Old English Syllabub: Put the clove, allspice and cinnamon stick into a small mortar. Grid very finely. Sift through a fine sieve. Put the ground spices, nutmeg, sugar, lemon rind and strained lemon juice into a bowl. Add the sherry. Stir well until the sugar dissolves. Cover and leave to stand for 1 hour. Strain the sherry mixture through a fine nylon sieve into a clean bowl. Pour in the cream in a steady stream. Whisk all the time while pouring. Whip the cream until it is just thick enough to hold the trail of a whisk. Place four ratafias in each of the four serving glasses. Fill each glass with the spicy syllabub. Chill for about 1 hour. 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.