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Virginia Verrill’s Tipsy Parson Pudding

First the recipe, then lots of stuff about tidying food cupboards and a genius Burns Night… 1 pint milk 4 egg yolks 4 tablespoons sugar Pinch of salt Lady fingers or sponge cake Sherry wine Scald milk in a double boiler.  Beat the egg yolks, add a little of the milk and stir.  Then stir...

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