---
title: "Scotch Trifle · Rampant Scotland"
description: "Traditional Scottish Recipes - Scotch Trifle This is a popular sweet, particularly at Christmas time. The version below is known as the \"Typsy Laird\" as it cont"
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_trifle.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Scotch Trifle · Rampant Scotland

Recipes

# Scotch Trifle

[Original page](https://web.archive.org/web/20251012203055/http://www.rampantscotland.com/recipes/blrecipe_trifle.htm)

*Traditional Scottish Recipes*
 *- Scotch Trifle*

*This is a popular sweet, particularly at Christmas time. The version below is known as the "Typsy Laird" as it contains sherry and Drambuie liqueur (or else whisky or brandy). If you don't want to be typsy, you can use fruit juice instead. Likewise, if you don't want to make your own custard, the commercial variety will do. You can make your own [Ratafia biscuits](https://rampant-scotland.pages.dev/recipes/blrecipe_ratafia.htm) or use almond flavoured cookies or dried macaroons instead.*

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## Ingredients

- 6 sponge cakes
- Half pound raspberry or strawberry jam
- 2oz ratafia biscuits
- Rind from a lemon, finely grated
- Vanilla essence/extract
- Quarter pint double (whipping) cream
- Flaked browned almonds, glacé cherries, angelica
- Quarter pint medium sweet sherry
- 2 tablespoons Drambuie
- **Ingredients for Custard:**
- 4 egg yolks
- 2 egg whites
- 1 pint milk
- 1oz caster (granulated) sugar

## Method

The custard is made by putting the milk and sugar into a saucepan and bringing to the boil. Mix egg yolks and whites and pour the hot milk over them, stirring well. Return to the saucepan and stir over a gentle heat with a wooden spoon. When the custard runs in ribbons down the back of the spoon, strain into a basin and cover with dampened greaseproof paper to stop a skin forming.

Split the sponges, mix with jam and put in a glass dish. Crush the ratafia biscuits and scatter on top with the lemon rind. Mix the sherry and Drambuie and pour over the sponges. Leave to soak.

Pour the custard evenly over the sponge etc. Whip the cream until stiff and sweeten a little, if preferred. Spread over the trifle. Sprinkle with flaked almonds, small ratafia biscuits, sliced angelica. If you have any "hundreds and thousands" confection, sprinkle that on too, just before the trifle is served..

## Source

From Rampant Scotland, restored from the page as it stood on 12 October 2025. [Original page](https://web.archive.org/web/20251012203055/http://www.rampantscotland.com/recipes/blrecipe_trifle.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web; 1 of 1 links on this page are restored on this site.