Treacle Posset
Ingredients
Directions
Pour ½ pint of milk into an enamelled saucepan and bring it to a boil.
Mix in 2 tablespoons of treacle and stir well.
Remove the saucepan from the heat and let it stand for about 1 minute.
Pour the treacle posset into a glass and serve.
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
- Treacle
- Adds sweetness and a deep, slightly bitter molasses flavour to the milk.
- Milk
- Forms the base of the posset, which thickens as the hot milk is mixed with the treacle.
The step that matters
Removing the saucepan from the heat before serving. Once milk is boiling, the mixture is very hot. Letting it stand briefly lets it cool slightly and settle, so it thickens into a smooth posset rather than separating or scorching.
“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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