Star anise and ginger posset recipe with spiced shortbreads
This recipe for possets served alongside spiced shortbread is a winning combination of crumbly and creamy. It makes for a perfect pudding at Christmas time.
The warming flavours of ginger and star anise are sure to go down a treat as the nights get colder and guests come together to celebrate.
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From party fare, festive feasts and Boxing Day treats to mocktails kombucha cocktails, mulled wine and more, there’s a recipe to see you through the festivities.
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Both ginger and star anise are proven to help with digestion, so this twist on the lemon classic is the perfect pudding for the Christmas season.
- 225g fresh root ginger, peeled
- 4 star anise, bashed
- 125g caster sugar
- 900ml double cream
- 2 tbsp preserved stem ginger in syrup, chopped
- 1 lemon, zest and juice
For the shortbread
- 185g plain flour
- 150g butter, diced
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 75g caster sugar, plus extra for dredging
For the possets
- Bash the root ginger with the flat of a knife then roughly chop it. Put the star anise, ginger, 125g of the sugar and the cream into a large pan stir to dissolve the sugar and heat very gently to boiling point. Reduce the heat slightly and allow to bubble for one minute. Turn off the heat, stir in the lemon zest and juice, and allow to infuse for an hour.
- Add 1/2 tsp of stem ginger to the bottom of each of the six ramekins, reserving some for the tops. Strain the cream then fill the ramekins evenly. Chill for at least three hours or overnight. Serve with a little stem ginger ad syrup spooned over the top, with shortbread on the side.
For the shortbread
Makes 18 pieces
- Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line a 20cm x 20cm baking tray.
- Put the flour in a mixing bowl, and the diced butter and rub in with your fingertips until it resembles fine crumbs. Add the spices and remaining sugar and use your hands to bring the mixture together to form a crumbly dough. Tip into the prepared tin and flatten into an even layer.
- Bake for 25-30 minutes, or until pale golden and sandy. Remove from the oven and dredge with more caster sugar. Allow to cool for a few minutes then cut the shortbread into wedges.