Treacle Posset
Ingredients
Directions
Boil the milk in a pan.
Stir in the treacle as it rises.
Boil until the curd separates.
Drain off the curd and boil the posset again.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Its proteins clump into the curd that gives the posset its body.
- Treacle
- Adds sweetness and a deep, molasses-like flavour.
The step that matters
Boil until the curd separates. Heat causes the milk proteins to clump into curds and separate from the whey. Watching for this stage matters, because boiling well past it can make the curd tough and grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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