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.

Ingredients

• 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

Method 

• 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!