Lemon Curd Syllabub with Banana Ice Cream

For a delicious and sophisticated version of a classic British pudding try James Martin's recipe pairing syllabub and ice cream
By James Martin
Lemon Curd Syllabub with Banana Ice Cream
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes plus freezing
  • Effort: easy



  • 4 lemon-flavoured biscuits
  • 100 ml white wine
  • 250 ml double cream
  • 4 tbsp icing sugar
  • 8 tbsp lemon curd
  • 2 tbsp toasted flaked almonds
  • 4 sprigs of fresh mint
  • 4 strawberries

For the banana ice cream:

  • 4 bananas
  • half tsp vanilla essence
  • 3-4 tbsp sugar
  • 150 ml buttermilk


1. Crush the biscuits and divide equally among four wine glasses. Drizzle over 50ml of the white wine.

2. In a mixing bowl, whisk the cream with the sugar until soft peaks form. Fold in the remaining white wine and lemon curd and whisk until well-mixed.

3. Spoon the lemon curd cream into the glasses and chill until serving.

4. Meanwhile, make the banana ice cream. Place the frozen banana in a food processor. Add the vanilla flavouring, sugar and 75ml of buttermilk.

5. Blend the banana mixture into a puree. With the processor still running, pour in the remaining buttermilk in a thin steady stream.

6. Continue to process until the mixture is smooth and creamy.

7. Sprinkle the flaked almonds over the chilled lemon curd syllabubs. Garnish each serving with a sprig of mint and a strawberry and serve with the banana ice cream.

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