Cegin S4C

Cegin S4C

‘School pudding’ posset

Ingredients

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

Method

  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 refridgerate 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