Pomegranate possets

Preheat the oven to 160ºC, gas mark 3. Reserve 2 tbsp pomegranate seeds, then put the rest of the seeds in a medium bowl and crush with a potato masher or fork to release their juice. Sieve into another bowl, pressing to release as much juice as you can (you should end up with 120-150ml juice).

Put the cream and sugar in a medium heavy-based pan over a medium heat and slowly bring to the boil. Boil for 1 minute. Add the lemon juice and pomegranate juice; whisk for 6-8 minutes until starting to thicken. Pour the cream mixture into small glasses, loosely cover and leave to set in the fridge overnight (for at least 8 hours).

Meanwhile, to make the shortbread, line a 20cm x 30cm baking tray with baking parchment. Put all the ingredients, apart from 1 tbsp sugar, in a food processor and pulse until the mixture is just coming together. Tip onto the lined baking tray, press the mixture roughly into the tin, then sprinkle with the remaining 1 tbsp sugar and bake for 25-30 minutes or until just starting to brown.

While still hot, slice the shortbread into your desired shapes and leave to cool (it will keep for up to 10 days in an airtight container). Scatter over the reserved pomegranate seeds and serve the possets with a piece of shortbread on the side.