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Ingredients
1
Victoria sponge cake cut into slices
Three quarters of a lb (12oz) of raspberry jam
1 wine glass of sherry
2 tablespoons of brandy or Drambuie whisky liqueur
Home made egg custard
Three quarters of a lb (12oz) raspberries
2 sliced bananas
Half pint (300mls) double cream
1 tablespoon caster sugar
Toasted almonds
Egg Custard
Ingredients
8 fl oz (250mls) milk
5 fl oz (150mls) double cream
2 egg yolks
1 oz (50gm) caster sugar
Several drops of vanilla essence
Method
1.
Put
the sponge into the bottom of a large glass bowl. Spread the raspberry jam
over the sponges.
2. Mix the sherry and other alcohol into a glass and then sprinkle the liquid
over the sponge base.
3. Once the liquid has soaked into the sponge then add a layer of raspberries
and the bananas. Though the bananas are an optional ingredient and may not
appear in many traditional recipes for Typsy Laird.
4. Make the custard by whisking the egg yolks, the sugar and the vanilla
essence until it becomes pale and creamy.
5. 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.
6. 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.
7. Once cooled pour the mixture into the original bowl, over the layered
fruit and sponge. Spread out evenly.
8. Whip the double cream then add the sugar and spoon this mixture onto the
top of the bowl, above the custard.
9. Decorate with the toasted almonds.
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