Here's a pudding that's sure to impress from What Dad Cooked bloggers Pete and Leo Williamson’s dad.

The beauty of this recipe is that it only uses three ingredients and it's so easy to make. Possets were a medieval curdled hot drink made from milk and wine.

Here the same natural curdling effect of cream and lemon is used to make a kind of 'set' syllabub pudding.

Tip: The perfect accompaniment to these possets are almond-based biscuits and fresh summer berries.

Read more:         

Serves: 6. Time: Half hour for the possets plus time in fridge

For the possets: 600ml double cream, 6tbs lemon juice (2-3 lemons), Zest from one lemon, 130g caster sugar, 1/2 tsp vanilla

For the shortbread (makes 24 x 8cm rounds): 250g white flour, 65g ground almonds, 20g cornflour, 1 medium egg, 250g unsalted butter, 100g caster sugar, 1/2 tsp vanilla, Zest of one lemon, Pinch of salt

To serve: Summer berries

1. Make the possets. Bring the lemon juice sugar and vanilla to a simmer in a pan. Make sure the sugar has dissolved and then take off the heat. Bring the cream to the boil in wide saucepan and boil for 2 minutes. Take off the heat and mix with the lemon and sugar, add the lemon zest and whisk. Cool for about 20 minutes and then strain into containers. Refrigerate for 3 hours.

2. Make the shortbread dough. Mix the flour, almonds and cornflour into a bowl. In a separate bowl, beat the butter, sugar, lemon zest and a pinch of salt, until soft and fluffy. Add the egg to the butter and sugar and continue to beat until well mixed. Slowly add the dry ingredients and mix until the dough just comes together. Flour a surface and work the dough into a ball then press down to make a slab, cover with cling film and refrigerate for 1-2 hours.

3. Bake the shortbread. Preheat the oven to 180C, Gas 4. Flour a surface and roll out the dough to a 7mm-8mm thickness. Cut the dough with an 8cm round cutter (or similar), placing the rounds on baking sheets. Gather the scraps and re-roll cutting out more rounds. The dough will be very fragile – handle gently. Bake for 10 -15 minutes or until lightly browned on the edges. Sprinkle with caster sugar and cool.

4. Serve the possets. Serve with berries and biscuits. Mint sprigs and grated lemon zest add a final flourish. 

See more recipes at

Like our What's On page on Facebook for entertainment news, interviews, reviews and features from across south London.