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Cider syllabub

Crystal bowl of cider syllabub, silver plate of brandy snaps on white tablecloth. For Cider syllabub recipe.

Syllabubs (sullabubs, sullybubs or sullibubs), a sweet concoction of cream, sugar and alcohol have been made in Britain since at least the early sixteenth century.   They became particularly popular in the seventeenth century and Samuel Pepys refers to them in his diary for 12th July 1663: “Then to Comissioner Petts and had a good Sullybub”.  Syllabubs are a deliciously light but unctuous dish to end a meal with and are also used in some recipes as a topping to other desserts such as trifle.

Equipment

  • Measuring jug
  • Large mixing bowl
  • Electric hand whisk
  • dessert glasses

Preparation method

  • Place the cider and sugar in the bowl and leave for 10 minutes until the sugar has dissolved.
  • Pour in the cream and whisk with the electric hand whisk to soft peaks.
  • Pour into a serving bowl and dust with nutmeg. Serve with brandy snaps or ginger biscuits.

More recipes using cider
Honey apples
Kissell
Rabbit pie
Shropshire fidget pie
Stargazy pie
Wassail with lamb’s wool

Stuart

Serves:
6
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 150 ml good medium cider
  • 2 tbsp light muscovado sugar
  • 300 ml double cream
  • Nutmeg to taste

Nutrition

Nutrition Facts
Cider syllabub
Serving Size
 
78 g
Amount per Serving
Calories
194
Percent of Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
57
mg
19
%
Sodium
 
15
mg
1
%
Potassium
 
77
mg
2
%
Carbohydrates
 
7.3
g
2
%
Fiber
 
0.1
g
0
%
Sugar
 
6.8
g
8
%
Protein
 
1.5
g
3
%
Calcium
 
38
mg
4
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Cider, Cream

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace