Syllabub Sorbet

The traditional accompaniment to Christmas pudding is brandy butter, a rich and rather cloying taste. I think it’s a good idea to eat the pudding with this sorbet. Serve it on separate little plates, and have a mouthful of deliciously hot pudding followed by a cooling mouthful of icy sorbet. It will make you very merry, so if you don’t want it to be quite so alcoholic, heat the wine and sherry to boiling point and then allow to cool before you make the sorbet.