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Christmas Syllabub

Ingredients:

1/2 cup sultantas

4 tablespoons ginger wine

3 tablespoons dark rum

2 1/2 cups heavy cream

1 teaspoon ground cinnamon

1 teaspoon ground ginger

2 tablespoons toasted flaked almonds

Grated zest and juice of 1 large orange

1/2 cup Billington's Dark Brown Molasses Sugar

Chopped crystallized ginger to decorate

Directions :

Put the sultanas in a small bowl with the orange zest and pour over the ginger wine and rum. Cover and leave to stand for at least 4 hours. Mix together the orange juice and Dark Molasses Sugar, stirring until the sugar has dissolved. Strain the liquor from the sultanas intot he orange and sugar mixture. Add the cream and spices and beat until thick - be careful not to overbeat. Gently fold in the sultanas and almonds and spoon into serving dishes. Sprinkle with the crystallized ginger. Chill before serving.

Source : Carol Wilson's "Porters English Cookery Bible"

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