Tipsy Parson
Ingredients
Directions
Place slices of sponge cake or lady-fingers in a deep dish.
Pour wine over the cake until it absorbs all the liquid.
Fill the dish with rich boiled custard.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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