Lemon possets

Preparation info
  • Serves


    • Difficulty


Appears in
The Good Table: Adventures In and Around My Kitchen

By Valentine Warner

Published 2013

  • About

This is a very easy pudding for a large number of people and a time-saver from heaven. You can do the cooking bit in 10 minutes and the setting period needs doing in advance anyway. If you wish to, add a good glug of elderflower cordial with the lemon juice; this makes a very nice combination.


  • 1.2 litres double cream
  • 140 g caster sugar
  • juice of 5


Heat the cream and sugar over a medium heat and bring it briefly to a definite boil, being careful that it doesn’t spill over the side of the pan. Pour in the lemon juice, followed by the zest. Whisk for 30 seconds or so before removing from the heat and dividing among 12 x 125ml ramekins. The lemon juice will set the hot cream.

Put the ramekins in the fridge for at least 2 hours before