Margo, a friend in our last church in Ipswich, Suffolk, was a cookery teacher and this was one of the recipes she gave at a cookery demonstration. She recommended it as a lighter alternative to Christmas Pudding. It could be served on its own or with Sliced Caramel Oranges.
Lime Syllabub
4 tbsp lime cordial
4 tbsp water
3ozs/90g caster sugar
Juice & finely grated rind of 1 lemon
10fl ozs/284mls double cream (I use low fat whipping cream which works fine)
Mix the lime cordial, water sugar and lemon rind and juice together and leave overnight in the refrigerator to chill. When ready to serve whisk the cream into the mixture.
Serve in a large bowl or individual glasses decorated with chocolate leaves or curls of dark chocolate (made by using a potato peeler to take slivers of chocolate from a bar).
(This recipe was first posted on 5 December 2007 at my original blog Meanderings along the narrow way)
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