Orange Syllabub


  • 1 Seville orange
  • 1 teaspoon clear honey
  • 2 tablespoons cognac
  • 3-4 tablespoons rich Oloroso sherry
  • freshly grated nutmeg
  • 150 mls (¼ pint) chilled double cream
  • 300 mls (½ pint) chilled whipping cream


Grate the orange zest into a small bowl, and squeeze in 1 tablespoon of juice. Add the honey, cognac, sherry and a little nutmeg. Cover and refrigerate overnight.

The next day, stir in the creams, and whisk until foamy. Spoon into wine glasses, and chill until required. Serve with sponge fingers, brandy snaps, almond biscuits, or crisp cigarette-shaped wafers.

If you leave the syllabub for several hours, it will separate into a thick cream on top and clear liquorous whey at the bottom. It is very good like this but equally very good freshly whipped.