Vanilla and Honey Syllabub


Preparation info

  • Difficulty


  • Serves


Appears in

Mighty Spice Cookbook

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

Syllabubs are actually very old British desserts that date all the way back to the Tudors. Traditionally, they were a mix of cream and wine, thought to be showstoppers when served at fancy parties. I have modernized my version with vanilla, and have used a little yogurt to keep it really light. The sweet honey and refreshing lemon get the mouth watering, while the vivid green pistachios provide just the right amount of colour and crunch – definitely still a dessert to be noticed!


  • 300 ml/10½ fl oz/1 cup double cream
  • 3 tbsp honey, plus extra to serve (optional)
  • juice of 2 lemons
  • zest of 1 lemon
  • 100 ml/ fl oz/ cup natural yogurt
  • 1 vanilla pod
  • 80 g/ oz/½ cup unsalted pistachio nuts, shelled and roughly chopped


  1. Pour the cream into a large mixing bowl and whisk into firm peaks using a handheld electric whisk.
  2. In a separate small bowl, whisk the honey and lemon juice together until well combined, then add the lemon zest and yogurt and mix well.
  3. Using a sharp knife, split the vanilla pod in half, scrape the seeds into the yogurt mixture and mix until well combined.
  4. Fold the yogurt into the cream using a metal spoon, then divide the mixture into four glasses or bowls and refrigerate for at least 30 minutes. Serve drizzled with honey, if liked, and pistachios sprinkled over the top.