posset

But I was by this time so weary that I could have slept twelve hours at a stretch; I had the taste of sleep in my throat; my joints slept even when my mind was waking; the hot smell of the heather, and the drone of the wild bees, were like possets to me; and every now and again I would give a jump and find I had been dozing.

There's no comfort for me no more," she went on, the tears coming when she began to speak, "now thy poor feyther's gone, as I'n washed for and mended, an' got's victual for him for thirty 'ear, an' him allays so pleased wi' iverything I done for him, an' used to be so handy an' do the jobs for me when I war ill an' cumbered wi' th' babby, an' made me the posset an' brought it upstairs as proud as could be, an' carried the lad as war as heavy as two children for five mile an' ne'er grumbled, all the way to Warson Wake, 'cause I wanted to go an' see my sister, as war dead an' gone the very next Christmas as e'er come.

3 To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes on bbcgoodfood.com).

Lemon possets are incredibly quick and easy to make and one that always impresses last-minute guests.

Over the last 18 months, I have eaten an unrivalled quantity of possets, tarts, macarons, syllabubs, trifles, cheesecakes, charlottes and cobblers.

Clementine possets with cranberry compote & cinnamon palmiers

INGREDIENTS FOR THE POSSET: | 500ml double cream | 150g caster sugar | 75g lemon juice (about 2 lemons) | Optional - raspberries and a dusting of icing sugar, for decorating FOR THE ALMOND TUILES: | One medium egg white | 40g caster sugar | 20g plain flour | 25g salted butter | Flaked almonds, for scattering METHOD 1 First, make your possets.