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Sack posset

Lotte Duncan from Good Food Live
In the cold winter months this traditional, rich, spiced creamy drink is a wonderfully warming crowd-pleaser

Sack posset

Method

1. In a large mixing bowl, beat together the egg yolks, sherry, brandy, cinnamon, mace and nutmeg until well-mixed.

2. Pour the egg mixture into a large, heavy-based saucepan and heat very gently, stirring constantly.

3. Meanwhile, in a separate saucepan heat together the cream and the brown sugar (reserving a little for sprinkling) until the sugar has melted. Bring to the boil.

4. Pour the boiling cream into the hot egg mixture from a good height, so that it froths well. Set it aside to stand for 2-3 minutes, sprinkle with the reserved sugar and serve at once.

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Serves: 10-12

Prep: 20 min
Cook: 5 min

Ingredients
10 egg yolks
300ml dry sherry
55ml Brandy
a large pinch of ground cinnamon
a large pinch of ground mace
1 tsp freshly grated nutmeg
1.2 litres single cream
175g soft brown sugar