This is the one we serve at the Hinds Head. It draws on some historical influences, but has been adapted to the modern palate. If you haven’t the time or inclination to make the custard, replace it with a good ready-made version. You can make this in advance, but you should whip and add the syllabub at the last minute.
Ingredients
Serves 4
For the custard
110g caster sugar
6 egg yolks
375ml double cream
375ml whole milk
1 vanilla pod, split in half lengthways
For the syllabub
Zest of ½ lemon
55g caster sugar
125ml cider
1 tbsp brandy
1 tbsp cream sherry (Harveys Bristol Cream, for example)
360ml double cream
85ml amontillado sherry (optional — you can use more cream sherry instead)
For the green-tea mix
1 tsp (or 1 tea bag) green tea
50ml amontillado sherry
10g caster sugar
1 tsp lime juice
12 sponge fingers
360g redcurrant jelly
30g amaretti biscuits, crushed
First, make the custard. Beat the sugar and egg yolks together in a large bowl, then heat the cream, milk and the vanilla pod in a pan until they just start to boil. Remove from the heat and pour gently over the egg-yolk mixture, whisking constantly. Pour this back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Do not let it boil. Pour through a fine sieve into a bowl and place this in a larger bowl filled with ice, so it cools quickly. Stir frequently, so it doesn’t form a skin.
To make the syllabub, mix together the lemon zest, sugar, cider, brandy and cream sherry and leave to macerate for 30 minutes. Strain through a fine sieve into a large bowl, then add the double cream and amontillado sherry, if using, and whip until the mixture just holds its shape. Be careful not to overwhip it.
For the green-tea mixture, let the tea infuse in a cup of boiling water for 5 minutes, then strain, if necessary. Pour 50ml of the liquid into a bowl and mix in the sherry, sugar and lime juice.
To assemble, soak the sponge fingers in the tea mixture, then place them in 4 small glass bowls or 1 large one. Spread the redcurrant jelly over the fingers, then pour the custard on top and chill until set. When set, place the syllabub on top, sprinkle with the crushed biscuits and serve immediately.