For the lemon posset:

340ml double cream
88g caster sugar
Juice of 2 lemons
100 ml pouring cream, to serve

For the oat biscuits:

75g self-raising flour
75g porridge oats
75g sugar
75g butter
1 tbsp golden syrup
1 tbsp milk

For the lemon posset:

1. Pour the cream, sugar and lemon into a large saucepan.
2. Bring to the boil giving a good stir to ensure the sugar and lemon are mixed.
3. Once it’s boiling, allow to simmer for 15 minutes until thicker and deeper in colour.
4. Allow to cool.
5. Pour into ramekins or glasses and set in the fridge.
6. After 4 hours, remove from the fridge.
7. In the restaurants, we pour a little cream over the top, but you can garnish it with fresh fruit, fruit compote, anything your heart desires.

For the oat biscuits:

1. Preheat the oven to 160°C.
2. Line a baking tray with parchment paper.
3. Sift the flour into a bowl. Mix in rolled oats and sugar.
4. Melt the butter, syrup and milk in a saucepan and stir until heated through. Add to the premixed dry ingredients.
5. Mix until well combined. Allow to cool slightly, and roll out to the thickness of a pound coin. Use oil instead of flour when rolling out onto the bench.
6. Use a round cutter, 7cm in diameter, and a fish slice to place on the baking tray.
7. Bake in a preheated oven for 7 - 8 minutes, or until golden brown.
8. Leave to cool for 5 minutes before removing from tray.
9. Once completely cool, serve with the lemon posset