Tipsy Laird - cooking recipe

Ingredients

6 individual sponge cakes
3/4 cup raspberry jam
1 lemon, finely zested
2 ounces ratafia biscuits (store-bought or home-made)
2/3 cup sweet sherry
2 tablespoons drambuie
4 egg yolks
2 tablespoons sugar
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup whipping cream
2 teaspoons drambuie
toasted sliced almonds
glace cherries

Preparation

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.