Delicious treat

Syllabub is such an English tradition, started way back, long before refrigeration days, when social one upmanship was derigeur, serving it was a subtle way of making people aware of your estate ice house. I used to  make syllabub with a recipe that included Brandy, then  for a lighter nutty caramel flavour, I switched to sherry. Perfect for summer al fresco dining, served with soft fruits and little crisp biscuits.


  • Juice and finely grated zest from I lemon
  • 50 g caster sugar
  • 2tlsp Oloroso sherry
  • few gratings of nutmeg
  • 200ml double cream
  • 100ml sweet Muscat wine
  1. Place lemon juice, zest, sherry, sugar, nutmeg in a bowl, cover and leave to steep overnight.
  2. Pour sherry mixture into bowl, add cream and whisk. As it thickens, gradually add wine, beating til thick and billowy.
  3. Spoon into serving dishes or glasses and chill ‘til ready to serve.
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