- Serves: 4
- Prep Time: 20 minutes plus chilling
- Effort: easy
- 85 g caster sugar
- generous pinches freshly grated nutmeg
- 30 g currants
- 75 ml cider
- 75 ml beer
- 590 ml double cream
Tips and Suggestions
The longer the syllabub can be left to stand the better, ideally something like 8 hours! The sweet cider is spooned up or drunk through the creamy froth in the same way you'd drink an Irish coffee.
1. Simmer the sugar, nutmeg and currants in the cider and beer in a medium pan and leave to cool completely.
2. Strain and reserve the currants.
3. Using an electric whisk, whip the cream to soft peaks and fold into the cider mixture, using the beaters on slow.
4. Pour into tall glasses, cover with clingfilm and leave to stand, in the fridge, for at least an hour but overnight if possible.
5. Sprinkle over the reserved currants just before serving.
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