Blackberry Syllabub

Blackberry Syllabub Recipe

Makes 6 servings

A lovely pudding, though a little naughty treat. To make it absolutely sin-free use sweetened low fat yoghurt instead of cream. But none the less great for dinner parties.

Ingredients

300	g blackberries
85	g caster sugar
284	ml double cream
75	g lemon, zest and juice
10	g icing sugar

Directions

1. Crush most of the blackberries, leaving some whole for decoration, with 50g of sugar. Whisk together the cream, lemon zest and remaining sugar until thickened but not at all stiff.
   
2. Gently fold in the blackberry and sugar mix into the cream leaving a rippled effect, mixing in a few whole ones as you go. Spoon the mixture into individual glasses top with the remaining berries, serve immediatlely or chill for a few hours before serving.

I used a mix of blueberries and blackberries as I hadn't enough blackberries in the freezer from our picking last year.  It was still great.