Lemon syllabub with rosemary biscuits
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photography by Martin Poole
Lemon syllabub with rosemary biscuits
This simple combination of sweetened cream and wine has been gracing British pudding tables for well over 300 years
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
437Kcal
Fat
33gr
Saturates
20gr
Carbs
31gr
Sugars
20gr
Fibre
1gr
Protein
3gr
Salt
0.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 lemons
- 1 x 330ml pot whipping cream
- 60g caster sugar
- 3 tbsp sweet white wine (we used Sauternes)
For the biscuits
- 95g self-raising flour, plus extra to dust
- 75g soft butter
- 45g demerara sugar
- 1 tsp finely chopped rosemary
Step by step
Get ahead
Make the syllabub 2-3 hours ahead and chill until ready to serve. Any leftover biscuits will keep for up to 2 weeks in an airtight container.
- For the biscuits, preheat the oven to 180°C, fan 160°C, gas 4 and line a baking tray with baking paper.
- Using a wooden spoon, mix all the ingredients together, plus a pinch of salt, to form a dough. It’s ready when you can squash some of the mixture together and it holds in a ball. Shape into 12 small walnut-size balls and space out on the lined tray, leaving room to spread. Dip a fork in a little flour and use to flatten the biscuits slightly to about 3.5cm diameter.
- Bake for 12-14 minutes until pale golden brown. Leave to cool completely and firm up on the tray.
- Pare or finely grate the zest from one of the lemons and set aside for decoration. In a large bowl, whip the cream and sugar together to soft peaks. Stir in the wine with the finely grated zest from the second lemon and juice from 1½ lemons. If necessary, continue to stir to return to soft peaks.
- Divide the syllabub between 6 serving glasses. Decorate with the reserved lemon zest and serve with the biscuits on the side.
