Haggis served with Neeps and Tatties (potatoes and turnips) and last but by no means least, Tipsy Laird, more commonly known to Sassenachs as Sherry Trifle!

==TIPSY LAIRD==

==INGREDIENTS==

3 small jam rolls, sliced, or 6 sponge fingers with 2-3 tbsp raspberry jam
6 digestive or ratafia biscuits
1 dram sweet sherry
1 dram whisky or Drambuie
handful fresh raspberries (optional)
1 banana, sliced (optional)
250ml double cream
1 tbsp caster sugar
more whisky or Drambuie (optional)
flaked almonds, toasted, to decorate

==For The Custard==
2 medium egg yolks
50g caster sugar
3 or 4 drops vanilla essence
250ml milk
150ml double cream

Alternatively, if you want to cheat, which I usually do, or just to save time, instant custard can be made up or a tin of custard could even be used, although this doesn't firm like the made up custard does.

==PREPARATION==

1. Start by making the custard. Beat together the egg yolks and sugar until pale. Mix the cream, milk and vanilla in a pan and warm to just before boiling point. Pour into the beaten egg, blending well. Return to the pan over a low heat and stir continuously until thickened. Transfer to a bowl and cool.

2. Roughly break up the sponge, if large, and spread with the jam. Place in the bottom of a large glass bowl or trifle dish.

3. Roughly crush the biscuits and scatter over the jammed sponge.

4. Mix the sherry and whisky (or Drambuie) and pour over the biscuit and sponge. Leave to soak.

5. Whisk the double cream and caster sugar to thick peaks and fold in the whisky if using.

6. Pour the cooled custard over the sponge. Top with a layer of raspberries and banana slices, if using, and spoon over the thickened cream. Finally, decorate with a scattering of flaked almonds.

==COOKING INFORMATION==

Prep time: 30 minutes
Serves: 6

This is a really lovely, tasty pudding, which we tend to have at most special occasions and my dad always makes for Christmas, and I usually have some for breakfast on Boxing Day! LOL!!

Roll on Burn's Night!!

Hope you'll all give it a try


© lel1969 January 2008

Summary: Well worth a try!