Nigel Slater's Coronation Syllabus Recipe: A Pudding Fit for a King
Cream, fruit and sponge cake - all the ingredients for a summer party. When whisking the syllabub, keep your eyes on the mixture, as it takes a while to thicken, but is easy to beat. I do the last minute or so at slow speed. Keep your cream and bowl cool for best results. And if you have any left, put it in the freezer, it makes a good ice cream. Recipe can easily be halved if needed. Decorate with edible flowers if you feel like it.
Enough for 8.
< em>For the berriesstrawberries 450gorange 1, balsamic vinegar juice 2 tspsugar 2 tbsp
For the syllabuboranges , medium 2 lemons 2 dry sherry or Marsala 130mlcaster sugar 60gdouble cream 500ml
sponge cake or madeira 400gorange 1, dry sherry juice or marsala 150ml
DirectionsCut the berries in half and put them in a mixing bowl. Pour over the orange juice, balsamic vinegar and sprinkle with caster sugar. Mix well and marinate for an hour or two.
Prepare the syllabub: Finely grate the zest from the oranges and lemons, being careful not to include the white skin underneath. You should have about 2 tbsp orange and 1.5 tbsp lemon.
Put the zest in a deep mixing bowl. Halve and squeeze the juice from the two lemons and one of the oranges and add to the zest (you need 125ml lemon and about 100ml orange), then add the sherry and sugar.< /p>
If you can, leave to marinate for an hour.
Pour the cream into the juice, then, Using a balloon hand whisk or an electric mixer with a whisk attachment, beat until the mixture begins to thicken. It should be just thick enough to sit in soft mounds, not quite able to stand up in steep peaks.
Break or cut the sponge cake into small pieces - about 3cm squares will be fine - and put it in a bowl or serving dish. Pour the orange juice on the sponge and let it soak. It should be moist rather than soggy. Pour the syllabub over the soaked biscuit then arrange the marinated berries and their juice around and serve.
Cream, fruit and sponge cake - all the ingredients for a summer party. When whisking the syllabub, keep your eyes on the mixture, as it takes a while to thicken, but is easy to beat. I do the last minute or so at slow speed. Keep your cream and bowl cool for best results. And if you have any left, put it in the freezer, it makes a good ice cream. Recipe can easily be halved if needed. Decorate with edible flowers if you feel like it.
Enough for 8.
< em>For the berriesstrawberries 450gorange 1, balsamic vinegar juice 2 tspsugar 2 tbsp
For the syllabuboranges , medium 2 lemons 2 dry sherry or Marsala 130mlcaster sugar 60gdouble cream 500ml
sponge cake or madeira 400gorange 1, dry sherry juice or marsala 150ml
DirectionsCut the berries in half and put them in a mixing bowl. Pour over the orange juice, balsamic vinegar and sprinkle with caster sugar. Mix well and marinate for an hour or two.
Prepare the syllabub: Finely grate the zest from the oranges and lemons, being careful not to include the white skin underneath. You should have about 2 tbsp orange and 1.5 tbsp lemon.
Put the zest in a deep mixing bowl. Halve and squeeze the juice from the two lemons and one of the oranges and add to the zest (you need 125ml lemon and about 100ml orange), then add the sherry and sugar.< /p>
If you can, leave to marinate for an hour.
Pour the cream into the juice, then, Using a balloon hand whisk or an electric mixer with a whisk attachment, beat until the mixture begins to thicken. It should be just thick enough to sit in soft mounds, not quite able to stand up in steep peaks.
Break or cut the sponge cake into small pieces - about 3cm squares will be fine - and put it in a bowl or serving dish. Pour the orange juice on the sponge and let it soak. It should be moist rather than soggy. Pour the syllabub over the soaked biscuit then arrange the marinated berries and their juice around and serve.
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