Cake (Tipsy)
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 6 sponge biscuits
- wineglassful Vanderhum
- 1 pint rich custard
- almonds
- lb apricot jam
Instructions
- Soak six sponge biscuits in the Vanderhum.
- Cut the blanched almonds in spikes and garnish the biscuits all over with them.
- Arrange them in a pyramid shape in a glass dish, with the apricot jam, or some marmalade, or any preserve you like, between.
- Pour over the whole 1 pint of good custard. A nice supper dish.