The proof is in the pudding

Blackberry and lemon posset 005We are not really a pudding family. I don’t count ice cream or cakes, so beyond that classic puds rarely get a look in. Occasionally I knock one up to remind myself they exist but on the whole they rarely feature on the menu. That’s until we have guests to stay and I convince Mr.P it’s a pretty sensible way of finishing a meal, after all it’s hardly like I’m inventing a new course.  The last couple of weekends we’ve been entertaining hence the pudding bonanza; blackberry and apple crumble has featured as has a simple lemon posset. We have foraged and produced. Nothing makes the ‘blue one’ happier than a spot of harvesting, I guess it’s the hunter gatherer instinct. There’s also a certain smugness from making something that nature has produced for free, particularly now when the hedgerows are decked out in berries, apples are 2 a penny and the sloes are just waiting for the first frost before picking begins!

This post however is not about autumn fruit or autumn pudding but a dessert that can be adapted to any of the seasons. The dark horse is ‘lemon posset’, a sublime, scrummy and scarily speedy to make pudding. From pan to plate, as such, it really is completely foolproof, easy and quick. What’s more it only has 3 ingredients and is super versatile and quite delicious. I topped mine with blackberries but you could use anything or nothing! It’s  a good dinner party number to have up your sleeve if you are time poor and just a cunning one to have in your repertoire as it keeps in the fridge for several days. It’s rich and lemony, a kind of set lemon custard though that really does not do it justice. Baked lemon cream is a more generous description, yet again it doesn’t really sell it. All I can say is you’ll have to trust me on this one. Ten minutes. Yes, ten minutes is all it will take to create and only 1 pan to wash up. What’s not to like?

Blackberry and lemon posset 008Lemon Posset with Blackberries

Makes 8- 10 shot glasses

600ml of double cream

140 g of golden caster sugar

2 lemons, juiced and zested

1. Pop the cream and sugar in a pan and very gently bring up to the boil. Simmer gently for 3 minutes.

2. Take it off the heat and add the lemon juice and zest – whisking all the time.

3. Pour into shot glasses or whatever receptacle you want it to set in. Leave in the fridge for at least 2 hours before topping with your berry of choice and serving.

Serve with vanilla shortbread or just simply with berries.


About lardersaga

Joanna Preston is mother of the 'little people', 1 pink and 1 blue, and wife to saintly Mr.Patience! After a decade dedicated to cooking for others (Alps, Africa and founding 'Sugar & Spice') my attention is now solely in the home kitchen. We are a food obsessed family that adore growing, sourcing and cooking delectable feasts for friends and family!
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