A posset is a thing of luxury and so easy to make, a real show stopper and absolutely delicious, also, eggless. The addition of lemon verbena is wonderful, it has a subtle flowery citrus flavour that works so well being infused in the cream. It grows well in a sunny spot in the garden too!

Makes 6 glasses

450ml double cream

170g caster sugar

A handful of lemon verbena leaves

A few raspberries

3 pieces of stem ginger, finely diced

2 tbspn ground ginger

150g plain flour

100g butter

Bring the cream and 120g of the sugar to the boil for 3 minutes, being careful to not let it boil over.

Remove from the heat and add the lemon verbena leaves. Let them infuse for 10 minutes before passing through a fine sieve into glasses. Chill overnight.

To make the biscuits, combine the butter, flour, ground and stem ginger then mix in the remaining sugar to make a smooth paste. Roll into a sausage shape, wrap in cling film and refrigerate for an hour or two.

Once chilled, cut the biscuit mix into thin slices and bake in a 135°C oven on greaseproof paper until just golden, roughly 30 minutes. Scatter on a little sugar as they leave the oven.

To serve, garnish each posset glass with a few raspberries and serve with the warm, fresh biscuits. Heaven.