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February 19, 2016
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March 18, 2016

Lemon Posset with Damson Jam

Treat yourself over the weekend to a classic Olde Bell pudding cooked by your own fair hands! A delicious Lemon Posset with Damson Jam:


Damson Jam

250g Damsons (stone out)
50g water
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

Lemon Posset

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


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