Prep 20 mins
Cook 3 hrs
Posted in honour of Kooka's World Tour, and the well-known English nursery rhyme, "Oranges and lemons, say the bells of St Clements" If you don't have vanilla sugar use superfine sugar and add 1/2 tsp vanilla extract to the juice. Adapted from a recipe by Sophie Grigson. Please note: cooking time includes 3 hours of chilling.
- 4 oranges
- 1 lemon
- 3 tablespoons vanilla sugar (or superfine sugar and 1/2 tsp vanilla extract)
- 10 fluid ounces double cream
- 1 tablespoon brandy (optional) or 1 tablespoon Grand Marnier (optional)
- Zest half of an orange and half of the lemon. Blanch the zest in boiling water for 2 minutes, then immediately drain, run under cold water and drain again. Set aside.
- Juice the oranges and the lemon, then place the juices in a small pan. Bring to a hard boil, and continue boiling to reduce the liquid to 3 to 4 tablespoons. Place in a large bowl and leave to cool.
- When the juice has reached room temperature, add the sugar, cream and brandy or Grand Marnier (if using). Whisk the mixture until it softly holds its shape.
- Divide mixture between four suitably-sized glass dessert bowls or glasses. Decorate with the orange and lemon zest, and chill in the fridge.
- Note, syllabub must be consumed within 3 hours of preparing.
- One, two,three, sing! "Oranges and lemons, say the bells of St Clements; You owe me five farthings, say the bells of St Martins; When will you pay me?, Say the bells of Old Bailey; When I grow rich, say the bells of Shoreditch; When will that be?, say the bells of Stepney; I'm sure I don't know, says the great bell at Bow; Here comes a candle to light you to bed, Here comes a chopper to chop off your head, Chop chop chop chop the last man's head!".