C~N~Do Scotland Walking Holidays

Recipes from Scotland and beyond

Tipsy Laird

Serves:

Serves: 6-8

Ingredients:

  • 1 Victoria sponge cake, sliced
  • 300g raspberry jam
  • 1 wine glass of sherry
  • 2 tablespoons Drambuie
  • Home-made egg custard (see below)
  • 300g raspberries
  • 2 bananas (optional)
  • 250ml double cream
  • 1 tablespoon castor sugar
  • Toasted almonds

For the custard:

  • 250ml milk
  • 150ml double cream
  • 2 egg yolks
  • 50g castor sugar
  • Few drops of vanilla essence

Equipment:

  • Medium pot
  • Glass bowl
  • Whisk

Timing:

Preparation time: 20 minutes

Cooking time: 45 minutes

Picture of Tipsy Laird

Tipsy Laird

Tipsy Laird is another delicious Scottish dessert more widely known as Sherry Trifle. A special dessert, often served on special occasions like Christmas, New Year and particularly at Burns Suppers.

Cooking Instructions:

  1. Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.
  2. To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
  3. Pour into a dish and allow to cool. When quite cool, pour the custard over the layer of fruit, spreading evenly.
  4. Next whip the double cream, add sugar to sweeten and spoon on top of custard.
  5. Decorate your Tipsy Laird with toasted almonds. Refrigerate for 1-2 hours then serve.

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