$ $ $ $ $
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45 mins

The Sunday Brunch Cookbook
These little lemon pots are a sweet and sharp way to end a meal.They are deceptively rich, so you do only need a shot glass full of posset. Serve with the biscuits. Or not. Or just eat the biscuits on their own.


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© 2022 Simon Rimmer / Ebury Press · Reproduced with permission. · Extracted from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20). Photography by Dan Jones.
  • Step 1

    Put the cream and lemon zest strips in a pan and bring gently to a simmer, NOT a boil.

  • Step 2

    Remove the zest strips, add the sugar and bring to the boil, stirring to fully dissolve the sugar. Cook for 2 minutes, then take off the heat and stir in the lemon juice.

  • Step 3

    Put 3 or 4 blackberries into each of 6–8 glasses, pour over the posset and transfer to the fridge to chill and set.

  • Step 4

    For the biscuits, cream the butter, sugar and grated lemon zest together in a bowl.

  • Step 5

    Add the flour, cornflour, polenta and ginger, and mix gently to combine. Roll the dough into a log, about 40–50mm in diameter, wrap in clingfilm and chill for 1 hour.

  • Step 6

    Preheat the oven to 140°C fan/160°C/Gas 3.

  • Step 7

    Cut the chilled dough into rounds, about 1.5cm thick, and dip each in the extra sugar, to coat both sides.

  • Step 8

    Transfer to a lined baking sheet and bake for about 12 minutes, until just turning golden. Remove and leave to set on the baking sheet for a few minutes, before transferring to a wire rack to cool completely.

  • Step 9

    Serve the possets with the biscuits.

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