Treat yourself over the weekend to a classic Olde Bell pudding cooked by your own fair hands! A delicious Lemon Posset with Damson Jam:
250g Damsons (stone out)
250g granulated sugar
¼ teaspoon pectin powder
Zest of 1 orange
½ cinnamon stick
Mix all ingredients in a bowl and crush, allow to bleed out for 1 hour
In a solid bottomed pan on a medium heat add the ingredients and cook until 104⁰c is reached (or jam stage on a sugar thermometer)
When ready put into a bowl over ice and stir to cool.
Place a spoonful of the Damson jam into the bottom of 6 glasses
500ml whipping cream
250ml double cream
150ml lemon juice
Zest of 1 lemon
½ vanilla pod
150g caster sugar
Add all ingredients except the sugar into a solid bottomed pan, bring to the boil.
Then add the sugar and bring back to the boil, continue to boil for 5 minutes. Remove from heat.
Allow to cool for 15minutes then over the back of a spoon pour the mixture on top of the jam in each glass.
Refrigerate for 2 hours before serving