Super simple syllabub

Sharon met her friend Charlotte and guide dog Major on Sunday and they, of course, talked of food while demolishing piles of cakes at the Wigtown County Buildings at a tea held after a ceremony in the parish churchyard to commemorate the 325th anniversary of the Wigtown Martyrs.

Charlotte has sent Sharon her recipe for a super simple syllabub. She writes: “There are other variations, but I think this one is easy and very effective.

Ingredients
The rind pared from 2 lemons and the juice of one.
6 oz caster sugar
3 tablespoons brandy
3 tablespoons sherry
half pint double cream

“Steep the rind in the lemon juice for 2 or 3 hours. Then, strain into the sugar. Add the brandy and sherry. Pour on the cream and whisk.

“Best made at least several hours before eating and best of all, make this the day before. Lovely served with fresh rasps, or with ratafia biscuits, or just on its own. Since it isn't complicated and is made in advance, you don't get in a cafuffle. Use any sherry, but most folk prefer a cream variety.”

Happy eating.

www.sharonskitchenworld.blogspot.com