Elderflower, Lemon and Blueberry Syllabub

Marinated Blueberries Lemon SyllabubFresh, sweet and light. Super quick to make. The perfect summer pudding.

For 6 serves

Marinated Blueberries

4cups blueberries
zest and juice of 2 Lisbon or Yenben lemons
300ml Elderflower cordial

Mix together thoroughly, cover the bowl and leave overnight in the fridge.


600ml cream
3 Tblspn Elderflower cordial
Zest of 2 Lisbon or Yenben lemons
Juice of 1 Lisbon or Yenben lemon
2 egg whites
50g sifted icing sugar

Whip the cream, lemon juice and cordial together till soft peaks. Stir through the zest
In a separate bowl whisk the egg whites until fairy stiff. Whisk in the icing sugar, a little at a time.
Fold the cream and egg together.
Cover and put in the fridge over night.

To Serve

Give the syllabub a stir. Give the berries a stir
Put some marinated blueberries and their juice in the bottom of 6 glasses.
Heap on some syllabub and top with remaining berries.
Mint leaves and borage flowers, or lemon zest and heartsease make lovely garnishes. Well crumbled ginger biscuits hit the spot too.