Festive syllabub

Rich creamy and full of Christmas spices this is a nice change if you do not want Christmas pudding.  That and the fact that it is easy to make is also a bonus.  You can make this the day before and keep it in the fridge ready for the dinner or for a party, well any thing really.  But do not keep it for to long as it is mostly cream and that does not keep that well over any long period of time.  

You will need for the syllabub

75g/3oz sultanas

4 tbsp medium sherry

4 tbsp brandy

75g/3oz dark muscovado sugar

The juice and zest of 1 lemon

The juice and zest of 1 orange

1 tsp ground ginger

1 tsp ground cinnamon

570ml/1 pint chilled double cream

2 pieces stem ginger 

A handful of toasted chopped nuts

Now what you want to do is start by soaking your sultanas and spices.  If you can soak them over night then they will take up all the alcohol and be tasty. So juts mix the sultanas ground ginger, ground cinnamon and sherry together and leave to soak the longer the better or over night.  You can add the spices latter but this way you get a chance for every thing to really start working together and developing the flavours of the spices.

Then once you have soaked your sultanas then you can take the brandy, sugar, juice and zest of the orange and lemon together in a large mixing bowl. Stir this until the sugar dissolves. Now whisk the cream and add it to the sugar brandy mix and whisk till you get a soft peak consistency.

Now take your stem ginger and dice it as fine as you can mix it with the sultanas and then fold this in to the cream mix. Spoon this mix in to wine glasses or in to a large bowl and chill now in the fridge for about two hours or until ready to serve.

When you are ready to serve the syllabub sprinkle with some toasted chopped nuts on the top.