Star anise and ginger posset recipe with spiced shortbreads


The festive period is the perfect time for indulgence. Whether for Christmas or the New Year, this star anise and ginger posset recipe, served alongside spiced shortbread, is a winning combination of crumbly and creamy. Loved ones will absolutely adore this recipe!

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. Do be warned though – you may end up going back for more!

One of the great things about this posset recipe is that you can make it the night before, giving you plenty of time to relax and enjoy the festivities. Chill in the fridge overnight, before serving with a little stem ginger in syrup spooned over the top.

Talking of ginger, it really is the star of the show in this recipe. Not only does it add that delicious, festive warmth, but this helpful spice is also reported to have a number of benefits for our health. Gingerol, an active compound in ginger, has powerful anti-inflammatory and antioxidant effects. A wellbeing win!

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Wellbeing Wisdom

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

  1. 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.
  2. 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 in syrup spooned over the top, with shortbread on the side.

For the shortbread
Makes 18 pieces

  1. Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line a 20cm x 20cm baking tray.
  2. 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.
  3. 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.