Lemon Posset Recipe, Ginger Snaps & Prunes - Great British Chefs

Ingredients

• 10 lemons, juiced and zested
• 1.14l double cream
• 300g of caster sugar
• 1 1/2 tsp ground ginger
• 350g of plain flour
• 100g of butter
• 1 tsp bicarbonate of soda
• 175g of soft brown sugar
• 1 egg
• 4 tbsp of golden syrup
• 500g of pitted prunes
• 3 Earl Grey tea bags
• 120ml of brandy
• 1 orange, juiced and zest peeled into long strips
• 100g of sugar
• 1 vanilla pod
• 1/2 cinnamon stick
• 1/2 lemon, zest peeled into long strips
• 650ml of water