Syllabub
- 15m Prep Time
- 10m Cook Time
- 3h Ready In
Syllabub is a classic English pudding made with cream, sherry, brandy, and lemon juice. It is whisked until frothy, then chilled until set. Serve in wine glasses with a grating of nutmeg on top.
Ingredients
- 1/2 pint scalded cream scalded
- 1/2 pint unscalded cream
- 1 tbsp fine granulated sugar sifted
- 1 cup cream sherry
- 4 tbsp brandy
- nutmeg grated
- 1.5 lemons juiced
Nutrition (per serving, estimated)
Estimated based off 2 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.8 mg
- Iron: 0.28 mg
- Magnesium: 3.63 mg
- Phosphorus: 7.59 mg
- Potassium: 62.9 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 pint unscalded cream
- 1 cup cream sherry
- 4 tbsp brandy
Prepare
- 1/2 pint scalded cream, scalded
- 1 tbsp fine granulated sugar, sifted
- Grate nutmeg
- Juice 1.5 lemons
Let's Cook
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Step 1.
Scald ½ pint of heavy or double cream: heat it in a small bowl set over a saucepan of simmering water (or directly in a pan over low heat, stirring constantly) until it is just below boiling, with small bubbles around the edge. Do not let it boil. Remove from heat and let cool slightly.
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Step 2.
In a large bowl, combine the scalded cream with ½ pint of unscalded cream, 1 tablespoon sifted fine granulated sugar, about 1 cup (8 ounces) cream sherry, 4 tablespoons brandy, and the juice of 1½ lemons. Whisk everything together until the mixture is frothy and forms soft peaks when the whisk is lifted.
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Step 3.
Pour the syllabub mixture into wine glasses, filling each about three-quarters full. Grate a little nutmeg over the top of each glass.
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Step 4.
Chill the glasses in the refrigerator for at least 3 hours, or until the syllabub is set and cold.
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Step 5.
Before serving, optionally garnish each glass with a sprinkle of finely grated lemon zest, or top with sliced almonds that have been browned in a pan with a dab of butter, or shaved dark chocolate.