Gordon Ramsay\'s Great British Pub Food

SERVES 4-6

300ml sherry or Madeira

4-41/2 tbsp icing sugar,

to taste

pinch of freshly grated

nutmeg

570ml double cream

TO SERVE

4-6 sponge fingers or

shortbreads

232 PUDDINGS

London syllabub

Originating from the Elizabethan era, a London syllabub

is one of the easiest desserts you can make. Comprising

sherry or Madeira wine flavoured w ith a hint of nutmeg

and topped with sweetened whipped cream, it is simple

and satisfying. Assemble the syllabub in small glasses to

show off the distinct layers.

Stir the sherry, 1 tbsp icing sugar and a pinch of nutmeg together in a

bowl until the sugar has dissolved. Taste fo r sweetness, add ing a little

more sugar if you w ish. Divide evenly between small serving glasses.

Softly whip the cream with the remaining icing sugar u nti l just stiff,

taking care not to over-whisk. Top each glass with a few generous

spoonfuls of whipped cream, then chill in the f r dl5e fo r at least an

hour or overnight before serving, with sponge fingt o r s hortbreads

for dipping.