Syllabub
Description
The traditional ending to a feast
Ingredients
At a glance
Scottish
Puddings
Serves
4
- A goblet of sweet white wine
- A small glass of brandy
- Castor sugar to taste
- Juice and rind of 1 lemon
- ½ pint double cream
Methods/steps
Put the wine, brandy, lemon juice, rind and sugar into a bowl and stir until the sugar is dissolved. Add the half pint of double cream and, using a wire whisk, whip until the mixture thickens and leaves a trail behind. This will probably take between 10 and 15 minutes. Serve either in individual syllabub glasses or in a single glass dish. Add a grating of nutmeg and serve with macaroons or sponge fingers.
Reviews
Additional Tips
A whipt syllabub was a normal ending to such a feast and still goes well with our less elaborate meals today. This recipe comes from Mr David Learmont, the Trust’s Curator, who was responsible for the furnishings and decorations of the Georgian House, 7 Charlotte Square, Edinburgh.