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Tipsy Pudding Recipe Easy Party-Dessert
This dessert ought to be called “THE” Tipsy Pudding simply because this ain’t no regular dessert and as such warrants a unique status.
I was introduced to The Tipsy Pudding as a newlywed officer’s wife when I had dinned in the army mess with my husband for the first time in a party that was hosted to welcome me in the Sarvasheshtra Family (Regiment of Artillery).
If Jalebi is India’s national sweet, then I wouldn’t be wrong in christening The Tipsy Pudding as the Indian Army Dessert.
A true blood fauji would have definitely had The Tipsy Pudding at least once in the army tenure and would have immediately fallen hopelessly in love with it.
The Tipsy Pudding is usually made on special occasions there, and no other dessert can ever equal up to it.
When I finally tasted this fine piece of confectionery, I had to give it a second shot, recognizing how much my husband just loves this dessert.
You may associate the Tipsy pudding with a trifle pudding or custard but wait… this isn’t true. Believe me, it’s different!
The Tipsy Pudding is an easy party-dessert considering it demands very little effort, even if your guests total up to 10-15.
But a word of caution, though… prepare enough of this as everyone will go for a second helping as it is very difficult to stop at one.
The recipe requires a fruit or vanilla cake. You can make one at home or simply get one from the nearest baker, or you could likewise purchase the cake from the nearest store.
you can use the fruits mentioned in the recipe below or use assorted tinned fruits, or even combine it with a little of both.
You can also add a layer of biscuits to it if you have less of cake and more of guests. Go ahead experiment the way you want to with this recipe and its my gurantee that each combination will be a stupendous hit.
The secret ingredient in The Tipsy Pudding recipe being RUM/Brandy. Dont be afraid you wont get drunk on this neither will you get a kick… but yes the burst of flavors in your moth will be so awesome that you won’t be able to refrain yourself from eating more and more of it.
We call it Tipsy not because it makes us unsteady, staggering, or foolish from the effects of liquor but because our decent intentions of stopping at one helping go for a toss out of the window and it makes our resolve tipsy and we can’t help but go for a second helping of The Tipsy Pudding.
How To Make Tipsy Pudding Recipe Easy Party-Dessert
Ingredients
- 1 pound vanilla/fruit cake
- 1 + 1½ cup whipped cream
- 3 tbsp custard powder
- 1½ cup milk
- 2 tbsp sugar or as needed
- ½ cup mixed nuts (raisins, almonds, cashews) chopped
- 2 cup Frooti or mixed fruit juice
- Grapes/oranges/strawberries for garnishing
- 2 small pegs Rumor Brandy
- 1 tin assorted tinned fruits or the fruits mentioned below
- 1 finely chopped banana
- 1 finely chopped apple
- 1 cup grapes green/black
- 2 chikoos finely chopped or any other fruit of your choice
- Chocolate cream biscuits (optional)
- Orange cream biscuits (optional)
- Hide n Seek biscuits (optional)
Recipe
- Mix the custard powder with cold milk so that no lumps remain.
- Then heat milk till it begins to boil.
- Add the sugar to it.
- Keep stirring till the sugar dissolves, slowly add the custard powder mixed with cold milk to it and stir till your custard starts thickening.
- Using a whisk instead of a spoon to stir the custard will eliminate any lumps if you see them. The type of consistency you’re looking for should resemble a thick sauce.
- If using fresh fruits, do not chop the fruits beforehand, as they may change color.
- Pour in the Frooties or the mixed fruit juice with the rum and make your cocktail.
- Arrange the cakes in the bowl to be served, presoak them a little with the tipsy cocktail, remove them from the bowl, and set them aside.
- Layer your bowl with a little custard as a base and rearrange the cake back as it was.
- Spread a custard layer, sprinkle the nuts, a little cream, and fresh fruits or biscuits.
- Spread the cocktail mixture evenly in your serving bowl so that the whole pudding soaks in it.
- Add the custard and top it up with 1 cup of whipped cream to the fruits.
- Add the chopped nuts, decorate with whipped cream and fruits of your choice.
- Refrigerate for few hours.
- Remove the tipsy pudding from the refrigerator at least half an hour before serving.
- This pudding can be set in individual bowls, too, or if you wish to serve small portions, you may also use shot glasses.
Watch The Video of Tipsy Pudding Recipe Easy Party-Dessert
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Quick Overview
Recipe Name: Tipsy Pudding Recipe Easy Party-Dessert
Author: Ranjeeta Nath Ghai
Description: A true blood fauji (army personnel) would have definitely had The Tipsy Pudding at least once in the army tenure and would have immediately fallen hopelessly in love with it.
Preperation time: 5 M
Cook Time: 10 M
Total Time: 15 M
Type: dessert
Recipe Yield: 8 servings
Recipe Ingredients: 1 pound vanilla/fruit cake, 1 + 1½ cup whipped cream, 3 tbsp custard powder, 1½ cup milk, 2 tbsp sugar or as needed, ½ cup mixed nuts (raisins, almonds, cashews) chopped, 2 cup Frooti or mixed fruit juice, Grapes/oranges/strawberries for garnishing, 2 small pegs Rumor Brandy, 1 tin assorted tinned fruits or the fruits mentioned below, 1 finely chopped banana, 1 finely chopped apple, 1 cup grapes green/black, 2 chikoos finely chopped or any other fruit of your choice, Chocolate cream biscuits (optional), Orange cream biscuits (optional), Hide n Seek biscuits (optional)
Recipe Instructions: Mix the custard powder with cold milk so that no lumps remain. Then heat milk till it begins to boil. Add the sugar to it. Keep stirring till the sugar dissolves, slowly add the custard powder mixed with cold milk to it and stir till your custard starts thickening. Using a whisk instead of a spoon to stir the custard will eliminate any lumps if you see them. The type of consistency you’re looking for should resemble a thick sauce. If using fresh fruits, do not chop the fruits beforehand, as they may change color. Pour in the Frooties or the mixed fruit juice with the rum and make your cocktail. Arrange the cakes in the bowl to be served, presoak them a little with the tipsy cocktail, remove them from the bowl, and set them aside. Layer your bowl with a little custard as a base and rearrange the cake back as it was. Spread a custard layer, sprinkle the nuts, a little cream, and fresh fruits or biscuits. Spread the cocktail mixture evenly in your serving bowl so that the whole pudding soaks in it. Add the custard and top it up with 1 cup of whipped cream to the fruits. Add the chopped nuts, decorate with whipped cream and fruits of your choice. Refrigerate for few hours. Remove the tipsy pudding from the refrigerator at least half an hour before serving. This pudding can be set in individual bowls, too, or if you wish to serve small portions, you may also use shot glasses.
Recipe Cuisine: dessert
Video thumbnail URL:
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