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Easy lemon syllabub

Lindsey Bareham / 12 April 2010

Lindsey Bareham's shares her recipe for lemon syllabub, ideal for a quick, light dinner party pudding.

Lemon syllabub with berries
Lindsey Bareham's lemon syllabub




  • Juice of 1 lemon
  • 100ml/4fl oz sherry
  • 2 tbsp brandy or whisky
  • 50g caster sugar
  • 250ml double cream

To decorate

  • Fresh raspberries or redcurrants


This is an easy, quick, creamy little dinner party pudding. Lemon syllabub is my failsafe quick dessert - it's delicious on its own but looks very pretty decorated with toasted almonds, raspberries or redcurrants.

Mix the lemon juice with the sherry and brandy or whisky.

Stir in the caster sugar and, when dissolved, add the double cream gradually, whisking by hand as you pour, continuing for at least five minutes until holding soft peaks.

Transfer to six or eight pretty dishes, or glasses, and leave in a cold place until required.

Lindsey Bareham is the author of One Pot Wonders

Visit our dessert recipe section for more tasty ideas, including lemon fudge pudding, lime yoghurt crunch and peach amaretti gratin


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.