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Brits adore a proper pudding - it's a tradition that endures, and understandably so, as there's nothing quite as satisfying or delightful as indulging in something sweet and velvety following a main meal. I've frequently opted for this zesty and refreshing dessert while eating out, but I only discovered a few days ago just how straightforward it is to prepare, requiring merely three ingredients.

I stumbled upon a recipe for lemon posset that organic farming company Riverford had posted. They hailed it as "one of the most perfect desserts" in a Facebook update, prompting me to try it myself. Having just taken delivery of a Riverford fruit and vegetable box containing some lemons, I simply needed to source two additional ingredients - caster sugar and double cream. Indeed, those are the only ingredients genuinely required for a restaurant-quality lemon posset: lemons, double cream and caster sugar.

No specialist kitchen kit is necessary either, merely a sieve, two saucepans, a pair of spoons for stirring and four glasses or ramekins to transfer the mixture into.

I'd always assumed lemon posset was a French creation, but its origins trace back to medieval England. Initially, the curdled dairy concoction was consumed in Middle England as a treatment for colds and stomach complaints.

Nowadays it's hailed as "one of our favourites" by Riverford, and because "it comes together so simply", I was eager to attempt it - and the results were spectacular.

For this indulgent yet straightforward pudding, you'll only need to allocate 15 minutes - and if you choose to try it, I'm confident that, like me, it will become a regular dessert favourite in your household.

This is everything you'll require for lemon posset, this recipe serves four:

• Three lemons
• 500ml double cream
• 150g caster sugar

For "extra deliciousness" the Riverford version crowned their posset with "a crunchy, salted almond topping". However, "you needn't bother" as "it's lovely as it is", the food experts explained.

Riverford's "cook's notes" also propose incorporating other spice infusions, if desired, such as "a couple of cardamom pods, fresh bay leaf or subtle grating of nutmeg" - all of which complement beautifully.

I opted to include two cardamom pods as I adore the taste and had a packet available - and this provided a pleasant additional dimension.

The Riverford (four-step) approach is as follows:

1. Finely zest two of the lemons (I actually zested all three of them for my dessert preparation).

Next, juice all of them until you achieve 100ml of lemon juice (or 100g of juice if that represents a simpler measurement method).

Then, "add the zest and juice to a small saucepan pan with the sugar", warm this combination gently until the sugar has fully dissolved.

2. Pour the cream into a separate saucepan. If incorporating any aromatics, "add them now so they can infuse". I added two cardamom pod contents (not the husks) at this point.

Then, bring the cream to a gentle simmer, but ensure it doesn't boil over.

3. Now, pour the warm sugar syrup into the cream, whisking as you pour.

4. Pass the mixture through a fine sieve into a jug or lipped bowl and then "pour the mixture evenly" between four small glasses.

Allow the four poured desserts to cool (I left them on the side under a mesh food cover for an hour).

Then, cover them well, and pop them into the fridge for at least four hours to set (I left them till the following day).

Riverford's version "added an optional nutty topping for some added texture", which offers a "classic pairing" similar to a simple shortbread biscuit.

You can view the Riverford recipe if you'd like to add the almond topping. This is something I'll be trying next time.