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.