Lemon Possett is so easy to whip together, that only tossing a bag of Skittles at your guests could make for a simpler dessert. Take a bite of this deliciously light, lemon pudding and you would never guess that it only contains three ingredients: sugar, cream and lemon.
Normally my go-to dessert is creme brûlée, if I’m in the mood to treat others with something fancy and elegant, but this zestier, unscorched cousin of the brûlée is quicker and sure-fire, without having to worry about finicky egg yolks or burning down the house with the kitchen blow torch.
The secret to serving a possett is to keep it chilled until seconds before serving. Moments after biting into it, it will begin to melt, and if you leave room for conversation in between bites, you’ll be left with a ramequin full of lemony juice.
The intense lemon flavour make this a very light dessert, perfect to pair with a dinner of seafood or chicken, or with heavier meals where maternity stretch pants are in order. So essentially, eat it anytime.
When I found out that my step dad liked rice pudding, I believe I gave him a look of disbelief. This didn’t sound like something he would eat: he comes from an old-school British background and relies on typically bland food staples, like butter on toast or boiled vegetables – rice pudding seemed too far out of his comfort zone. Apparently though, rice pudding has a long-standing place on British dinner (or breakfast) plates from as far back as the Tudor period. In fact, a little Googling revealed that nearly every culture in the world has some variation of rice pudding in their diet. I had tasted the black rice porridge version in Thailand a few years ago, called Khao Niao Dam, without realizing what it was – and it was delicious. I’ve included this “worldly” rice pudding recipe for my step dad, who in my regard has now moved slightly up the foodie rungs.
3/4 cup uncooked white rice
2 cups milk, divided, or cream
1/3 cup white sugar
1/4 tsp salt
1 egg, beaten
2/3 cup raisins
1 tbsp butter
1/2 tsp vanilla extract
1. In a medium saucepan bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk or cream, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes.
3. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
4. Remove from heat and stir in butter and vanilla. Serve warm.