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Serves 4


An enchanting creamy, lemon and sherry dessert that can be made well in advance, the perfect finale to a festive dinner party

  • one eighth of a pint (75ml) sherry
  • half a pint (300ml) double cream
  • 2 oz. (50g) caster sugar
  • juice and grated rind of half a lemon
  • a few ratafias
  • lemon slices, to decorate

    Cooking Instructions:
    1. Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved
    2. Blend in the cream and whip lightly
    3. Crush the ratafias and place in the bottom of individual dishes
    4. Arrange the syllabub on top of the ratafias , decorate with lemon slices and serve chilled

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000