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You are here: Home / Recipes / Recipes by Main Ingredient / Dairy / Recipe: Buttered Rum Berry Syllabub

Recipe: Buttered Rum Berry Syllabub

Published on August 13, 2014 by Helen Best-Shaw 9 Comments
Last Updated on September 12, 2018

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Buttered Rum Berry Syllabub

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Buttered Rum Berry Syllabub
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5 from 3 votes

Recipe: Buttered Rum Berry Syllabub

This super simple pudding is sure to impress and is perfect for a romantic night in. Make this Buttered Rum Berry Syllabub in a few easy steps!
Servings: 2 servings
Author: Helen Best-Shaw
Prep Time5 mins
Total Time5 mins
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Ingredients

For the Buttered Rum Berries:

  • 20 g butter
  • 20 g white sugar
  • 20 ml rum
  • 100 g mixed berries (I used half blueberry and half raspberry)

For the Syllabub:

  • 150 ml double cream
  • 2 dsp icing sugar
  • 1 tbs juice from the buttered rum berries
  • 2 tbs dry white wine or champagne

To Serve:

  • 100 g mixed berries
  • 1 tbs flaked almonds – toasted (optional)
  • 2 sprigs of mint (optional)

Instructions

  • Put the butter, sugar and rum into a small pan and heat until melted. Add the berries and gently cook for a few minutes until the berries are soft, but still holding their shape and the liquid is syrupy. Remove from the heat and allow to cool.
  • In a large bowl whisk the cream, sugar, juice and wine or champagne together until thickened, but still floppy.
  • Divide the berry mixture between two glasses. Gently dollop the cream mixture over the meringue. I use a jam funnel to get it neatly into the glass. Smooth it down if needed.
  • Top with the fresh berries, toasted almonds and a sprig of mint.
  • Serve immediately, or keep in the fridge for a few hours before serving.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Dessert
Cuisine: Traditional British
Keyword: Buttered Rum Berry Syllabub, Fusion syllabub
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Who could not love a syllabub?  An indulgent cloud of softly whipped sweetened cream and champagne.   Delicious, light and super easy to make too it ticks my boxes for the requisite effort to glory ratio.  Serve in a glass to impress.   Perfect for a romantic meal in too.

This recipe was developed to mark the launch of Match.com’s Aphrodisiac Cafés which will offer a romantic and delicious menu with aphrodisiac ingredients such as oysters, asparagus and chocolate, which will be offered to Match.com members at socials this summer.

If you fancy trying out the menu pop along to London’s Soho Square tomorrow (14th August) between 11 – 2 enjoy the food, and maybe who knows who you might meet!

To find out more about other aphrodisiac dining events visit Match.com.

This is a sponsored recipe development commission for Match.  All opinions are our own.

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Filed Under: Dairy, Desserts & Puddings, Fruit, Quick & Easy, Recipes Ingredients: Alcohol, Berries, Cream, Dairy, Mint, Nuts, Rum, Sugar

Previous Post: « Recipe: Healthy Homemade Teriyaki Sauce
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Reader Interactions

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    Recipe Rating




  1. Sarah, Maison Cupcake

    5 stars
    Very elegant, quick and easy. For evenings when you have better things to do than slave in the kitchen!

    Reply
    • Helen

      I love syllabubs. So easy and so impressive.

      Reply
  2. Becca @ Amuse Your Bouche

    5 stars
    You had me at ‘buttered rum’ – gorgeous!

    Reply
    • Helen

      I am delighted that you approve Becca!

      Reply
  3. Jeanne Horak-Druiff

    Ah, the syllabub! A dessert that is due a revival simply because the name is so much fun to say :) And anything featuring the words “buttered rum” are a winner in my book…

    Reply
    • Helen

      I love the idea of reviving a pud purely because of the name!

      Reply
  4. Taste of Beirut

    Simply divine! I loved the presentation, as well.

    Reply
  5. Layla

    5 stars
    Ooooh, this looks so lovely and pretty!! I have such a sweet tooth that it’s silly so anything fruity, chocolatey or generally sweet I’m loving :)

    Layla xx

    Reply
  6. Kirsty

    Looks yummy :)

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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