The quickest, easiest dinner party dessert or girls lunch sweet treat. Lemon Syllabub really only has three main steps. The ability to swap, the type of alcohol means a slightly different twist can be achieved. I serve this in either shot glasses or Turkish tea glasses, even champagne glasses. Generally, I get about 6-8 servings depending on the vessel. You can make this slightly ahead, however, sometimes the alcohol can separate when chilling. A quick stir will fix it. But it’s good to know. If left overnight I have found, particularly when using brandy it can become overpowering. Also, this mixture is wonderful with scones. Should you want a booze-free version, I have known people to use nonalcoholic champagne or wine. Or just plain.
lemon Syllabub with Ginger Cookies
Quick easy dinner party dessert
- 284ml double cream, whipped to peaks
- 50ml brandy or sweet white wine or champagne (brandy can be strong so you can use less, 30- 40ml)
- Juice and rind of half lemon
- 50g Castor sugar
- Fresh raspberries or strawberries to serve – optional
- 150g self-raising flour
- ½ tsp bicarbonate soda (baking soda)
- ½ cinnamon
- ½ ground ginger ( if you like a stronger ginger flavour add slightly more)
- ¼ tsp ground cloves (optional)
- 110g soft brown sugar
- 100g unsalted butter softened
- half a beaten egg
- 1 tbsp golden syrup
- Dissolve the sugar in the lemon juice, lemon rind, and alcohol.
- Whip the cream to a stiff peak if you haven’t already done so.
- Fold the liquid and cream together, spoon into glasses. Cover with cling wrap & chill in the fridge for at least 2-3 hours. You can grate some additional lemon rind in if you like.
- Preheat your oven to 190C, line a baking tray with parchment.
- Combine the flour, baking soda, and spices in a bowl. Beat the egg in a separate bowl.
- Using a hand mixer or electric mixer, cream the butter sugar and golden syrup until light and fluffy. Now stir in the flour ingredients and combine.
- Using a teaspoon, put small amounts of mixture onto the baking sheet and slightly flatten. They will spread so leave at least 2 inches between each one. You can sprinkle with a little sugar but I find them quite sweet already. Bake for about 8 minutes in the oven until nice and golden. Make sure to watch them as they can burn really easily.
- I run a pizza cutter through mine to half them when they are still warm if they seem a bit big. They must cool completely to harden.
- Serve the two items on a small saucer with the snaps on the side and a small spoon. You can top the syllabub with crystallized lemon rind, lemon zest, or some raspberries which is a nice contrast. .