Possets are my go-to whenever I need a low-fuss pudding that can be made in advance. While lemon is my usual favourite, I’ve chosen the more mellow orange to balance out the rhubarb in today’s dish. And I can’t have a posset without adding a bit of crunch to the mix, and this pink peppercorn crumble is something you’ll want to make again and again: its fragrant warmth and gentle kick cuts through some of the richness of the cream, but doesn’t completely steal the show. Make all the elements in advance and assemble when you’re ready to serve.
