If you have children, you may not find the word "posset" very appetising. But I assure you that this pudding, conjured out of three ingredients, is magically delicious. Serves 4-5.
350ml double cream
80g caster sugar
2 lemons, juice and zest
Gently, bring the cream and the sugar to a simmer in a small saucepan. Allow to simmer for three minutes. (I suppose that the simmering thickens and stabilises the cream, to counterbalance the curdling effect of the lemon.)
Stir in the lemon juice and zest. Divide the mixture between four (or five) bowls, cover with cling film, and refrigerate for about three hours. The posset should thicken into a blancmange-like consistency.