Tipsy Laird Food

TIPSY LAIRD

Steps:

• 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.

TYPSY LAIRD - SCOTTISH DRAMBUIE TRIFLE FOR A BURNS NIGHT SUPPER

Steps:

• How To Make Scottish Typsy Laird Sherry Trifle.
• Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.
• Mix the sherry and the drambuie in a glass and then sprinkle the liquid over the sponge base.
• Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. (Bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.).
• How to make the Egg Custard.
• Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy.
• Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture.
• Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool, sprinkle a little sugar over the top to avoid a "skin" forming.
• Once cooled, pour the egg custard over the layered fruit and alcohol soaked sponge. Spread out it out evenly - again, sprinkle with a little sugar to avoid a skin forming.
• Whip the double cream then add the sugar and spoon this mixture onto the custard.
• Decorate with the toasted almonds.