Lemon puddings are one of our favourites, and this easy recipe for a lemon posset is perfect for a quick dinner party dessert or even a midweek treat. Thanks to our greedy mum for giving us the recipe!
300ml double cream
100g golden caster sugar
Zest and juice of 1 large lemon
Pour the cream into a large saucepan and add the sugar then heat gently, stiring until the sugar has melted.
Bring the mixture to a gentle boil and then allow it to bubble for around 1 minute.
Turn off the heat then stir in the lemon zest and juice.
Divide between 4 espresso cups or small ramekins and allow to cool to room temperature. Cover carefully with cling film and chill for at least 3 hours or up to 24 hours.
This is best served with our simple fork biscuits, perfect for dunking in the tangy, creamy mixture.
For a twist on the recipe, add a few blueberries to your cups or dishes before topping up with the mixture, then add some more to serve.