Posset (“poshote”or “poshotte” ) was a nourishing spiced warm drink of eggs, sugar, curdled milk and breadcrumbs with wine or ale.
For those who haven’t tried this delicacy I’d say it has a custard like consistency and it can be as thick or thin as preferred, the tangy lip smacking taste of the lemon is gorgeously complement by the velvety texture of the lavender-infused posset that will flood your taste buds with a real treat that is complemented by a simple yet scrumptious lavender biscuit.
Decadent much? Yes indeed.
The recipe for both is quite simple, the trick is to get a perfectly smooth posset and crisp biscuits with a slightly chewy centre. This recipe was presented in an episode of @PaulHollywood's Pies & Puds and is available on the BBC Good Food Website.
To make this traditional British pudding you will need:
For the posset:
For the lavender biscuits:
To make the posset:
Pput the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn.
Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or 4-6 small ramekins. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set.
I allowed the posset to cool off by the window for about 4 hours, meaning is not essential to cool it in the fridge.
To make the biscuits:
In a bowl, cream the butter with the lavender , gradually add the sugar until you get a pale frothy batter.
Add the flour incorporating it to the batter with a wooden spoon. Then bring the mixture together by hand into a smooth dough, try not to over work it.
Form a cylinder with the dough, wrap in cling film and cool in the fridge until is very firm. That is for about 2 hours.
Preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment.
Unwrap and slice the dough with a sharp knife to cut 5mm thick discs from it. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake.
You’ll probably bake about 2 batches.
Bake for 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool.
Serve the lemon & lavender posset with the lavender biscuits......and dunk the biscuits in the posset for maximum delight!
For those who haven’t tried this delicacy I’d say it has a custard like consistency and it can be as thick or thin as preferred, the tangy lip smacking taste of the lemon is gorgeously complement by the velvety texture of the lavender-infused posset that will flood your taste buds with a real treat that is complemented by a simple yet scrumptious lavender biscuit.
Decadent much? Yes indeed.
The recipe for both is quite simple, the trick is to get a perfectly smooth posset and crisp biscuits with a slightly chewy centre. This recipe was presented in an episode of @PaulHollywood's Pies & Puds and is available on the BBC Good Food Website.
To make this traditional British pudding you will need:
For the posset:
- 600ml double cream
- 150g caster sugar
- 1 tbsp edible lavender
- 2 lemons, juice only, strained (I used 1 lemon and 1 lime)
For the lavender biscuits:
- 100g soft, unsalted butter
- 2 tsp lavender (fresh buds and leaves or edible dried lavender)
- 50g caster sugar
- 175g plain flour
To make the posset:
Pput the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn.
Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or 4-6 small ramekins. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set.
I allowed the posset to cool off by the window for about 4 hours, meaning is not essential to cool it in the fridge.
To make the biscuits:
In a bowl, cream the butter with the lavender , gradually add the sugar until you get a pale frothy batter.
Add the flour incorporating it to the batter with a wooden spoon. Then bring the mixture together by hand into a smooth dough, try not to over work it.
Form a cylinder with the dough, wrap in cling film and cool in the fridge until is very firm. That is for about 2 hours.
Preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment.
Unwrap and slice the dough with a sharp knife to cut 5mm thick discs from it. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake.
You’ll probably bake about 2 batches.
Bake for 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool.
Serve the lemon & lavender posset with the lavender biscuits......and dunk the biscuits in the posset for maximum delight!