Irish Tipsy Pudding

Rich with whiskey and sherry, Irish Tipsy Pudding makes a splendidly impressive dessert for a dinner party.

1 teaspoon vegetable oil

3 eggs

3 oz. castor sugar

3 oz. flour, sifted

½ teaspoon vanilla essence

2 tablespoons cornflour , sifted

8 oz. cherry jam

3 fl. oz. Irish whiskey

3 fl. oz. sherry

2 egg yolks

1 teaspoon cornflour

1 tablespoon sugar

½ teaspoon vanilla essence

10 fl. oz. milk, scalded (brought to just under boiling point) 10 fl. oz. double cream , stiffly whipped 2 oz. almonds, blanched, split and lightly toasted

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

Line a 10 x 16-inch Swiss roll tin with non-stick silicone paper or aluminium foil. If you use aluminium foil, grease it with the teaspoon of vegetable oil. Set aside.

Put the eggs and sugar in a medium-sized heatproof mixing bowl. Place the bowl over a pan half-filled with hot water. Set the pan over low heat.

Using a wire whisk or rotary beater, beat the eggs and sugar together until the mixture is very thick and will make a ribbon trail on itself when the whisk is lifted.

Remove the bowl from the saucepan.

Using a metal spoon or spatula, fold in the flour and the vanilla essence.

Pour the batter into the prepared tin and smooth it down with a flat-bladed knife.

Place the tin in the centre of the oven and bake for 8 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the tin from the oven.

Dust a working surface with the corn-flour . Reverse the cake out on to the working surface. Carefully remove the silicone paper or foil from the bottom of the cake.

Using a flat-bladed knife, spread the jam evenly over the surface of the cake. Roll it up Swiss roll style and place it in a long, fairly deep serving dish. Set it aside to cool.

When the roll has cooled to room temperature, pour the whiskey and sherry over the surface.

To make the topping, in a medium-sized heatproof mixing bowl, beat the egg yolks, cornflour , sugar and vanilla essence together with a wire whisk or rotary beater.

Beat in the hot milk. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon.

Remove the bowl from the heat and pour the hot custard over the rolled-up cake. Put the dish in the refrigerator to chill for 1 hour.

Remove the cake from the refrigerator. Using a palette knife, spread the cream over the top and sides of the cake and stick in the split almonds all over the surface. Serve immediately.

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