If you read our book review: Pride and Pudding The History of British Puddings Savoury and Sweet by food photographer and writer Regula Yeswijn you would know how this book takes us back to the days of delicious puddings - if you haven't read the review you can read it here.
One of its much loved recipes is 18th century Everlasting Syllabub
This syllabub can be served in pretty little glasses or in pots. Since the mid-eighteenth century, it has also been used as one of the layers of a trifle. To make Everlasting Syllabubs Take three pints of the thickest and sweetest cream you can get, a pint of rhenish, half a pint of sack, three lemons, near a pound of double refined sugar, beat and sift your sugar, and put it to the cream; grate off the yellow rind of three lemons, put that in and squeeze the juice of three lemons into your wine; put that to the cream, beat all together with a whisk just half an hour, then take it up all together with a spoon, and fill your glasses. Hannah Glasse, The Compleat Confectioner, 1760
Recipe
Serves 6, made in fluted 100 ml (31⁄2 fl oz) glasses
425 ml (15 fl oz) thick
(double) cream
50 g (13⁄4 oz) raw sugar,
processed to a fine powder
80 ml (21⁄2 fl oz/1/3 cup) lemon juice
125 ml (4 fl oz/1⁄2 cup) white wine, such as riesling
60 ml (2 fl oz/1⁄4 cup) sherry or Madeira
rosemary sprigs
Using an electric mixer fitted with the whisk attachment, whisk together the cream and the sugar on low speed. Combine the lemon juice with the alcohol and add that to the cream, whisking constantly until it becomes thick. You may whisk this by hand, but it needs at least 10–15 minutes of whisking. Fill the syllabub glasses, add a sprig of rosemary or use for a trifle.
It was traditional to put a sprig of rosemary in the glass. The original recipe states to add lemon zest, too; however, I found it too aggressive and left it out.
From Pride and Pudding The History of British Puddings Savoury and Sweet by Regula Yeswijn
