Advocaat (or advokatt) is a rich and creamy liqueur made from eggs, sugar and brandy, named for the lawyers of the Netherlands who first took it to their hearts and gullets. Its creamy consistency makes it a great base for plucky puddings like this syllabub.
- 2 heaped tbsp ginger marmalade
- 250ml (½ pint) double cream
- 1 or 2 large pieces of ginger, chopped
- 4 tbsp Advocaat
- Blend the Advocaat and marmalade, in a machine if possible, but otherwise by whisking hard. Whip the cream and mix that in too. Decorate with the chopped ginger and chill to serve.