“Yer oot yer face!”

Though the origins are easily given away in the name and the title of this post; a tipsy laird is essentially a Scottish dessert and it is simply a good old British trifle! Except instead of sherry they use whisky! It is traditionally a dessert which is served on Burns Night, in celebration of Robert Burns, of his life and poetry. Recently we went on a trip to Scotland and stayed in this lovely remote cottage in Glasgow. During this stay we decided to explore a famous whisky distillery, called Glengoyne.

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Glengoyne has been around since 1833 and are exceptionally unique in producing a lovely Highland single malt whisky matured in the Lowlands. What’s even better is that they are resting right upon the Highland line! So whilst Glengoyne’s stills lie in the Highlands they leave their whisky to mature in the Highlands, across the road from them! Well, isn’t that the best of both worlds?!

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Now these barrels look cool right? I like the words, though they aren’t just anything random. If you haven’t noticed the words on these barrels are actually units/volumes of alcohol. So a butt (last one on the right) is actually about half a tun of whisky, which is about 105 gallons!

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Now the thing is, during the process, I believe around 70% or so of the whisky is lost to the “heavens” as they say, well isn’t that a shame..

Anyway the tipsy laird is super easy and quick, it’s also a very impressive little dessert because it looks bloody good to the eyes as well as leaving you feeling nice and satisfied inside. That’s what it was like for me anyway, but I didn’t hear anyone else complaining either? In fact they all looked pretty darn sated to me!

Here’s how it goes, firstly make your sponge! Do not cheat and buy it. To make my sponge, I used a square cake tin (easier to slice into fingers). Once it’s cooked and cooled, slice the sponge to reduce its thickness and slather with butter and top with brown sugar, demerara or any other will do. Then dollop some jam on to the unbuttered side and sandwich them together (sugar-side-out) , I used Scottish raspberry preserve for mine.

The Slicing
The Jamming
The Sandwiching
The Sandwiching

Then you want to thinly slice each sandwich about one millimetre each and line them up in your dishes. I decided to add an extra treat and patted a few smudges of clotted cream on the end of my thin sandwich fingers; this also helps them to stay in place. Then you want to thinly slice some leftovers of sponge on top, I mean tiny sponge pieces. Then we add the raspberries and the special Scottish touch of whisky (a sprinkle or drizzle, do not soak the sponges). Obviously considering I have basically been citing Glengoyne’s short version biography here so it’s no mystery I used their 15 year bonny concoction.

After the scattering of the raspberries, drizzle or coat in custard, I made a custard and then let it cool before pouring onto the raspberries because after that it’s the cream, ensure you avoid piping the cream onto not-entirely-cooled custard. And if using tinned custard, warm it up and let it cool so the custard is more of a drizzle-like consistency.

Then finally to top, add a raspberry or two and sprinkle with toasted almonds! About a handful is enough. Be warned, the almonds will burn almost immediately if you preheat the oven to anything over 180 C (fan assisted). Keep it low and do not leave the oven!

And there you have it, a good ol’ tipsy laird! It will blissfully warm the cockles of yer heart!

Don't forget the whisky!

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