Ingredients

• 275g/9¾oz caster sugar
• 3 lemons
• rind and juice only
• 275 ml/9¾fl oz sherry or wine
• 150 ml/5¼fl oz brandy
• 725 ml/1 pint 6fl oz double cream
• 150g/5¼oz self-raising flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves
• 110g/4oz soft brown sugar
• 100g/4oz butter
• softened
• ½ beaten egg
• 40g/1½oz golden syrup
• granulated sugar
• for coating

Directions

• Mix the caster sugar with the lemon juice; add the rind
• sherry or wine
• and brandy.
• Warm slightly in a bowl over hot water (a bain marie) to dissolve the sugar and blend the flavours. Do not overheat the mixture.
• Whip the cream into soft peaks and fold into the liquid.
• Pour into tall glasses and let the mixture rest and separate.
• To make the biscuits
• preheat the oven to 190C/375F/Gas 5. Combine the flour
• baking soda and spices in a bowl and set aside.
• Now cream the sugar and butter. Once combined
• beat in the egg and golden syrup until light and fluffy.
• Stir in the flour mixture and combine. Using a teaspoon
• spoon small amounts of the mixture onto a lightly greased baking sheet around 5cm/2in apart. Slightly flatten down and sprinkle with sugar.
• Bake in the oven for 8-10 minutes. Serve with the syllabub.