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Syllabub
Betty's version
A Tudor confection (for special occasions)
Ingredients
- 1 large lemon
- ¼ pint port
- 2 tablespoons brandy
- 2 ozs castor sugar
- ½ pint double cream
- lemon slices and nutmeg for decoration....
- Finely grate rind from lemon and squeeze out juice
- Put the rind and juice in a bowl with the port, brandy and sugar
- Stir until the sugar has dissolved
- Pour in the cream and whip mixture until it will form soft peaks when whisk is lifted out
- Spoon into individual glasses and leave in a cool place until required
- Top each glass with a slice of lemon and -- or grated nutmeg
- Can be made a day in advance
Contributed by Betty Rhodes