Welsh Lemon Syllabub
A light, boozy cream pudding made with lemon and white wine, an old Welsh favourite that takes minutes.
- Time15 min plus chilling
- LevelEasy
- Costabout £0.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the lemon juice, zest, white wine, brandy and caster sugar in a bowl. Stir until the sugar dissolves, then leave for at least 30 minutes so the flavours mingle.
30 min - 2
Pour the cream in slowly, whisking all the time, until it thickens to soft peaks. Take care, as it can turn from soft to stiff very quickly.
- 3
Spoon into six small glasses.
- 4
Chill for at least 2 hours, or overnight, until set to a light mousse.
120 min - 5
Top with the raspberries and serve with gluten free shortbread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.