Ingredients:
1/4 cup sugar
3 tablespoons cornstarch
3 cups milk
4 egg yolks, beaten
2 teaspoons vanilla extract
1 loaf frozen pound cake, thawed
3/4 cup raspberry jam
3 cups fresh raspberries or 3 cups frozen unsweetened raspberries, thawed and drained if frozen
1/3 cup drambuie
1 cup whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons sliced almonds, toasted
fresh raspberries (optional)
Directions:
In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes; remove from the heat. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding. Chill for 20 minutes.
Meanwhile, cut cake into 3/4 inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl. Cover with berries Sprinkle with the Drambuie liqueur. Top with pudding. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over pudding. Garnish with almonds and berries if desired. Yield: 10-12 servings.
Taste of Home.
Servings: 10-12
Time preparation: 20 min.
Time total: 35 min.