Syllabubs fall into three categories: Everlasting, Whipt and From the Cow. The first is essentially a flavored cream pudding; the second is similar, but floated in a glass of sweetened wine. The last is the result of the curdling that occurs when warm milk is squirted directly from a cow into a bowl of cider.

Yield: Serves 4 to 6


  • 1 large lemon
  • 1 cup sugar
  • 1 cup sherry
  • 1 cup double cream


  1. Grate the rind from your lemon, leaving all the white pith on the fruit.
  2. Squeeze and strain juice into a bowl, then add lemon rind and stir in the sugar, sherry and cream.
  3. Whisk, slowly to begin with, until thick.
  4. Pour into a serving dish or into individual dishes and chill for a minimum of 2 hours.
  5. Serve with finger biscuits.
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