Syllabub, Betty's version - by Betty Rhodes
Banburyshire Family History

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Betty's version

A Tudor confection (for special occasions)


1 large lemon
¼ pint port
2 tablespoons brandy
2 ozs castor sugar
½ pint double cream
lemon slices and nutmeg for decoration....
  1. Finely grate rind from lemon and squeeze out juice
  2. Put the rind and juice in a bowl with the port, brandy and sugar
  3. Stir until the sugar has dissolved
  4. Pour in the cream and whip mixture until it will form soft peaks when whisk is lifted out
  5. Spoon into individual glasses and leave in a cool place until required
  6. Top each glass with a slice of lemon and -- or grated nutmeg
  7. Can be made a day in advance

Contributed by Betty Rhodes