Tipsy Pudding (no custard)

Happy New Year!

Tipsy is a hot favourite in my home and gets consumed almost as soon as it is made. This was the pudding of choice to bring in the new year this time. The one that traditionally has custard and jelly is not as popular so I leave that out. Here's the quickest dessert you can put together.


1 can Fruit Cocktail of about 400 g
90 ml of Whiskey ( I used some from the husband's bar)
1 Vanilla Dessert Cake from Monginis (You can bake your own from scratch. Here's a vanilla cake recipe I use)
3 Tablespoons of Tropolite Whipping Cream
1 cup milk , about 150 ml
2 Tablespoons of Red Currents


1. Open out the tin of Fruit Cocktail and dump it into a bowl. Add half the whisky to it.
2. Whip the cream along with the remaining whisky till it rises to nice and fluffy consistency.
3. Now slice the cake into four thin slices and dole out the milk with a spoon to soak them. Add the juice from the fruit cocktail can and whisky mix as well.
4. Place a layer of cake on the bottom of the dish, add some fruits and cover with whipped cream.
5. Repeat the process till you have numerous layers and top up the cream with a garnish of red currents.

If you do it right when you slice into the pudding all the different layers are sort of visible. And believe me when I say that they are not visible for very long.


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