Instructions: Place the sherry in a bowl with the Cloves, Allspice, Cinnamon, sugar, lemon juice and rind and stir. Leave to infuse for about one hour.

Strain the liquid into a large bowl. Add the cream and whisk continuously until it leaves a thin trail. Place the biscuits in the bottom of four serving glasses and top with the syllabub. Refrigerate for about one hour before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.