This is an old English recipe that dates back to Tudor times. To be honest there are so many ways of making a syllabub that Im sure the original recipe has got lost in the sands of time. Never mind this one is simply brilliant and is a really lovely dessert to finish a meal with friends – it’s a real classic. It’s also very, very easy to make.
Wot u need
Some stewed rhubarb (about 150 gs)
Medium pot of double cream (approx 200mls)
12 ginger nut biscuits
3 tbsp Drambuie or sherry or wine of your choice
Wot u do
Whisk the cream till it peaks and goes stiff – approx three minutes with an electric whisk. Take the biscuits and place them in a plastic bag. Gently smash the feck out of them with a rolling pin toill you get a fine, yet crunchy biscuit base type mix. Evenly place the crushed biscuits in the bottom of three dessert bowls. Once the cream has peaked, fold in the stewed rhubarb until it ribbons evenly – not too much cream not too much rhubarb. Add the booze. Spoon on to op of biscuit base. Chill for 2 hrs before serving.
Serve in glass bowls as you see the lovely layering of the biscuit and cream mix.