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Tipsy Cake Pudding

Puddings and Sweet Deserts

Cake pieces soaked in wine or rum etc. Served with fruit, cream or custard (Soyer 1845)

Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

397. Tipsy Cake.- Cut a small Savoy cake in slices, put them into a basin, and pour some white wine and a little rum over; let soak for a few hours, put into a dish, and serve with some custard round. It, may be decorated with a few blanched almonds or whipt cream and fruit.

These may be made with small sponge cakes, by soaking them in some white wine, in which currant-jelly has been dissolved; take twelve of them stale, which will cost sixpence soak them well, put them in a dish, cover them with jam or jelly, and thus make four layers, decorating the top with cut preserved fruit; dish with custard or whipt cream round.

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