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!

Pimms and elderflower summer pudding

Summer pudding is one of my all-time favourite desserts. Soggy bread shouldn't be a good thing, but this fruit filled pud transforms the bread into a silky cake-like texture! It's really easy to make just using a frozen packet of mixed summer fruits. Once I've put it in the fridge to chill over night, I am desperate for it to be ready. And once it's had its first outing as a dessert, it makes an amazing breakfast! I've added a splash or two of elderflower and Pimms, but it is perfectly good without. I made a Pimms and orange syllabub to go with it, which complements the silky, cloud-like texture beautifully. 

Summer fruit tart with Pimms, elderflower, rose and mint

This is a really quick easy tart that I made after work for dessert.  I added Pimms, elderflower cordial, rosewater and fresh mint to a handful of summer fruits and left them to macerate for a while, then strained the juices and added it to extra thick double cream to serve with the warm tart.  The fruit is simply sprinkled over some ready-made puff pastry with a few flaked almonds and a little sugar.  Stunningly simple and summery!

Pimms cupcakes

It's the Queen's Diamond Jubilee and our friend Farree is having a big garden party.  These Pimms cupcakes are my contribution to the festivities!