Two years ago: Banana & cinnamon muffins, Basic flapjack, Sweet & sour pork, Veggie chilli and Apple & marzipan galette.Three years ago: Cherry & banana no churn ice-cream, Orange meringue pie and Roasted cauliflower, cumin and bulgar wheat salad.
Four years ago: Beery walnut bread, Gluten-free oat-topped chorizo, sweetcorn and tomato muffins and Orange butter biscuits.
Five years ago: Chocolate, hazelnut and orange wrinkly biscuits, Sticky Bounty rolls and Lemon & almond breakfast rolls,
Six years ago: Father’s Day man cake and Bakewell tart with a vanilla crust.
- 100g castor sugar
- 300mls double cream
- Zest and juice of 1 lemon
Pour the sugar and cream into a saucepan. Place the pan over a low heat on the hob until the sugar dissolves (about 1 minute). Turn the heat up to medium and wait until the cream starts to bubble at the side of the pan. Leave the cream to bubble for exactly 1 minute. Remove from the heat and add the zest and juice. Stir well. (The posset will thicken as the lemon juice is added). Pour into shot glasses or small bowls, cover in clingfilm and chill for at least an hour before serving.
Serve alone or with biscuits for scooping. Keeps in the fridge for up to 3 days, well covered.
- 100g castor sugar
- 300mls double cream
- Zest and juice of 1 lemon
Pour the sugar and cream into a saucepan. Place the pan over a low heat on the hob until the sugar dissolves (about 1 minute). Turn the heat up to medium and wait until the cream starts to bubble at the side of the pan. Leave the cream to bubble for exactly 1 minute. Remove from the heat and add the zest and juice. Stir well. (The posset will thicken as the lemon juice is added). Pour into shot glasses or small bowls, cover in clingfilm and chill for at least an hour before serving. Serve alone or with biscuits for scooping. Keeps in the fridge for up to 3 days, well covered.
Get the monthly newsletter...
and subscribe to get all recipes straight to your inbox!
Holly Bell 
They do look super delicious. And being the pudding lover I am, this can’t go wrong. Thanks for sharing!
Sounds perfect for these sunny evenings around the corner and so simple to make. Love the idea of staying well away from the oven as well! Perhaps some raspberries on top could add extra sweetness to this tangy, creamy desert.