The Tipsy Pudding recipe

You must call it “THE” Tipsy pudding simply because this ain’t no regular dessert and as such deserves a unique status. I was introduced to this pudding by friends who have studied at the National Defence Academy and are now fine officers of rank. If Pavlova can be the National Dessert of Australia, then I wouldn’t be wrong in christening this as the NDA Dessert. Cadets alone won’t fall in love with this tipsy pudding which is usually made on special occasions there and no other dessert can ever match up to it.  When I finally tasted this fine piece of confectionery, I had to give it a second shot considering how much my husband loves desserts.

Tipsy Pudding1

You may compare the Tipsy pudding with a trifle pudding or custard but stop. Believe me, it’s different. Oops, I sounded like a cadet at the academy! Anyway, this is an easy party-dessert since it requires very little effort, even if your guests number 10-15. The recipe requires a fruit or vanilla cake. I made one at home and you can check for the eggless recipe here. You could also buy the cake from the nearest store.

Tipsy Pudding2

So let’s begin


  • 1 pound vanilla/fruit cake
  • 1 + 1 1/2 cup whipped cream
  • 3 tbsp custard powder
  • 1 1/2 cup milk
  • 2 tbsp sugar
  • 1/2 cup chopped mixed nuts ( raisins, almonds, cashews)
  • 1 chopped banana
  • 1 chopped apple
  • 1 cup grapes
  • 2 chikoos chopped or any other fruit of your choice
  • 1/4 cup orange or mixed fruit juice
  • Grapes/oranges/strawberries for garnishing


  • Mix the custard with cold milk so that no lumps remain. Add the sugar to it. Then heat it over low flame till it begins thickening. If you see any lumps, using a whisk instead of spoon to stir the custard, will eliminate them. The type of consistency you’re looking for should resemble a thick sauce.
  • Do not chop the fruits before hand, as they may change color. Add the custard and 1 cup of whipped cream to the fruits. Add the chopped nuts.
  • Now cut the cake into bite size cubes. You can crumble some of the cake too and add to the fruits mixture. Now pour in the juice and mix well.
  • Spread this mixture evenly in your serving bowl.
  • Cover this mixture with whipped cream and decorate with fruits of your choice.
  • Cover and refrigerate for few hours.
  • Remove the tipsy pudding from the refrigerator at least half an hour before serving.
  • This pudding can be set in individual bowls too or if you wish to serve small portions, you may also use shot glasses.


  1. Hey Bhakti, which fresh cream did u use for making the whipped cream? please share d procedure too…i don’t want to go wrong this tym :D….


    • Mercylin, I found this heavy cream which is specially used in cakes desserts at one of the stores that sells similar products. You could ask a cake shop if they can help you with it. If not, whipping cream powders are easily available these days. Though there may be a slightest difference in taste but it definitely works.

  2. pallavi Khandelwal says:

    Hi Mam,

    Have read your blog, sounds interesting and to add to you blog we have South indies restaurant for the review which is at Shivajinagar near pune Central.
    I would like to know if you interested on the Same.

    Warm Regards,

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