Treacle Posset
Ingredients
Directions
Boil the milk in a saucepan.
Stir in the treacle and let it boil for three minutes.
Serve it hot.
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 that the posset is made from.
- Treacle
- Adds sweetness and a deep, rich flavour to the milk.
The step that matters
Boiling the milk and treacle. Milk can scorch or boil over quickly in a saucepan, and it may catch on the base if left unattended. Stirring keeps the treacle evenly mixed through the hot milk and prevents sticking.
“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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