Treacle Posset
Ingredients
Directions
Boil the milk in a saucepan.
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
- Forms the creamy base that curdles and thickens into a soft, set texture when boiled with treacle.
- Treacle
- Adds sweetness and a deep, rich flavour, and its acidity helps curdle the milk.
The step that matters
Letting the milk curdle. Once treacle is added, the milk proteins clump as the mixture boils. Watch for curdling and stop at that point, since prolonged boiling can make the posset grainy and tough.
“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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