Recipe: Seville orange posset

A rich dessert, easy to make, using seasonal Seville oranges. Best served in small glasses.


  • 1 pint double cream
  • 6 oz caster sugar
  • 100 ml Seville orange juice
  • grated rind of 3 Seville oranges
  • Serves 6


  1. Add all the ingredients to a saucepan.
  2. Boil for 4–5 minutes.
  3. Leave to cool then pour into glasses
  4. Pop into the fridge for 2–2½ hours then serving decorated with strips of candied peel.