Pimms and orange syllabub

Syllabub is a very traditional dessert of a syrup stewed overnight made from sugar, lemon juice and zest and sweet dessert wine, which is then added to double cream and whipped until light and duvet-like. I've made this version using Pimms instead of dessert wine and orange instead of lemon. I served it with my Pimms and elderflower summer pudding, but you could have it just on its own, or as an accompaniment to lots of other puddings. It's especially good for those puds you have to make the day before and leave to chill overnight, as it forces you to really let the flavours infuse rather than making it all in one go. I'm sure you could but it just wouldn't be quite the same!

Ingredients

1 orange

2 tbsp of caster sugar

60ml Pimms

300ml cream

Method

1. Grate the zest of half the orange. Cut in half and squeeze the juice into a small pan.  Cut the remaining, ungrated peel into a long strip and set aside.
2. Add the sugar, Pimms and grated zest to the pan and place over a medium heat, stirring gently until the sugar has dissolved.
3. Transfer to a small bowl and add the strip of orange peel.
4. Leave to cool before covering with clingfilm and placing in the fridge to infuse overnight.
5. The next day, discard the orange peel and place the syrup and cream in a large mixing bowl. Beat slowly with an electric whisk, getting right to the bottom of the mixture – but stop as soon as the mixture starts to feel heavy on the whisk, when it will sit in soft folds, otherwise it will curdle.