Christmas syllabub


Christmas syllabub
Serves: 6
  • 75g sultanas
  • 4 tbsp medium sherry
  • 4 tbsp brandy
  • 75g dark Muscovado sugar
  • 1 lemon, finely grated zest and juice
  • 1 orange, finely grated zest and juice
  • 1 tsp ground ginger
  • 1 heaped tsp ground cinnamon
  • 570ml chilled double cream
  • 2 pieces stem ginger (from a jar), diced
  • 1 pomegranate, seeds only
  1. Mix the sultanas and sherry together in a small basin and leave to soak overnight.
  2. The following day, mix the brandy, sugar and lemon and orange zest and juice together in a large mixing bowl.
  3. Stir until the sugar dissolves then stir in the spices and the chilled cream and whisk until just forming soft peaks.
  4. Fold in the sultanas and sherry followed by the stem ginger and most of the pomegranate seeds.
  5. Spoon into a large serving dish or individual wine glasses and sprinkle with the remaining pomegranate seeds.
  6. Chill in the fridge for a couple of hours.


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