Possets are my go-to pudding - always delicious and easy on the pennies. Just make sure you don't burn the cream.
225g caster sugar
juice and zest of 1 lemon
Pour the cream and the sugar into a pan and bring to the boil, stirring to dissolve the sugar. Let the mixture simmer for 2 minutes and remove from heat. Add the zest, juice and cordial and stir.
Pour the mixture into ramekins (I used 8cm diameter) and leave to cool. When they have had time to cool down, cover with cling film and chill and set for 1 hour.
Serve with a dusting of icing sugar and a few raspberries.