Cherry Syllabub with Poppy Seed and Ginger Crumble

Serves: 4-6 - Time:

Cherry Syllabub with Poppy Seed and Ginger Crumble

This is an extremely easy and rather boozy pudding -both Good Things in my book-loosely inspired by an Ottolenghi recipe. If you are really short of time you could ditch the crumble and crush a few ginger nuts over the syllabub, although the crumble can be made a couple of days in advance without any harm. Bonne Maman does a brilliant range of jarred fruit compotes- really useful for all sorts of things (see my No Churn Apricot and Cardamom Ice Cream). They are a larder essential in my house. I hadn’t realised quite how intoxicating cherry brandy is until I checked the volume of alcohol on the bottle after coming over slightly woozy after taste testing. I hadn’t had much lunch so I don’t recommend sampling this on an empty stomach but, even after a big meal, I would check if anyone is driving home-just to warn them. Cherry brandy has a whiff of cough mixture about it so restraint is key and if you want something less potent swap the cherry brandy for a sweet white wine.


  • For the crumble
  • 50g plain flour
  • 25g ground almonds
  • 55g unsalted butter, cold from the fridge and cut into small squares
  • 30g demerara sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon ground ginger
  • for the syllabub
  • 150ml cherry brandy
  • Juice of one lemon
  • 75g icing sugar
  • 400ml double cream
  • 180g cherry compote (Bonne Maman make a good one)
Cherry Syllabub with Poppy Seed and Ginger Crumble


  1. For the crumble, heat the oven to fan 180°c , mark 6. Mix the flour and ground almonds together. Rub in the butter until no large lumps remain. Stir in the sugar, poppy seeds and ginger. Line a small baking tray with non-stick parchment and spread the crumble out in an even layer. Bake for 12-15 minutes until deep golden brown. Leave to cool then break up into large and small crumbs.
  2. Put the cherry brandy in a large mixing bowl and add the lemon juice and icing sugar. Stir until the sugar has dissolved. You can do this well in advance and leave in the fridge.
  3. Pour the double cream into the cherry brandy mix and whisk to floppy peaks.
  4. Drop a heaped tablespoon of the cherry compote into the base of a glass and top with a quarter or a sixth (depending on how many people you are serving). Scatter over some crumble and serve immediately.
Cherry Syllabub with Poppy Seed and Ginger Crumble