Tipsy Pudding

Ingredients

• sliced sponge cake
• sherry
• 1 cup milk
• 1 cup light cream
• whipped cream
• 1% cup light brown sugar
• 1 tablespoon flour
• 3 egg yolks, beaten
• 1 teaspoon each vanilla
• and almond extract
• 1 tablespoon brandy
• chopped almonds

Method

1. 1

   Line a fancy serving bowl with strips of sponge cake dipped lightly in sherry.

2. 2

   Cover with the cooled custard.

3. 3

   Whip 0.25 to 0.5 cup of heavy cream and flavor with 2 tablespoons sherry and a tablespoon of sugar.

4. 4

   Cover the custard with the cream and sprinkle 0.5 cup of chopped almonds over the cream.

5. 5

   To make the custard, scald the milk and cream and pour it slowly over the yolks beaten thick with the brown sugar and flour.

6. 6

   Return the mixture to the double boiler and cook it a few minutes over boiling water stirring continuously.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 31. The excerpt below is the record exactly as published.

Tipsy Pudding sliced sponge cake custard: sherry 1 cup milk whipped cream 1 cup light cream chopped almonds 1% cup light brown sugar 1 tablespoon flour 3 egg yolks, beaten 1 teaspoon each vanilla and almond extract 1 tablespoon brandy

Cook this with the app: pantry check, scaling, and the assistant.