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Typsy Laird

Meat-free.

3 eggs
125g (4 oz, ½ US cup) castor sugar
few drops vanilla essence
100g (3½, ¾ US cup) plain flour
½ tsp baking powder
a pinch of salt
350g (12 oz) raspberry jam
6 tblsp sherry
2 tblsp Drambuie
350g (12 oz) raspberries
2 egg yolks
50g (2 oz) castor sugar
a few drops of vanilla essence
250ml (8 fl oz, 1 US cup) milk
150ml (¼ UK pint, ½ US cup plus 2 tblsp) double cream
275ml (½ UK pint, 1¼ US cups) double cream
Toasted almond slivers or crushed amaretti to decorate

Preheat oven to 180ºC (350ºF, gas mark 4). Grease and flour two deep 18cm (7″) cake tins.

Mix 3 eggs, 125g sugar and a few drops of vanilla essence and beat together until thickened.

Sift flour, baking powder and salt together and fold into the mixture.

Divide between pans and bake for 5-10 minutes until golden. Test by inserting a knife into the centre. If it comes out clean, the sponge is ready.

Turn out onto a wire rack and allow to cool.

Cut the cake into pieces to fit into the bottom of a large serving dish. Spread with the jam. Mix sherry and Drambuie and pour over evenly.

Add the raspberries in an even layer.

Whisk the egg yolks with 50g sugar and a few drops of vanilla essence until pale and creamy.

Bring 250ml and 150ml cream to the boil in a pan, then pour over the egg mixture, stirring well. Pour the resulting mixture back into the pan and heat gently, stirring continuously, until thickened. Remove from heat and leave to cool.

When the custard is quite cold, pour evenly over the fruit.

Beat 275ml cream until peaking, spread over the custard.

Decorate with toasted almond slivers or crushed amaretti biscuits.

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Typsy Laird

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