Ingredients:
30g butter
75g digestive biscuits (about 6), crushed
50g pineappleweed flower heads
300ml double cream
75g caster sugar
3 tbsp lemon juice
Method:
Transfer the butter to a small pan and set over gentle heat. When the butter has melted, take the pan off the heat and stir in the crushed biscuits.
Mix well to combine then divide the mixture between 4 smal glass tumblers or ramekins. Press them down to firm up the layer in the bottom of the dish. Transfer to the refrigerator and chill for 30 minutes.
Once the bases are chillied, prepare the posset. Thoroughly crush the pineappleweed heads in a mortar (or use a bowl and potato masher). Pour the cream into a small pan, add the crushed pineapple weed heads and the sugar, and set the pan over a medium heat. Bring to a boil, stirring gently to dissolve the sugar, then reduce the heat.
Allow the cream mixture to simmer for 3 minutes then take the pan off the heat and whisk in the lemon juice. Strain this mixture through a fine-meshed sieve into a jug. Pour this mixture over the chillied biscuit bases, dividing evenly between the glasses.
Allow to cool to room temperature then place in your refrigerator and chill for at least 3 hours before serving.
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