Bill O'Fare....Typsy Laird

Not only are the Scots well known for their sweet tooth, they are also well known for their whisky. Typsy Laird is the Scottish version of English trifle, made with Drambuie or Whisky. Trifle means thick cream flavoured with sugar. The first known recipe for this was published in the late 16th century. Years later, custard was poured over the alcohol soaked bread. The inclusion of jelly is a more recent variation.

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Photographer: Peter Dawes

Scotch whiskies are generally distilled twice, some three times and some up to twenty times. Each clan's whisky has a unique flavour and is the sign of the clan's prestige and power. After the English malt tax of 1725, most of Scotland's distillation was either shut down or forced underground. Scottish distillers operated out of homemade stills. At one time it was thought that over half of Scotland's whisky output was illegal. Today, whisky is produced in a number of distilleries around the country. The five main regions are Highland, Lowland, Speyside, Islay and Cambeltown. The Scot's also enjoy scrumptious desserts with fresh raspberries.

Serves 4

1 packet of sponge fingers or sponge cake
275ml / 10 fl oz Drambuie or Whisky 
250g / 9oz fresh raspberries
1 packet jelly
425ml / 15 fl oz custard
570ml 1 pint double cream

1- Put the sponge fingers in the glasses or in a large glass bowl.
2- Pour the alcohol over the sponge fingers.
3- Melt the jelly and add the fruit to it, then pour over the sponge fingers.
4- Leave to cool and set.
5- Pour the cooled custard on top of the jelly and leave to set.
6- Top the trifle with whipped cream.

Cook's tip
Keep the trifle covered in the fridge and serve chilled, and please don't leave out the fruit. This is an uncomplicated recipe and the flavours will have a chance to blend well, if left to chill overnight. Follow with A Tassie O'Coffee!