No one the shape of the gunner's wife could make frumenty, or spotted dog, or syllabub, and he did not wish to have anything to do with her. |
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Making this syllabub was a daily task during the summer and autumn when I worked in the kitchens of a castle-turned-restaurant. |
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Pile the syllabub in the middle of the pavlova, spreading it out to the edges, then spoon the cherry compote on top. |
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And then I'm going to take my left over syllabub trifle along to the beach for a New Year's day gathering with friends. |
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To make the syllabub, combine the sugar, lemon juice, brandy and sloe gin in a large bowl and whisk for about a minute to dissolve the sugar. |
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You should stop when the syllabub will lie in thick, soft folds, only just keeping its shape. |
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Whipping up enthusiasm at the Rural Forum as well as a delicious damson syllabub was Cumbrian chef and local food historian John Crouch. |
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Dishes such as syllabub and one of my favourites, Eton mess, are making a comeback. |
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And Skye chef Shirley Spear, in her book The Three Chimneys, offers a recipe for cranachan and lemon syllabub that includes a good slug of whisky. |
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Sherry, brandy, and Marsala add flavour and an alcoholic kick to creamy puddings such as trifle, syllabub, cranachan, brose, tiramisu, zabaglione, and egg nog. |
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Pour the sugar into the wine mixture and beat gently with a whisk attachment, then pour in the cream and beat slowly until the syllabub starts to thicken. |
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This, according to Elizabeth David, was the original syllabub. |
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Put a few spoonfuls of syllabub in the centre of the biscuit and surround with the remaining strawberries, halved lengthways to make pillars. |
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For the syllabub, combine the sugar and zest and juice from the orange and lemon. |
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These days, a simple lemon cheese cake, sorbet or a favourite from the 70s, a syllabub, are hard to find on menus. |
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Layer upon layer of brandy, rum, creamy custard, fruit, amaretti biscuits and Madeira cake is finally topped with a smug lemon syllabub and a cluster of roses. |
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