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