Greengage and ginger syllabub from Matt

September 17, 2018


Syllabub is a quintessentially English dessert. When done well, its clean, light flavour makes a satisfying end to a meal. Very quick and easy to make, it is lovely served just on its own or perhaps with some little crumbly shortbread biscuits. In restaurant we use lemon and fennel biscotti.



  • 250g of Greengage, Damson or English plums
  • 1tbsp of grated or very finely chopped stem ginger
  • 4 tbsp clear honey
  • 3 tbsp caster sugar
  • 600ml/1 pint double cream


  • Stone and roughly chop the plums. Place the fruit in a small saucepan with the honey, ginger and and 4 tablespoons of cold water.
  • Cook the fruit for 5-8 minutes, or until it has softened slightly. Strain through a sieve, reserving the juice. Stir the sugar into the juice until dissolved. Place the fruit in 4 glasses and spoon a tablespoon of the fruit syrup over each. Allow to cool.
  • In a clean, dry bowl, very lightly whip the cream – just enough to thicken it slightly. Gently fold the fruit syrup into the cream until just combined – the syrup will continue to thicken the cream.
  • Spoon the cream  over the fruits in the glasses and chill for at least 1 hour before serving.


Bon Appetite!