Nigel Slater’s recipe for coronation syllabub: a pudding fit for a king

Eat, drink and be merry – this dessert has all the right ingredients to do all three

Cream, fruit and sponge cake – all the ingredients for a summer celebration. When whipping the syllabub, keep your eyes on the mixture, as it takes a while to thicken, but is easy to overbeat. I do the last minute or so on slow speed. Keep your cream and bowl thoroughly chilled for the best results. And, if you have any left over, pop it in the freezer, it makes great ice-cream. The recipe can easily be halved if necessary. Decorate with edible flowers if the fancy takes you.

Enough for 8.

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