Lemon Syllabub

A classic lemon and cream dessert served with homemade spiced ginger snap biscuits.

Vegetarian Dessert Lemon Alcoholic Cream

Estimated Nutrition

Calories

817.8

kcal / serving

6542.4 kcal total

Carbs

72.8g

per serving

582.4 g total

Fat

53.2g

per serving

425.2 g total

Protein

4.8g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

275

Caster Sugar

For the syllabub

150

Self-Rising Flour

For ginger snaps

0.5

tsp

110

tsp

For coating

Dairy

725

Double Cream

100

Butter

Softened

0.5

piece

Egg

Beaten

Fruits

piece

Lemon

Rind and juice only

Liquids

275

Sherry

Or wine

275

Wine

Or sherry

150

Brandy

NutsSeeds

0.5

tsp

Cinnamon

0.25

tsp

Clove

Vegetables

0.5

tsp

Ginger

Method

Flatten the dough slightly, sprinkle with sugar, and bake for 8-10 minutes.

Stir in the dry ingredients and spoon mounds onto a greased baking sheet 5cm apart.

Cream the sugar and butter together then beat in the egg and golden syrup.

Preheat the oven to 190°C and combine flour, baking soda, and spices.

Mix caster sugar with lemon juice, rind, sherry, and brandy.

Pour the cream mixture into tall glasses and allow it to rest.

Whip the double cream to soft peaks and fold into the liquid mixture.

Warm the mixture over a bain marie to dissolve the sugar.