Treacle Posset
Ingredients
Directions
Boil the milk.
Add the treacle and let it boil until the milk curdles.
Serve very hot.
Strain if preferred.
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 curdle when boiled with the acidic treacle, forming the set base of the posset.
- Treacle
- Adds sweetness and rich flavour, and its acidity helps curdle the milk.
The step that matters
Letting the milk curdle. The milk must boil until it visibly curdles. Its proteins only separate and set when acid from the treacle meets heat, so stopping early leaves a thin, unset mixture.
“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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