I love syllabub and I love Champagne, so I thought what could be better than combining them? Syllabub takes me back to me childhood and reminds me of the dinner parties the Domestic King and Queen used to throw when I was little. The Domestic Queen was known amongst their friends for her syllabub and would often serve it as pudding.
According to Wikipedia, Syllabub is a traditional English dessert that was popular back in the sixteenth to nineteenth centuries. The basis of the original syllabub was rich milk or cream, sugar, combined with wine or cider (Nigella Lawson has a syllabub recipe using cider). Rumour has it that when making syllabub back in Tudor times, a cow was milked directly into a bowl of wine or cider! Thankfully for us, the modern version uses cream, not milk directly from a cow, sugar and wine, with any other flavours you fancy, being added in. In this recipe, I’ve swapped the wine for Champagne, but any sparkling wine will work, I just happened to have a bottle open from the previous evening’s festivities, so decided to experiment and was really pleased with the outcome!
The purists way of making syllabub is to dissolve the sugar into lemon and wine, with a curl of orange peel, leaving it overnight to infuse. The next day, the cream is added and beaten until it’s thickened and voila the syllabub is ready! In my recipe, because I’m using Champagne, I make it just ahead of serving, as the Champagne would go flat!
- 600ml of double or whipping cream
- 50g of icing sugar
- 6tbps of elderflower cordial
- 300ml of Champagne
- Whip the cream, together with the icing sugar until it forms soft peaks.
- Add in the elderflower cordial, whilst still whisking the cream.
- Slowly add the Champagne into the cream, until it’s all combined – you can do this by hand, or on the slowest setting of your mixer.
- Pour the syllabub into glass bowls or glasses and serve with sable, tuile or shortbread biscuits.
Domestic Princes tips
- Be careful not to over whisk the cream. If it gets to a butter like consistency, you’ve whipped too much!
- The Champagne can be substituted for wine or sparkling wine.
- For a lower fat version, swap half the cream for low-fat Greek yoghurt.
- Don’t be tempted to pour all the Champagne in at once, as this will cause the syllabub to curdle.
- For a twist on a traditional trifle, use the syllabub instead of the custard layers in the trifle.
- This recipe is so quick and easy to make it can be made straight before serving, or made ahead of time and kept chilled in the fridge.
Have you got any recipes that conjure up memories of your childhood? I’d love to hear about them.
With much love
The Domestic Princess