Orange and Rosemary Posset Puds

A delicious desert perfect for your next dinner party.

Preparation time: 30 minutes, plus cooling and chilling - Cooking time: 25 minutes - Total time: 55 minutes, plus cooling and chilling - Makes: 6

470ml double cream
2 small rosemary sprigs
2-3 navel oranges, pared zest of 1, grated zest to garnish and 160ml juice
150g digestive biscuits, finely crushed
60g unsalted butter, melted
2 tbsp light brown soft sugar
100g golden caster sugar

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1. Put the cream, rosemary and pared zest in a small pan. Bring slowly to the boil then immediately remove from the heat. Cover and set aside for 15 minutes. Preheat the oven to 170˚C, gas mark 3. Using a wooden spoon, combine the crushed digestives with the butter and brown sugar in a bowl. Spread out on the baking tray and bake for 13-15 minutes, stirring halfway, until golden and crisp. Set aside to cool completely.

2. Strain the cream through a sieve, pressing with the back of a spoon to extract the flavour from the rosemary and orange zest (discard both now) and return to the pan. Stir in the caster sugar and place over a low-medium heat. Bring to the boil, stirring. When just beginning to simmer, remove from the heat and stir in the orange juice. Cover the surface with cling film, cool and chill for 1 hour.

3. Divide the biscuit mixture between 6 small serving glasses. Very carefully and gently top each biscuit layer with the posset mixture. Cover and chill for at least 4 hours or overnight. Scatter over the grated orange zest before serving.

Cook’s tip
This recipe works well with all types of citrus fruit. Try lemons or grapefruit, perhaps with a little extra sugar to taste, or blush oranges.
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