Classic Lemon Syllabub

Lemon Syllabub

The first time I made syllabub I thought it was the height of sophistication – and actually I still do.

I made it for a Valentine’s day dinner in the early years of our marriage, I used Asti Spumante (bleurgh) because we had been given a bottle and I scrounged a splash of brandy from my dad, who always had a bottle of Martell in the house, and took it home in a tupperware container.

I was delighted at how well it worked and served it with langues du chat because I didn’t think that a custard cream would do it justice.

If you fancy a make ahead, rich, indulgent grown up dessert then this is the one for you.


2 heaped tbsp Golden Caster Sugar

1 Unwaxed Lemon

60 ml Sweet White Wine

1 tbsp Brandy

300 ml Double Cream


Put the grated zest and juice of the lemon, the sugar, wine and brandy into a glass or ceramic bowl and stir.  Cover and leave in the fridge overnight until the sugar has dissolved and the flavours have mellowed slightly.

In a separate bowl whip the cream until it just holds in soft peaks – be careful not to overwhip or the whole mix will curdle.  Gently stir the lemon mixture into the cream until combined and pour into serving bowls (it looks pretty in champagne glasses).  Chill until needed.

Serve as it is or with a biscuit on the side for a contrasting texture.

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