If you’ve got people coming round, this citrussy lemon posset recipe makes entertaining easy. The lemon posset and crisp elderflower biscuits can be made ahead, then finished with a glossy blueberry compote. It’s bright, simple and feels like spring, whether you’re hosting friends or rounding off a Sunday lunch. Leave off the biscuits to make this pudding gluten-free.
Marks & Spencer
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3HR
Total time
Ingredients
Servings
6
For the lemon posset
600 ml
double cream
200 g
M&S Fairtrade golden caster sugar
3
M&S Remarksable Value lemons, zest only
75 ml
M&S Remarksable Value lemons, juiced
For the elderflower biscuits
150 g
M&S Remarksable Value salted butter, softened
85 g
M&S Fairtrade golden caster sugar
1
M&S Remarksable Value lemon, zest only
1
M&S Remarksable Value free-range mixed size egg, yolk only
4 tsp
M&S elderflower cordial
285 g
M&S Remarksable Value plain white flour
1 tbsp
cornflour
For the blueberry compote
190 g
M&S blueberries
2 tbsp
M&S Fairtrade golden caster sugar
1/2
M&S Remarksable Value lemon, juice only
3 tbsp
M&S elderflower cordial
Nutrition per serving
Calories
954kcal
Fat
55.3 g
Saturates
36.5 g
Sugars
10.8 g
Salt
174.6 mg
