Thursday, 9 June 2011


For the Possett
600mls of double cream
150gms sugar
55mls lemon juice (the jiff lemons are perfect for this)

For the fruit topping
 225gms blueberries
50mls water
75gms sugar

Place the cream, lemon juice and sugar into a pan and bring to the boil. 
It is important to stir continuously to prevent the sugar burning at the bottom of the pan.

Once the cream mixture has been brought to the boil it can be placed in the serving dishes. The possett should now be allowed to cool.  This usually takes two hours in the fridge 
This recipe serves 4 but if you use smaller dishes it can be made to serve more.

Put the blueberries, sugar and water into a pan and bring to the boil, stirring from time to time.

Once brought to the boil add the vodka.  Simmer for 2 mins and allow to cool.
This recipe calls for 3 dessert spoons but more can be added to taste!!!

 Once cooled the blueberries can be spooned over the lemon cream mixture

1 comment:

The Underappreciated Medical Student said...

That's my Friday penance sorted for next week!