1. In a medium pan, combine the oatmeal, cream, salt, allspice and egg yolk. Cook over low heat, stirring regularly, until the oatmeal softens and thickens. Add a splash of water if the mixture becomes too dry.

2. Once the oatmeal is tender, stir in the stewed cherries and plums. Remove from the heat, cover, and keep warm.

3. In a separate pan, heat the water until just simmering. Add the chopped ginger, lemon rind and juice, and honey. Stir well and warm through for a few minutes to infuse.

4. To serve in the traditional way, pour the hot citrus liquid into a posset pot, then gently add the creamy oatmeal mixture on top.

5. Drink the spiced liquid through the spout if using a posset pot, finishing with the creamy oatmeal. Alternatively, serve in a warmed teapot or large mugs and enjoy with a spoon for the final creamy layer.

6. Serve immediately while hot.

This recipe has been developed by Bee Farrell.

Bee is a food anthropologist who works with communities, museums and universities to support health in a sustainable and holistic way. A member of the Guild of Food Writers, she reflects on historical and Indigenous knowledge through her teaching, research, design and publications.