Pass the Posset - A Peakland Christmas Custom

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It has long been the tradition to take a tipple on Christmas Eve, whether to celebrate finishing work or to calm those frazzled nerves. Nowadays the preferred beverages are beer, wine, sherry or a cocktail, but here local historian Peter Seddon casts a bibulous eye over the ancient Derbyshire custom of posset drinking.

Try asking for 'a pot of posset' in a Derbyshire pub on Christmas Eve. Blank looks all round. Possibly a swift ejection if the landlord is having 'one of those days'. Yet in centuries past that request was almost mandatory, for posset was 'the' drink with which to usher in the Christmas season, dispensed both in the home and at the inn.

Although the 'concoction' was drunk countrywide, it was said to be particularly popular in the Peakland villages of Derbyshire, and has been mentioned in literature since at least the seventeenth century.

I use the word 'concoction' deliberately, for posset was a curious mix of ingredients originally put together with 'medicinal' purposes in mind. The drink was thought to be a protection against winter chills, and helped to induce sleep in those troubled by insomnia.

The ingredients of a good posset could include boiled milk or cream, ale, wine, eggs, treacle, ginger, nutmeg and other spices. The most common form was a simple posset made up of hot milk, beer, and spices. The alcohol curdled the milk to make a drink not unlike thin porridge. Indeed some people still eat porridge with cream and golden syrup and a dash of whisky - essentially that's a modern-day posset.

Although a posset could be taken at any time of the year, the consumption of it on Christmas Eve evolved into something of a family ceremony. For the occasion it was customary to use a large two-handled 'posset cup' which was handed around to be communally shared - much like the germs in all probability!

As with other Christmas rituals, folkloric traditions became attached to posset drinking. In homes where there were unattached sons or daughters, a silver coin and ring were placed in the pot , and each person took a spoonful in turn.

The recovery of the ring - invariably suitably contrived, and with much merriment - was supposed to augur well for an early and happy marriage, while the one fortunate enough to scoop up the coin was assured of a prosperous future.

Incidentally, posset was one of the medicines administered during the Eyam plague - when liberally laced with alcohol it might certainly raise the spirits, but its genuine medicinal qualities were negligible. No posset has ever saved a life.

It was still customary to take a posset right up to the early nineteenth century, and in some senses the tradition yet survives in a present-day evolutionary guise. Any drink which mixes milk or cream with alcohol belongs to the posset family - so that includes egg nog, advocaat, milk stout and even some of the most exotic cream-based cocktails which the fashion-conscious young consider the height of elegance and style.

And of course a popular remedy for a bout of snuffles or low spirits is still 'hot milk with a dash of whisky'.

Although the word itself has all but died out in general conversation, it has made something of a comeback in culinary circles. The term 'posset' is now used for a light and creamy dessert in which lemon juice is used either with or instead of the alcohol, the whole being put together with much more refinement than it was in more earthy times. Perhaps that is why a top gourmet restaurant in London is able to include 'Lemon Posset' on its dessert menu at £8.50.

I'll stick to a pint of Pedigree - for starter, main and dessert - a 'Merrry Christmas' for £6.75!

Do you remember being given particular concoctions to ward off colds and chills? If so, share your special remedies here. Just click on 'edit' or 'discussion' and add your comments.

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Why would the writer of the above article think that having a Christmas Posset in Derbyshire has died out? It hasn't in my family. My mother used to make my great grandfather a Christmas posset every Christmas Eve till his death; she later taught my wife how to make it and I continue the practice myself. For me a Posset is an intergral part of the Christmas Eve celebration and I'm not an old man, I'm only 56. I can't believe I'm the only one that still does this. I suspect there will be others amongst the old Derbyshire farming families who do exactly the same.

Posted by Richard Harvey

The article's writer Peter Seddon replies: Thanks for that first-hand feedback Richard - much appreciated. It is good to know that an 'old' Derbyshire tradition is still so alive and well in the modern age, and being passed down the generations. Long may it continue.

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