Sarah Nelson's Lovely Lemon & Ginger Possets


3 large unwaxed lemons

150g caster sugar

600ml double cream

pinch of ground ginger

Grasmere Gingerbread® Crumbs


  1. First, finely grate, and juice the lemons.
  2. Pour the lemon juice into a small saucepan and add the zest and sugar. Stir to combine and bring to a gentle simmer. Remove from the heat and set aside.
  3. In a medium saucepan over a low heat, bring the cream to a gentle boil and simmer for 5 minutes, stirring continuously.
  4. Remove from the heat and whisk in the lemon syrup and pinch of ginger. 
  5. Strain the mix into a measuring jug and then pour into small ramekins.
  6. Bring to room temperature, then chill in the fridge for at least 4 hours or until set.
  7. Just before serving, sprinkle a generous layer of Grasmere Gingerbread® Crumbs over the top.
  8. Enjoy!