Festive booze leftovers can help get Burns Night rolling in style
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LEFTOVER drink from the festive season could help Burns Night go with a bang.
While many of our cupboards are overflowing with leftover bottles of Christmas booze, it's understandable if you don’t fancy drinking the dregs, but there is no excuse to throw it out.
With Burns Night around the corner, you can put your booze to good use and create an alcohol-infused feast to get the celebrations rolling.
Not everyone has skills like Mary Berry or James Martin, which is why the team over at The Bottle Club have rallied together five quick and easy recipes which will perfectly accompany a Burns Night feast, allowing you to indulge in some delicious boozy calories.
Here's a taster - find the others at https://www.thebottleclub.com/
This simply boozy Scottish trifle is the perfect pud for a Burns Night dinner and isn’t called Typsy Laird for nothing. For those who have leftover Christmas sherry, this is how to use it. Be warned, this sweet is not suitable for children!
This dessert can be generously doused in sherry and Drambuie (a Scotch whisky liqueur infused with heather honey, herbs and spices), accompanied by custard and raspberries. You can adjust quantities of the individual ingredients based on your trifle dish and personal tastes, but making the custard from scratch is key, and it’s easier than you may think.
Preparation time: 20 minutes
Base: 340 grams sponge or pound cake; 140ml sherry; 60ml Drambuie; 230 grams raspberry jam; finely grated rind of a fresh, organic lemon; 6 ladyfingers.
Custard: 4 egg yolks; 60ml milk; 3 tsp sugar; 2 tsp vanilla.
Top: 50ml cream; 1 or 2 tbsp Drambuie.
Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).
Place the sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.
Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.
Next, pour the liquor over the top of the crushed biscuits. Leave to soak.
Make the custard by putting it into a bowl to cool a little, stirring constantly, before adding to the top of the trifle base. Cover and refrigerate overnight (at least 8 hours).
Finish by whipping cream and add 1 or 2 tablespoons of Drambuie. Spoon or pipe the whipped cream onto the top of the trifle. Decorate with almonds, raspberries and mint leaves.
Recipe credit: Christina’s Cucina