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Lemon posset with blueberry compote and lemon madeleines

16 February 2012

Posset can be traced back to Tudor times, when it was made with eggs, milk and ale – an early version of custard. Madeleines are young French whippersnappers by comparison – they go back only to the 18th century. With this blueberry compote, it’s food from the gods

Lemon posset with blueberry compote and lemon madeleines
Lemon posset with blueberry compote and lemon madeleines

Chilling time

45 minutes

Cooking Time

5-8 minutes




For the lemon posset:

  • Zest and juice of 2 lemons
  • 345ml double cream
  • 100g caster sugar

For the blueberry compote:

  • Zest of ½ lemon, plus 1 tbsp juice
  • 2 tsp icing sugar
  • 100g blueberries
  • 20ml crème de cassis (blackcurrant liqueur)

For the lemon madeleines:

(You’ll need a 12-hole mini madeleine mould)

  • ½ vanilla pod, halved
  • 1 tbsp milk
  • 40g unsalted butter, plus extra melted for brushing
  • Zest and juice of 1 lemon
  • 1 large egg
  • 60g caster sugar
  • 75g plain flour
  • ½ tsp baking powder


1. To make the lemon posset, put the lemon zest and juice into a medium saucepan and bring to the boil. Set aside.

2. Put the cream and sugar in a saucepan and bring to the boil. Remove from the heat and mix in the lemon mixture that you’ve just made, then pass it through a fine sieve into a jug. Divide the posset equally between four decorative glasses and refrigerate for 45 minutes or until set.

3. To make the blueberry compote, put all the ingredients into a small pan and heat gently. Transfer to a bowl, cool, then place in the fridge.

4. To make the madeleines, scrape the seeds from the vanilla pod using the tip of a round-bladed knife and place in a saucepan. Drop in the vanilla pod, too, then add the milk, butter and lemon zest and juice. Heat gently to melt the butter – don’t allow the mixture to boil.

5. Whisk the egg and sugar in a bowl. In a separate bowl, combine the flour and baking powder. Add the egg mixture to the flour and whisk.

6. Pass the melted butter mixture through a sieve, and gradually beat into the egg mixture. Cover then chill for at least 30 minutes.

7. Preheat the oven to 180ºC/160ºC fan oven/gas mark 4. Grease the madeleine mould with butter and spoon the mixture into each hole to three-quarters full. Bake for 5–8 minutes until the tops spring back when touched. Use a palette knife to carefully remove them from the mould.

8. To assemble the dessert, spoon some blueberry compote over the top of each lemon posset, place a couple of madeleines on top and serve.

The recipe for the madeleines makes 20 small cakes - store leftovers in an airtight container for up to 3 days or freeze, wrapped in cling film, for up to a month.

Our thanks to Waitrose Cookery School Love to Cook (Simon and Schuster, £25) for providing this recipe.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.