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Buttered Rum Berry Syllabub
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5 from 1 vote

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
Prep Time5 mins
Total Time5 mins


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


  • 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