Tipsy squire, also called tipsy parson or tipsy pudding, was a favorite colonial dessert. The old English recipe called for wine or brandy-soaked sponge cake sprinkled with almonds and layered with custard or whipped cream. Our contemporary version is quick to assemble and contains sherry in both the cake and the custard sauce.
Cream sherry is the sweetest variety of sherry, but is also darkest in color. Dry sherry works best here because of its light color.