I had such food fun working on recipes for the last two Domestic Sluttery “Just Desserts Club” that I thought joining in on this month’s theme would help me get back into my creative mojo!
This month we are tasked with creating citrus based puds, and because my first thought ran to this great recipe given to me by my future mother-in-law, I though I’d go with my gut! Liz and I share very similar cooking and baking methods….we always have to tweak a recipe and like to add at least twice as much of all the flavourings as what is listed! We are both fans of seriously lemony drizzle cake and proper strong coffee cake, so when I first tasted her syllabub I was not disappointed!
My version of the recipe is so wonderfully quick and easy, requires very few ingredients and makes just a perfect summer pudding….you can chill it down so that it can be prepared earlier in the day and then just whipped out at the end of a dinner party….or you can quickly make some up if you’re in need of something sweet but light at the end of a meal. It has the most dreamy texture, velvety and smooth, and the citrus nicely cuts through all the rich creaminess. Lush!
You will need (to make four servings):
- 150 g golden caster sugar
- 600 ml double cream
- The juice of two lemons
- Two table spoons of lime juice
- Plus a little zest for sprinkling
How to make it:
- In a saucepan, bring together the sugar and cream and warm gently until the sugar has dissolved and the two are nicely binded
- Bring to the boil and keep bubbling away for three minutes
- Turn off the heat and whisk in the juices
- Pour into a pretty pudding glass or ramekin through a seive, then cool in the fridge for a couple of hours or more
- Sprinkle with zest to finish