Lemon posset with ginger snap biscuits and Earl Grey soaked prunes with brandy

Preheat the oven to 180°C/gas mark 4

For the ginger snap biscuits, place the plain flour, butter, ground ginger and bicarbonate of soda in a mixing bowl and combine until crumbly. Add the sugar, syrup and egg, then mix well until it forms a firm pastry mix

Roll out the pastry on a floured surface to approximately 5mm thick, making sure the surface and the rolling pin are well dusted with flour. Cut out approximately 12 biscuits with a pastry cutter

Place the cut-out pastry on a greased or non-stick baking tray and bake in the oven for 7 minutes, or until golden. Allow to cool, then store in an airtight container until required

For the lemon posset, zest the lemons and add to a pan with the cream and sugar. Bring to the boil

Juice the zested lemons and add to the cream mixture. Once it has come to the boil, remove from the heat and pass through a sieve

Allow to cool before pouring into glasses. Leave to set in the fridge

For the Earl Grey soaked prunes, bring the water to the boil. Place the tea bags in the water and allow to infuse for 3 minutes before removing

Add the sugar, orange peel and juice, lemon peel, vanilla and cinnamon stick to the water and let the sugar dissolve - the cinnamon stick will be removed at a later stage

Add the prunes, boil for 5 minutes, then remove from the heat and cool

Once cool, add the brandy and remove the cinnamon stick. The prunes can either be served immediately or stored for up to a week in a sterilised kilner jar until required

Once ready to serve, top the set lemon possets with some prunes and serve with the biscuits on the side