LEMON SYLLABUB

This is among the most frequently mentioned of all sweets and puddings in the Poldark books. In fact, syllabub was not peculiarly Cornish, but was widely popular in the 18th century, doubtless because it used ingredients that were easily acquired.

Serves 6-8

2 lemons

4tsp sherry

4tsp brandy

175g (6oz) caster sugar 600ml (1pt) double cream Ground cinnamon

Grate the rind of the lemons, then squeeze the juice, add to the rind (first setting aside a little of the rind for garnish) and leave to stand together for several hours. Then, add the sherry and brandy to the lemon rind and juice, and stir in the sugar until dissolved.

Whip the cream, then carefully stir in the lemon mixture, adding a little at a time until a soft curd is produced.

Serve the syllabub in individual glasses, sprinkled with some cinnamon.

Adapted from The Poldark Cookery Book by Jean M Graham, published by Macmillan, £9.99. To order a copy for £7.49, visit mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 01/10/2017.