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Tipsy Pudding Recipes

  Tipsy Pudding Recipe
Submitted by: Ruth on 2006-02-20 Rating:
Views: 4596
Yields: 8 to 10 servings Prep Time: N/A Rate this Recipe Rate this Recipe
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6 eggs
1 1/2 cups sugar
6 cups milk
2 tsp. vanilla
1 large sponge cake
1 cup sherry
Slivered toasted almonds
Chopped marashino cherries
Whipped cream
1. Beat eggs in saucepan until light; add sugar and milk.

2. Cook over low heat until mixture coats spoon, stirring constantly; add vanilla.

3 . Cool; refrigerate until chilled.

4. Break cake into small pieces; place half the cake in large casserole. Sprinkle with half the sherry; add half of custard.

5. Add layer of almonds, then cherries. Repeat layers; cover with whipped cream.

6. Refrigerate for at least 2 hours or overnight.
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Tipsy Pudding