A classic dessert that's super easy to make and perfect after a rich lamb roast!
Bring the double cream and caster sugar to boiling point and boil for 3 minutes. Use a big pan and do not take your eyes off this boiling mixture as it only takes a few second to boil over, resulting in one sticky mess!
When it has boiled gently for 3 minutes, remove from the heat and add the zest and juice of 2 large lemons. The mixture will thicken upon stirring.
Pour this into individual ramekins or shot glasses and serve with homemade shortbread.