Lemon Possets with Blackcurrant Compote


Since I have been living at home after finishing my degree, the state of our overstuffed freezer has become a source of great irritation. My mum insists on keeping enough food to last us for about 3 months, incase of being snowed in/car breaking down/zombie apocalypse. It’s got to the point where I can’t even use the freezer for its only useful purpose (storing ice cream) because it won’t fit.

lemon posset ingredients

I go on periodic freezer clearing missions, which involve getting angry and defrosting random things that I somehow think I’m going to use (cranberry sauce, filo pastry, a piece of cake from the nineties).


During one such mission, I came across some blackcurrants, probably dating from somewhere around my 10th birthday. So I decided to use them to make blackcurrant compote (jam, basically) to go on top of lemon possets.


Despite its intimidating medieval English name, a lemon posset is a laughably easy pudding to make. Containing only three ingredients – lemon juice, cream and sugar- it can be whipped up in a matter of minutes and left in the fridge to set.


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