Tipsy Pudding
A community recipe by sweetjawNot tested or verified by Nigella.com
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Slice pound cake. Spread liberally with jam. Place in a bowl and soak with whiskey. Press firmly down. Spoon tinned fruit over sponge. Drain pineapple. Mix pineapple juice with water to make 1½ pints. Add pineapple jelly crystals. Pour jelly into fruit. Allow to set. Now make thick custard. Cool and pour onto jelly. When custard layer is set, decorate with pineapple slices and cherries. Keep in refrigerator.
Introduction
Ingredients
Serves: 8
- 1 pound cake (300g)
- ½ jar of pineapple jam
- 3 fluid ounces whiskey
- 1 tin mixed fruit (large tin)
- 2 packets pineapple jelly
- 1¼ pints custard
- 1 tin pineapples (rings - large tin)
- candied cherries (for decoration)
Method
Tipsy Pudding is a community recipe submitted by sweetjaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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