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Dessert

Treacle Posset

A warm dessert made by boiling milk, adding treacle, and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Treacle Posset

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Pour the milk into a saucepan and bring it to a boil.

  2. Add the treacle and reheat the mixture.

  3. Remove from heat and let it sit for 1-2 minutes.

  4. Strain the mixture and serve it very hot.

Recipe from a historical cookbook (Internet Archive).

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
Provides the liquid base and creamy body of the posset.
Treacle
Adds sweetness and a deep, molasses-like flavour to the milk.

The step that matters

Bringing the milk to a boil. Milk can scorch or boil over quickly on the bottom of a saucepan, leaving a burnt taste. Stirring and watching the heat helps keep it smooth and prevents a skin or scorched flavour from forming.

“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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