Old English Syllabub:

  1. Put the clove, allspice and cinnamon stick into a small mortar.
  2. Grid very finely.
  3. Sift through a fine sieve.
  4. Put the ground spices, nutmeg, sugar, lemon rind and strained lemon juice into a bowl.
  5. Add the sherry.
  6. Stir well until the sugar dissolves.
  7. Cover and leave to stand for 1 hour.
  8. Strain the sherry mixture through a fine nylon sieve into a clean bowl.
  9. Pour in the cream in a steady stream.
  10. Whisk all the time while pouring.
  11. Whip the cream until it is just thick enough to hold the trail of a whisk.
  12. Place four ratafias in each of the four serving glasses.
  13. Fill each glass with the spicy syllabub.
  14. Chill for about 1 hour.
  15. Decorate with the remaining ratafias and a few fresh flower petals.

List of ingredients required:

  • 1 clove.
  • 1 allspice.
  • 2.5 cm (1 inch) piece of cinnamon stick.
  • Freshly grated nutmeg, a little.
  • 50g (2 oz) caster sugar.
  • Finely grated lemon rind.
  • Juice of 1 lemon.
  • 90 ml (6 tbsp) pale cream sherry.
  • 300 ml (1/2 pint) double cream.
  • 24 ratafias.