Tipsy Pudding

2 cups hot milk
1/2 cup granulated sugar
1/8 teaspoon salt
2 large eggs, beaten
2 tablespoons flour
2 or 3 tablespoons bourbon or sherry
1 (8 ounce) container heavy cream, whipped
1 pound cake

Heat milk in top of double boiler. Do not boil. Add sugar with salt to beaten eggs. Stir well. Stir flour with small amount of hot milk until smooth. Add egg mixture to hot milk. Place over gently boiling water. Stir in flour mixture. Stir often until mixture begins to thicken. It is done when the custard coats a silver spoon. Cool.

Add bourbon and stir well. Whip cream until it holds peaks. Gently stir cream into custard. Alternate with layers of pound cake in bite-size pieces, beginning with cake and ending with custard. Chill at least 1 hour before serving.

Stale pound cake or a purchased cake may be used. Ladyfingers may be used instead of pound cake. Line a glass bowl with split ladyfingers. Drizzle with sherry. Pour in custard and top with whipped cream. Garnish with maraschino cherries.