This combination of cranberries and dark chocolate with a centre of lemon syllabub is quite simply scrumptious. Because of the syllabub it is a pudding which shouldn’t be made more than a day in advance but it is not time-consuming to prepare and really is an exciting treat with which to end a festive meal.
Put all but three or four of the cranberries into a saucepan with the caster sugar and
Finely grate the lemon rind and squeeze out the juice of half the lemon. Whisk the cream until it is beginning to thicken. Then whisk in the sifted icing sugar and continue whisking until the cream holds soft peaks: it should not be too stiff. Very gradually stir in the lemon juice with a metal spoon; then stir in the grated rind. Spoon this syllabub into the centre of the cranberry-lined basin and refrigerate for at least 6 hours.
Break the chocolate up into small pieces and put it with
© 1978 Josceline Dimbleby. All rights reserved.