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“This is a good desert to serve on Robbie Burns night, or any time for that matter! Found on the web and originally sourced to A Feast of Scotland by Janet Warren.”
8hrs 30mins

Ingredients Nutrition

  • 6 individual sponge cakes
  • 34 cup raspberry jam
  • 1 lemon, finely zested
  • 2 ounces ratafia biscuits (store-bought or home-made)
  • 23 cup sweet sherry
  • 2 tablespoons drambuie
  • 4 egg yolks
  • 2 tablespoons sugar
  • 2 12 cups milk
  • 1 teaspoon vanilla extract
  • 23 cup whipping cream
  • 2 teaspoons drambuie
  • toasted sliced almonds
  • glace cherries


  1. Split the sponges in half, spread them with jam and place them in a glass dish.
  2. Roughly crush the biscuits and scatter them on top with the lemon zest.
  3. Mix together the sherry and the 2 tablespoons Drambuie, pour it over the sponges and leave to soak.
  4. Beat egg yolks and sugar together.
  5. Heat the milk to body temperature and stir in egg yolks and vanilla extract.
  6. When well blended, cook over low heat until thickened, stirring constantly.
  7. Pour it into the dish and leave it to cool and set.
  8. Next day, beat the cream to soft peaks and whisk in remaining Drambuie.
  9. Turn the cream onto the layered pudding ingredients.
  10. Decorate with nuts and cherries.

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