Tipsy Laird - Burns Night

Sherry Trifle! Something for Burn’s Night. Although I and my Official Taster love Haggis (he being part Scottish) this recipe for a dessert is also traditional. Although I am not a great fan of trifles in general, this is a truly tasty version.

Ingredients - serve 6 to 8

Victoria sponge cake, sliced 1 wine glass of sherry
¾lb (300g) raspberry jam 2 tablespoons of brandy or Drambuie
2 tablespoons treacle ¾lb (300g) raspberries, fresh or frozen
½ pint (250ml) double cream 1 tablespoon caster sugar
Flaked almonds, toasted  
For the custard:  
½ pint (250ml) milk 2 egg yolks
⅓ pint (150ml) double cream 2 oz (50g) caster sugar
Few drops of vanilla essence  


  1. Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
  2. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in.
  3. Add a layer of raspberries.
  4. To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
  5. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
  6. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
  7. Remove from heat and allow to cool.
  8. When quite cool, pour the custard over the layer of fruit, spreading evenly.
  9. Whip the double cream, add sugar to sweeten and spoon on top of custard
  10. Decorate with toasted almonds.


Sherry Trifle