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

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

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

PT1H20M

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1
Preheat the oven to 180°C/gas mark 4
2
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
  • 175g of soft brown sugar
  • 4 tbsp of golden syrup
  • 1 egg
  • 1 1/2 tsp ground ginger
  • 350g of plain flour
  • 100g of butter
  • 1 tsp bicarbonate of soda
3
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
4
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
5
For the lemon posset, zest the lemons and add to a pan with the cream and sugar. Bring to the boil
  • 10 lemons, juiced and zested
  • 1.14l double cream
  • 300g of caster sugar
6
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
7
Allow to cool before pouring into glasses. Leave to set in the fridge
8
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
  • 650ml of water
  • 3 Earl Grey tea bags
9
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
  • 100g of sugar
  • 1 orange, juiced and zest peeled into long strips
  • 1/2 lemon, zest peeled into long strips
  • 1 vanilla pod
  • 1/2 cinnamon stick
10
Add the prunes, boil for 5 minutes, then remove from the heat and cool
  • 500g of pitted prunes
11
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
  • 120ml of brandy
12
Once ready to serve, top the set lemon possets with some prunes and serve with the biscuits on the side

Ingredients

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Imperial

Lemon posset recipe

Ginger snap biscuits recipe

  • 1 1/2 tsp ground ginger
  • 350g of plain flour
  • 100g of butter
  • 1 tsp bicarbonate of soda
  • 175g of soft brown sugar
  • 1 egg
  • 4 tbsp of golden syrup

Earl Grey soaked prunes

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