Place the conserve, wine, sugar, Grand Marnier and Cassis in a saucepan, stir to mix and leave over a very gentle heat for about 20 mins or until the sugar has dissolved. Remove and allow to cool for about 30 mins.
Add the cream to the conserve and wine mixture. Using a hand-held electric whisk, whisk until the mixture stands in soft peaks - this will take slightly longer than whisking cream due to the extra liquid. Take care not to over-whip as the mixture may separate.
Pipe or spoon into tall glasses and place in the refrigerator for 30 mins to set. Allow to stand for 5 mins and serve with Bonne Maman Traditional French Butter Biscuits.
Add the cream to just half the conserve and wine mixture and continue as above. Divide the remaining conserve and wine mixture between the serving glasses and top with the syllabub to get a layered look.
Try blending different Bonne Maman conserves and liqueurs for totally different puddings. Use Black Cherry Conserve with Cassis or Kirsch, Raspberry Conserve with vodka and Cassis or Blackcurrant Conserve with Cointreau and Cassis.
Make half the quantity and use to sandwich a light sponge cake for a special afternoon tea.
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