Treacle Posset
Ingredients
Directions
Make the posset
Pour ½ pint of milk into an enamel 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.
Serve
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, deep flavour and a dark colour to the milk.
- Milk
- Forms the liquid base and body of the posset once heated.
The step that matters
Bringing the milk to a boil. Milk can boil over quickly and scorch on the base of the pan, so watch it closely and reduce the heat if it starts to rise.
“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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