Lemon Posset RecipesLemon Posset with Oatmeal Scrunch
1 pint double (heavy) cream
110 mls lemon juice (about 3 large lemons)
5 oz Caster sugar
60g jumbo oats, toasted
60g broken shortbread thins
30g heather honey
30mls rapeseed oil
Pour the cream into a medium saucepan. Add the sugar and stir well. Place on a medium heat, bring to a boil and then simmer for 2 minutes. Add the lemon juice and bring back to a boil. Remove from the heat and leave to cool for 10 minutes. Once cool, pour into a jug and decant the mix into attractive serving glasses, dividing the mix equally (approximately 6 generous portions). Place carefully in the fridge and leave to set for at least 4 hours.
Sprinkle the scrunch on top of these delicious silky puddings and serve with blueberries.
Preheat the oven to 170C. Pour the honey and oil into a small sauce pan and warm through gently on the stove. Place the warm oats and broken shortbread into 2 bowls respectively. Take around 1/3 of the honey/oil and pour onto the shortbread. Pour the remainder onto the warm toasted oats. Now mix each bowl well making sure to evenly coat the oats and shortbread with the liquid. Spread the 2 mixtures onto separate baking sheets and bake in the preheated oven for 12–15 minutes or until golden brown, checking once or twice to make sure the scrunch is not catching. Move the mixture around with a spoon if so. Once golden, remove and cool. Once cold, mix together the oats and biscuit which should be crisp and crunchy.