IN MEMORIAM OF LARRY CLAY Read more

Fruit Cocktail Tipsy Pudding


This recipe works for: Dessert

Ingredients

15 oz can of fruit cocktail, drained
One loaf of pound cake (halved and cut into slices)
Dry sherry (optional)
2 cups pudding (cooled )
2 cups heavy whipping cream (softly whipped)
Garnish: 1/4 to 1/2 cup toasted, flaked almonds

Directions

  1. Gather the ingredients.
  2. Fold one cup of the whipped cream into custard, gently.
  3. Line the bottom of a trifle dish or individual glasses with half the cake slices.
  4. Layer half the fruit evenly over the cake. Sprinkle with the sherry and perhaps a touch of the fruit syrup. Spoon over the custard in a thick, even layer.
  5. Repeat for second layer.
  6. Finish with a good thick layer of whipped cream, either spooned over or piped using a piping bag.
  7. Decorate with cherries from the can or toasted sliced almonds.
  8. Although you can eat right away, the more time you allow to cool and set the better it will be.

Watch the full cooking demo:

Mulvaney’s B&L Cooking Demo – Fruit Cocktail Tipsy Pudding from Pacific Coast Producers on Vimeo.

 

DOWNLOAD RECIPE CARD

Recipe Source: Mulvaney's B&L

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.