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Serves: 8

Cooking Time: 3 minutes


4 Seville oranges
1pt/570ml double cream
5½oz/155g caster sugar
Seville orange marmalade to decorate & orange zest

Seville Orange Posset

Simplicity itself and very quick to make too. Serve with Orange Sablés (see recipe in Bits Bobs & Basics), or orange shortbread spiked with the zest from one of the oranges.


1. Using a very fine grater, grate the zest from one orange for decoration, and set aside. Squeeze the juice from all four oranges.
2. Bring the cream and sugar up to the boil in a large pan, stirring occasionally. The pan needs to be large enough to allow the cream space to expand and bubble up during fast boiling. Boil rapidly for exactly 3 minutes.
3. Remove from the heat, whisk in the orange juice and pour into glasses or small china or glass pots or pretty cups and saucers. Allow to cool, then cover and refrigerate for at least four hours, until set, but better still, overnight.
4. Decorate with a little Seville orange marmalade and the reserved orange zest and serve with Seville Orange Sables (See Bits Bobs & Basics).

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