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Tipsy Cake
This is an old Irish favourite said by some to start children on the road to a liking for alcoholic beverages.
1lb Stale Sponge Cake
4 Tablespoons of Homemade Raspberry Jam or a Fruit Puree
3 Single measures of Whiskey
Pint of Amontillado Style Sherry
Pint Crme Anglaise
Pint Whipped Cream
Crme Anglaise
2 1/2oz Sugar
3 Egg Yolks
Pint Milk
Vanilla Pod or good flavouring
Peter also used chocolate-chip cookies as the base, claiming that the flavours of the chocolate and sherry blend well and give the cake a better bite.
Break up the cake roughly, gently mix in the jam or fruit puree. Put in a glass bowl. Mix the sherry and whiskey and sprinkle over the cake, and press it down lightly. Pour the crme anglaise (custard) over the soused cake and chill for a few hours or overnight. Spoon the whipped cream over the top when you want to serve it. Slivered toasted almonds on top add a decorative touch if decoration is required.
R.B. Kitaj (1932-2007)
Foreplay
細節
R.B. Kitaj (1932-2007)
Foreplay
signed and inscribed 'Kitaj/for Peter and food' (lower left)
pencil
19½ x 15½ in. (49.5 x 39.4 cm.)
Foreplay
signed and inscribed 'Kitaj/for Peter and food' (lower left)
pencil
19½ x 15½ in. (49.5 x 39.4 cm.)
來源
Acquired by Peter Langan directly from the artist.