By Georgian times the culinary arts were well developed in Scotland and prosperous citizens used to sit down to
enormous dinners, embracing many courses. A syllabub was a normal ending to such a feast and still goes well with our less elaborate meals today.

Ingredients:
A goblet of sweet white wine
A small glass of brandy
Caster sugar to taste
Juice and rind of 1 lemon
1/2 pint double cream

Method:
Put the wine, brandy, lemon juice, rind and sugar into a bowl and stir until the sugar s dissolved. Add the half pint of double cream and, using a wire whisk, whip until the mixture thickens and leaves a trail behind. This will probably take between 10 and 15 minutes. Serve either in individual syllabub glasses or in a single glass dish. Add a grating of nutmeg and serve with macaroons or sponge fingers. A solid syllabub sufficient for four generous helpings.