• 2 limes
• 300ml double cream
• packet raspberries
• 4 tbsp desiccated coconut
• 4 tbsp icing sugar
• 4 tbsp creamed coconut block
• 3 tbsp caster sugar
• madeira cake

1. Heat the cream and add the sugar until melted. Add the juice of the limes.
2. Allow to cool then decant into serving dishes and re-fridgerate until set – around 8 hours or overnight.
3. Once set take the packet of raspberries and mash with a fork. Pass it through a sieve to get rid of the pips.
4. Add the icing sugar to sweeten. Poor over the possets. Add the desiccated coconut.
5. Crumble some madeira cake into a hot pan with some oil.
6. Allow it to brown and crisp a little then add to the top after it has cooled.
7. Put on top of possets, now it's ready to serve.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey