Syllabub is a deliciously traditional English pudding. The name apparently means "silly bubbles" and it was originally made by pouring cream from a height over a mixture of alcohol, lemon and sugar. So it hasn't changed much, except that I find it easier to put the whole lot into a Kenwood mixer! I have no idea where this recipe came from, as my mother passed it on about 30 years ago, and it has been my favourite quick stand-by ever since. Normally made with just lemon juice, I tried adding orange, which was equally good. Ideally, this should be served with little biscuits or tuiles. I get no marks for the presentation here - in an ideal world the orange and lemon zest should be prettily distributed over the syllabub....
Orange and Lemon Syllabub
½ pint/280ml double cream
3oz/75g caster sugar
¼ pint/140ml sherry
rind and juice of half a lemon and half an orange
Pour all the ingredients into a deep bowl and whisk until thick/put into a Kenwood/Kitchen Aid mixer – it will splash everywhere. Spoon into four pretty little glass dishes and chill until it has firmed up slightly. Decorate with whatever takes your fancy!