Fruit Cocktail Tipsy Pudding
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
Instructions
- Gather the ingredients.
- Fold one cup of the whipped cream into custard, gently.
- Line the bottom of a trifle dish or individual glasses with half the cake slices.
- 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.
- Repeat for second layer.
- Finish with a good thick layer of whipped cream, either spooned over or piped using a piping bag.
- Decorate with cherries from the can or toasted sliced almonds.
- Although you can eat right away, the more time you allow to cool and set the better it will be.
Notes
Watch the full cooking demo:
Mulvaney's B&L Cooking Demo - Fruit Cocktail Tipsy Pudding from Pacific Coast Producers on Vimeo. Tried this recipe?Let us know how it was!
