This particular recipe is inspired by the scrumptious potted puds made by a company called Pots & Co. For those of you that haven’t heard of them, let me tell you that in my humble opinion they definitely outdo Gu in making the yummiest shop bought puddings around. They have a delicious range including Sticky Toffee Pudding, Caramelised Apple Crumble and Lemon and Lime Posset.

Moreover they all come in lovely array of different coloured ramekins that you get to keep and then reuse for recipes such as this one.

In particular it’s the Salted Caramel Chocolate Pot with the baby blue ramekin which always seems to end up in my basket if I happen to stop off at the Tesco express on the way home from work. It really is a classic case of impulse buying at its finest- luring me in with pretty ceramic ramekins and words such as salted, caramel and chocolate- shame on Pots & Co, shame on you.

So I decided I would have a go at trying to imitate their Lemon and Lime Posset, but leaving out the lime and replacing it with a blackberry topping. I also decided to make use of the Lavender Shortbread I made previously, which proved itself most useful for dunking.

Prep Time: 20 minutes plus 2 hours for chilling

Serves: 5

Ingredients:

For the Posset:

600ml Double Cream

200g Caster Sugar

4 Lemons

A handful of Blackberries plus extra for decoration

Lavender Shortbread pieces

Method:

1. Place the double cream and sugar in a saucepan and stir on a low heat until the sugar had dissolved.

2. Zest the four lemons and then squeeze the juice out of two of them.

3. Stir in the zest and juice and then bring the posset mix to a simmer.

 4.  Allow it to simmer for approximately one minute and then remove from the heat.

 5. Ladle the posset mix into 5 ramekins.

6. Place a handful of blackberries in a bowl with 2 tablespoons of water and a tablespoon of caster sugar. Microwave on a high heat, stirring occasionally until the blackberries have began to break up and you are left with a sort of lumpy, lazy girl’s coulis.

 7. Drizzle the blackberry coulis on top of the posset and stir in with a cocktail stick, to create a ‘marbley’ effect.

8. Put your possets in the fridge to set for a couple of hours.

Serve with a blackberry on top and a piece of shortbread on the side.