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Tipsy Pudding

This may be made of any dry cake, sponge cake being preferred. Put a layer of raspberry or apricot jam at the bottom of a glass dish, place on it a layer of sponge cake, then a layer of chopped almonds, then repeat the layers. On the top instead of chopped almonds, stick almonds divided lengthwise. Saturate the whole well with sherry, or half sherry and half milk, and at time of serving pour over a good boiled custard.