If you’re planning a Burns Night celebration and you’re looking for a simple but slightly different pudding for the night, this rich and easy Whisky Syllabub recipe really hits the spot. If you can whip cream, open a bottle of whisky and zest a lemon, then this recipe is for you.
Syllabub in various forms has been around since the 16th century. Originally a frothy, milky concoction, made with sweet wine or cider; it has evolved from a hearty, warming drink to the whipped pudding we eat today. Syllabubs are similar to possets and are closely related to the famous Scottish pudding, cranachan. I’ve given a standard syllabub a Burns Night makeover and swapped out the sweet wine for whisky, and it really works!
This recipe for Scotch Whisky Syllabub takes no time at all to put together and makes enough for four good-sized portions, or 6 smaller ones. It is very rich though, so a smaller portion might be better. Serve it with homemade shortbread and raspberries. Delicious!
Scotch Whisky Syllabub
55g caster sugar
1 lemon, zested
3 tbsp lemon juice
300ml double cream
25g icing sugar
How to make Whisky Syllabub:
In a small saucepan, warm the sugar, lemon juice and finely grated zest until the sugar is dissolved. Stir the mixture a little to encourage the sugar to dissolve, once it has, leave it to cool completely. This shouldn’t take long, maybe 15 minutes.
In a large mixing bowl whip your double cream and icing sugar together until it goes in soft to medium peaks. I used a hand mixer for this as whipping it by hand would take me an age.
Add your whisky to the pan of juice and swirl it around, pour it into the cream mixture and fold the whisky and juice into the cream with a spatula. For good measure I gave it a quick 10 second mix with my hand mixer too.
Spoon the whisky syllabub into nice glasses and put in the fridge and chill for an hour or so. It’s fine to make it the day before and chill it overnight if you’d like. It’s also absolutely fine to serve it there and them without chilling it, it’ll just have a slightly softer texture.
Serve with some homemade shortbread and raspberries. It’s a fantastically simple pudding and one to impress the grown ups at any Burns Night celebration!
If you enjoyed this recipe, you might also like –