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Lemon posset

Claire Clark from Market Kitchen
With only 3 ingredients, Claire Clark's classic pudding must be one of the easiest you can make

Lemon posset

Method

1. Squeeze the juice from the lemons and strain through a fine sieve. Put in a pan with the caster sugar and bring to the boil over a low heat, stirring continuously until the sugar has dissolved. Keep this warm on the side of the stove.

2. Bring the cream to the boil in a heavy-bottomed pan, then pour it over the warm lemon and sugar mixture. Whisk gently to mix.

3. Pass the mixture through a fine sieve into a jug and pour into individual serving dishes. Chill in the fridge for 2 hours, until set.

4. Decorate with toasted flaked almonds, candied lemon peel and a dusting of icing sugar.

Cook's note: for a perfectly smooth, bubble free surface on the possets, blowtorch the top of the cream mixture for 10 seconds before chilling.

Claire serves these with fingers of shortbread