Easiest Tipsy Laird Recipe

If using trifle sponges then cut each sponge in half and spread with jam, then put back together as though you were making a sandwich. For ladyfingers or spongecake spread jam on one side.

Cut the sponges to fit into your bowl or glass. We cut into 1.5cm strips for smaller glasses but you can cut larger rectangles or squares for a large bowl.

Begin placing the sponge strips into the bowl/s. We start by working along the edge to make sure the visible layer looks good and then fill out the middle. Pack them in tightly, cutting smaller pieces of sponge to fill any gaps. This makes sure the rest of the pudding has a firm foundation to build layers upon. The layer should be at least an inch thick, depending on the size of your bowl.

Once the layer is packed in firmly in each serving place them to one side.

Gently heat the jam in a saucepan or microwave-safe bowl to thin it out. Take off the heat and add the whisky and orange juice. Allow to cool and taste to see if you want to add more whisky or orange juice.

Pour over the sponge layer, making sure the whole thing is well soaked. There shouldn't be any dry sponge, although you don't want it totally soggy either so don't feel you need to use it all if you find it's too much.

Make sure this layer is totally cool before adding the next. We like to do this earlier in the day and keep in the fridge.

If using raspberries, cut enough raspberries in half place the cut half facing the glass of the dish in a layer on top of the soaked sponges.

Once this outside-facing ring of raspberries is in place you can fill in the middle with raspberries too if you like, but it's not essential.

Pour the custard over this layer of tightly packed raspberries. This layer should be of the same thickness as the sponge layer.

Allow the custard to cool/set in the fridge

Tip the double cream into the mixing bowl and whip until the cream forms stiff peaks

Place cream gently on top of the custard layer. It's easiest to pipe if you can so that it doesn't sink into the custard, or you can spoon small amounts over the whole thing.

Decorate with whole raspberries and put in the fridge until required.

Cut the vanilla pod lengthways and scrape out the seeds

Put the seeds and the outside of the pod into a saucepan with the milk and gently heat until almost boiling

Set aside to allow the vanilla to infuse

Meanwhile, split your eggs and keep the yolks (you can use the whites for meringues if you like!)

Mix the egg yolks with the cornflour and sugar in a heatproof bowl until it comes together as a paste

Remove the outside of the vanilla pod from the milk and then slowly pour into the paste, stirring constantly, until it is combined

Tip back into a clean saucepan and cook over low heat, stirring constantly. The custard will start to thicken at around 75C/167F. You can measure if it's ready by using a thermometer or coat the back of a spoon, draw a line with a fingertip (carefully!) and if the line stays then it is ready.

Set aside to cool completely