When I was an apprentice chef, we always had syllabub on the sweet trolley (I'm showing my age now!). This mixture of champagne, lemon and marinated raisins never goes out of style. If you can leave this pudding overnight, it will taste all the better for it. All it needs then are some crisp shortbread biscuits or sponge fingers for dipping. Use inexpensive champagne or sparkling wine; it will make no difference whatsoever to the result.
- 300ml (½pt) chilled brut champagne
- 85g (3oz) raisins
- finely grated zest and
- juice of a large lemon
- 600ml carton whipping cream
- 200g (7oz) Carnation Condensed Milk Light
- Pour the champagne into a large bowl and add the raisins, lemon zest and juice. Cover and chill for at least 1 hour, preferably overnight, to infuse and plump the raisins.
- Pour the cream and condensed milk into a large bowl and strain in the champagne, reserving the raisins.
- Using an electric hand whisk, beat the cream mixture for about 10 minutes until thick and airy. Stir in most of the raisins, reserving some to decorate the top.
- Spoon into eight small bowls or long stemmed glasses. Top each with lemon zest and a few plump raisins.
- Chill well, then have some delicate biscuits on hand to dunk into the syllabub.