Treacle Posset
Ingredients
Directions
Make the posset
Boil the milk in a small saucepan.
Stir in the treacle when the milk boils.
Let it boil for 3 minutes, then remove from heat.
Stand, strain and serve
Let it stand for 1 minute.
Strain the whey from the curds.
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 dish, its proteins separating into soft curds that are strained off.
- Treacle
- Adds sweetness and a deep, rich flavour to the milk.
The step that matters
Let it boil for 3 minutes. The heat is what makes the milk separate into curds and whey. Boiling for the full 3 minutes gives the curds time to form, while boiling too hard or too long risks the milk boiling over.
“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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