A FEW weeks ago I gave you my mother’s Christmas pudding recipe which is undoubtedly one of, if not the best recipes praised by press and critics.
Strangely though my mother didn’t really like Christmas pudding, she was always more interested in the lighter alternative which was usually a Christmas trifle.
Originally the posset was a dessert or drink made from curdled milk enriched with sugar, and alcohol. It was often used as a curative for colds or fevers.
It is mentioned in the Journals of the House of Lords in the year 1620 that King Charles I was given a posset drink from his physician. Shakespeare mentions possets several times in his writings and in Hamlet, Act 1 Scene 5, he mentions the posset’s medicinal properties and that it is made from curds.
So one year at my house I decided to have a change to trifle and I made lemon possets using organic lemons, I was convinced they had more juice in them!
This has to be one of the simplest but possibly one of the best puddings I have ever made.
It is smooth, light, fresh, tangy and a little sweet. It has everything a dessert should have and to add a crunch I made some shortbread biscuits and served them on the side. Everyone raved over it so much that I cooked the possets for a party which Prince Charles was attending a few weeks later.
When we first came over here to Spain I put lemon posset on the menu at The Little Geranium in La Cala. I soon realized that the cream we use over here is nothing like as good the cream in the UK, it is sweeter, almost artificial and often doesn’t even whisk up.
A posset sets because of the chemistry between the lemons and the thick cream so the cream is very important. I had difficulty until I found the Puleva Montar cream here in Spain. It’s ideal and as it now works every time, I thought I must share it with you. Follow this simple recipe and you will have the most delicious alternative to a rich Christmas pudding made in minutes.
Lemon Posset recipe
Makes approximately 8 small glass servings
Only three ingredients are used in this delicious recipe, lemons, sugar and cream and they produce one of the best desserts you will ever eat.
1 litre double cream
300g white sugar
Juice of 8 lemons
- Put the thick cream and sugar into a saucepan and then bring to the boil, stir occasionally to dissolve the sugar. Now lower the heat and let it bubble enthusiastically for about three minutes, stirring regularly.
3. Remove from the heat and stir in the lemon juice and leave to settle for five minutes or so.
4. Pour into small glasses and cover over with clingwrap to prevent a skin from forming.
5. Place in the fridge for a few hours before serving.
Steven Saunders …The Little Geranium