elderflower posset
Lemon and elderflower posset

This is a lovely version of a classic English pudding. The addition of elderflower gives it a heady floral note, which works beautifully with the lemon.

I like to garnish this with fresh gooseberries. You can cook them briefly with a little honey perhaps, but I prefer them sliced raw and sweetened with just a little sugar and spritzed with lemon. It’s a very refreshing way to eat them and they cut the richness of the cream in the posset wonderfully.


500ml double cream

140g unrefined caster sugar

The juice and very finely grated zest of 2 large lemons

4  - 6 heads of fresh elderflower

100g of firm young gooseberries

1 Tbls of unrefined caster sugar

Juice of half a lemon


Pour the cream into a large saucepan and add the sugar and elderflower heads. Set over a medium heat and warm gently, stirring to dissolve the sugar. When it comes to the simmer turn the heat down and cook for 2 ½ - 3 minutes, without stirring. Remove from the heat and pass through a fine sieve into a bowl. Discard the flower heads. Whisk in the lemon juice and zest. Pour into a jug, then pour into six small glasses. Cool, cover, and refrigerate for 3 - 4 hours before serving.

To serve, top and tail the gooseberries and slice them into 3 – 4 mm rounds and place in a bowl. Toss with the sugar and lemon juice and allow to stand for 20 – 30 minutes.

You can adjust their sweetness by adding a little more sugar, but I like some tartness to them.  Place a spoonful of gooseberries on top of each posset and serve straight away