Out for a walk one morning last week there were signs of Spring everywhere. Catkins and pussy willow, primroses, tiny wobbly lambs, the first shoots heralding the wild garlic and even some weeny tadpoles. There is still a nip in the air, the sort that whilst fresh and invigorating to breathe in still makes you wish you’d worn a hat. Anyway, it was glorious to be out and about and it got me thinking about lemons. Of course, lemons.
Now I know that however good the Spring weather here we are unlikely to be surrounded by lemon groves anytime soon but there is something about their zesty, fresh sharpness than is perfect for Spring. Awakening tired tastebuds which have been spoilt with rich stews and hearty puddings and paving the way for the abundance of crisp, green salad leaves that is Summer.
I must confess to always having lemons in the larder, I know we don’t grow them here but they are an essential in my kitchen and barely a day goes by without the squeezing of a lemon.
This pudding then is the very essence of Spring. Retaining a little richness to bolster against the cold but with enough zip and zing to put a spring in your step. Unbelievably easy, simply a combination of three ingredients which, through some culinary alchemy produce this creamy treat. I like to serve it with some little crisp biscuits, perhaps the vanilla ones in Biscuits du Jour (November 2012). These possets would make a great pud after last weeks’ Chicken with Peppers and Onions, and what an easy supper that would be.
450ml double cream
100g golden caster sugar
Juice of 2 lemons
Put the cream and sugar into a pan. Heat to dissolve the sugar and bring to the boil, simmer gently for 3 minutes, add the lemon juice stir well, then pour into 6 x 100ml ramekins or glasses and leave to set. Serve with crunchy little biscuits.
By the way these are neither too rich nor too sharp for children, my two hovered around whilst I was taking these pictures and happily scoffed one each.