I got this recipe out of The Guardian newspaper’s Hugh Fearnley-Whittingstall column just the other week, and as we are all keen on citrus things I thought I would have a go at it . So, I did it for Sunday pudding today and I’ll definitely be doing it again. It was really scrummy.

I’ve just noticed that the recipe says that it serves 6, so we must be really greedy devils because this week there were only 3 of us for Sunday dinner, and we scoffed the lot.

Lemon Posset

600 ml double cream
150g caster sugar or vanilla sugar
juice of 3 medium-sized lemons

Pour the cream into a large saucepan and add the sugar. Warm gently, stirring to dissolve the sugar,then bring to the boil and boil for exactly 3 minutes, without stirring.
Remove from the heat and stir in the lemon juice. Give it a good stir and then strain into a jug. Pour into 6 ramekins or small glasses. Cool, and refrigerate for 3 hours before serving.

I used vanilla sugar in this recipe, just because I always have some which I make using ordinary sugar. I never bother with caster sugar, but if you are pernickety that way, the cheapest way to do it is to whizz it up in a food processor.

Next time, I think I will do a lime version of this posset, or maybe lemon and lime layers. That would certainly look more interesting.

If you are trying to gain weight, then this would obviously be right up your street. I used to be a real skinnymalinky, and I know that it is much more difficult to put on weight than to take it off.