Treacle Posset
Ingredients
Directions
Make the posset
Boil 1 pint of milk.
Pour in enough treacle to curdle the milk.
Once the curd has settled, strain off the liquid.
Serve
Serve 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
- Forms the base of the posset and curdles into soft curds when treacle is added.
- Treacle
- Curdles the milk and adds sweetness and a deep, rich flavour.
The step that matters
Curdling the milk with treacle. Treacle is acidic enough to curdle hot milk, separating curds from whey. Adding too little leaves the milk unset, while adding it too quickly or to cold milk can give a grainy or poorly separated result.
“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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