Tipsy Laird Food
TIPSY LAIRD
This is a good desert to serve on Robbie Burns night, or any time for that matter! Found on the web and originally sourced to A Feast of Scotland by Janet Warren.
Provided by Sackville
Categories Dessert
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2543.5, Fat 45.2, SaturatedFat 20.2, Cholesterol 962.6, Sodium 1870, Carbohydrate 484.6, Fiber 5.6, Sugar 287, Protein 46.7
TYPSY LAIRD - SCOTTISH DRAMBUIE TRIFLE FOR A BURNS NIGHT SUPPER
This Scottish trifle is traditionally served at Burns Night Suppers or at New Year. Typsy Laird got its name because the alcoholic ingredients would make the diners slightly drunk!! Though in reality there is little alcohol in the trifle and the typsy or tipsy effect is due to the "wee drams" of whisky drunk during toasts or throughout the evenings entertainment! Some Scottish trifle recipes will substitute the toasted almonds with crushed amaretti biscuits, and the bananas are also a less traditional but optional ingredient.
Provided by French Tart
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525.8, Fat 27.6, SaturatedFat 16.5, Cholesterol 158.1, Sodium 67.3, Carbohydrate 67.8, Fiber 5.4, Sugar 43.3, Protein 4.8
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- If using trifle sponges then cut each sponge in half and spread with jam, then put back together as though you were making a sandwich. For ladyfingers or spongecake spread jam on one side.
- Cut the sponges to fit into your bowl or glass. We cut into 1.5cm strips for smaller glasses but you can cut larger rectangles or squares for a large bowl.
- Begin placing the sponge strips into the bowl/s. We start by working along the edge to make sure the visible layer looks good and then fill out the middle. Pack them in tightly, cutting smaller pieces of sponge to fill any gaps. This makes sure the rest of the pudding has a firm foundation to build layers upon. The layer should be at least an inch thick, depending on the size of your bowl.
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