As part of the World Porridge Championships, I had to create a Speciality Dish which can be cooked on a camping stove, from scratch, in under 30 minutes whilst also making my traditional porridge.

This year I opted to make a vegan/dairy-free Lemon & Ginger Posset using lemons, oat cream and an oat & ginger base.

This is so simple to make it barely needs a recipe but the World Porridge Championship head judge did refer to it as “restaurant quality”. I didn’t win the Speciality completion but I’m happy with this comment, plus I did win the World Porridge Making Championship! I am officially a World Champion!

Regardless, this is genuinely one of the best desserts I’ve ever eaten, full of lemon & ginger flavours which combine brilliantly. You really would not know there was no dairy products in this at all.

I think this Lemon & Ginger Posset is the best dessert to make if you have vegans coming for dinner. I’ve also tested it on non-vegans and they loved it too, without realising it wasn’t actually cream.

I use the Oatly Whippable Creamy Oat cream, which is available in Tesco (£1.35) and stem ginger in syrup although crystallised ginger also works too.

Vegan Lemon Posset

An easy dairy-free dessert with big lemon & ginger flavours which is made in minutes.

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Prep Time 10

Cook Time 2

Course Camping Desserts

Cuisine Dairy-Free, Vegan

Servings 4

Ingredients

250 ml Oatly Whippable Creamy Oat
2 lemons (zest & juice)
4 tbsp caster sugar
6 tbsp oats (oatmeal or rolled oats)
2 tsp plant butter
2 tbsp golden caster sugar
2-3 stem ginger pieces (chopped)

Instructions

Zest a lemon and then juice both of them. Keep the zest for later.
2 lemons
Combine the lemon juice & caster sugar in a jug.
4 tbsp caster sugar
In a small pan warm the plant butter, golden caster sugar, oats and chopped ginger. Be careful not to burn the sugar, you want a nice caramel coloured mixture.
6 tbsp oats (oatmeal or rolled oats), 2 tsp plant butter, 2 tbsp golden caster sugar, 2-3 stem ginger pieces
Place a couple of tablespoons of the oat mix into a small cake ring on a plate and leave to cool.
Add oat cream to the lemon & sugar mix. Then whip until light and fluffy or use a nitrous cream charger.
250 ml Oatly Whippable Creamy Oat
Spoon the posset on top of the ginger base and top with lemon zest. Carefully remove the cake rings and serve.

Notes

I use a nitrous cream charger to make the posset, it takes less than 10 seconds to whip it to perfection. You really can’t tell that the posset is dairy-free!

Keyword vegetarian-camping-meals