"I have been making this pudding for 40 years and it never fails to impress and it is so quick and easy to make ."
You will need 6-8 individual glasses/ dishes . You may use wine glasses or what ever you would like to present the puddings in . This recipe will give 8 small portions or you can have bigger portions and pile the mixture into 4 .
Half a jar of good lemon curd
500g double cream
One wine glass of white wine of your choice
Zest of lemon
1 tablespoon of lemon juice
Small carton of fresh raspberries ( or fruit of your own choice)
8 small mint leaves
Icing sugar to dust the finished puddings
Place the lemon curd in a large mixing bowl and using an electric hand mixer loosen up the lemon curd
Add the cream and wine to the lemon curd and beat with the mixer until the mixture is thick and creamy, when you lift the blades of the mixer out they should leave the cream in soft peaks that hold their shape
Grate the lemon and stir half of the lemon zest into the syllabub
Squeeze the lemon and stir l tablespoon of juice into the syllabub
Spoon the mixture into the glasses
Place the syllabubs in the fridge to chill for at least an hour or until required ,
Decorate with the raspberries, mint leaves and lemon zest
Dust with icing sugar before serving
I usually serve the rest of the raspberries in a dish so folk can have a few more if they wish. This is a quick standby pudding that always impresses and tastes good . It can be frozen in airtight boxes and bought out to defrost ( about an hour) and keeps easily for a month so you are never without a quick pudding
