A classic pudding consisting of only three ingredients: lemons, double cream and sugar. Super tangy and creamy, it’s a perfect dinner party dessert.
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Step 1.
Measure the caster sugar into a saucepan and add the zest of ⅔ the lemons. Rub the lemon zest into the sugar and leave for a minute or two to bring out the lemon flavour.
Step 2.
Meanwhile, juice the lemons into a jug and measure out 75ml juice.
Step 3.
Pour the double cream into the saucepan with the sugar then set it over a low heat. Cook it gently, stirring occasionally until the sugar has dissolved, then turn up the heat to medium and bring the cream to the boil. Bubble away for a minute then take off the heat and stir in the lemon juice.
Step 4.
Pour the posset into four serving vessels – ramekins, fun small bowls, or even glasses work well here. Transfer to the fridge for at least 4 hours until chilled and set. Enjoy as is or with shortbread biscuits for dunking.
Serves
4
Caster Sugar
Lemon
Double Cream
Serves
4
Caster Sugar
Lemon
Double Cream
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Measure the caster sugar into a saucepan and add the zest of ⅔ the lemons. Rub the lemon zest into the sugar and leave for a minute or two to bring out the lemon flavour.
Step 2.
Meanwhile, juice the lemons into a jug and measure out 75ml juice.
Step 3.
Pour the double cream into the saucepan with the sugar then set it over a low heat. Cook it gently, stirring occasionally until the sugar has dissolved, then turn up the heat to medium and bring the cream to the boil. Bubble away for a minute then take off the heat and stir in the lemon juice.
Step 4.
Pour the posset into four serving vessels – ramekins, fun small bowls, or even glasses work well here. Transfer to the fridge for at least 4 hours until chilled and set. Enjoy as is or with shortbread biscuits for dunking.
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