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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
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.