Sloe Gin Posset with Shortbread Crumb
Silky sloe gin posset with a crunchy shortbread base — a speedy, boozy autumn pudding brilliant for supper parties.
When sloes are in season and the gin is at its fruitiest, a posset is the quickest way to turn them into something suitably grown-up. This sloe gin posset sets from just cream, milk and sugar — the alcohol and lemon zest lift it into proper pudding territory.
Make it for cosy autumn suppers, for a simple after-dinner treat at Christmas, or when you want a showy pud without faff. The shortbread crumb gives a buttery crunch that stops all that cream feeling one-note.
Ingredients
- 600 ml double cream
- 150 ml whole milk
- 100 g caster sugar
- 120 ml sloe gin
- 150 g shortbread biscuits
- 30 g unsalted butter
- 150 g fresh raspberries
- 1 lemon — zest only
- 1 vanilla pod
Equipment
- fine sieve
- ramekins or small jars (6 × 150 ml)
- food processor or freezer bag and rolling pin
- measuring jug
Instructions
Put the shortbread biscuits in a food processor and blitz to fine crumbs, or seal in a freezer bag and bash with a rolling pin. Melt the unsalted butter gently and mix with the crumbs until evenly moistened.
Divide about 1 tablespoon of the crumb mixture into the base of six ramekins or small jars and press down lightly to form a thin base. Reserve the remaining crumbs for serving.
Split the vanilla pod lengthways and scrape the seeds into a medium saucepan. Add the double cream, whole milk and caster sugar. Warm gently over a medium hob, stirring to dissolve the sugar, then bring to a steady simmer and keep at a gentle simmer for 3 minutes.
Remove the saucepan from the heat and fish out the spent vanilla pod. Stir in the sloe gin and the finely grated zest of the lemon until evenly combined. Do this off the heat so you keep the gin's aromatic lift.
Pour the warm cream mixture evenly into the ramekins on top of the shortbread bases. Allow to cool at room temperature for 10–15 minutes, then cover and chill in the fridge until set, at least 2 hours.
Just before serving, top each posset with a few fresh raspberries, a scattering of the reserved shortbread crumbs and a little extra lemon zest.
Tips
- Use a good-quality sloe gin you enjoy drinking — its flavour is front and centre in this recipe.
- If you don’t have a food processor, put the biscuits in a sealed bag and bash with a rolling pin; keep a few chunky bits for texture.
- Don’t add the gin until the cream has been taken off the heat — adding alcohol to a simmer blunts the flavour.
- Possets are best chilled for at least 2 hours but will keep, covered, in the fridge for 48 hours.
- To make ahead: assemble fully and chill; garnish with raspberries and extra crumbs just before serving so they stay crisp.
Substitutions
shortbread biscuits → digestive biscuits, 150 g
Stays closedouble cream → mascarpone (400 g) plus 100 ml whole milk, whisked smooth
Noticeably differentsloe gin → plum gin or a dark berry liqueur, 120 ml
Stays close
Nutrition
Per serving · estimated
- 740
- Calories
- 5 g
- Protein
- 43 g
- Carbs
- 59 g
- Fat
- 2 g
- Fibre
- 30 g
- Sugar
- 110 mg
- Sodium
FAQ
Will the posset set if I use less cream?
Posset sets because of the hot cream and sugar. Reducing cream too much will thin the texture and may prevent proper setting — stick close to the recipe proportions for best results.
Can I make this alcohol-free?
Yes — replace the sloe gin with an equal measure of rich berry juice (blackberry or blackcurrant) and add a teaspoon of brandy essence if you want the boozy note without alcohol; the flavour will be noticeably different.
How can I tell when the posset is fully set?
The surface should look matte and the mixture will wobble slightly when nudged, but not be runny. It sets firm after about 2 hours in a cold fridge.
Can I freeze posset?
Freezing cream-based desserts changes the texture — it’s not recommended. Keep chilled in the fridge for up to 48 hours instead.
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