zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Paula's Lemon Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Paula's Lemon Pudding

    • Preparation time: 20 minutes, plus overnight chilling
    • Total time: 20 minutes, plus overnight chilling 20 minutes

    Serves: 8

    Ingredients

    • 250g pack ginger snap biscuits
    • 50g butter, melted
    • 400g tin condensed milk
    • 284ml carton double cream
    • Finely grated zest of 3 large lemons, plus 150ml of their juice

    Method

    1. Put the biscuits in a plastic bag and crush to crumbs with a rolling pin. Mix with the butter and press into the base of a 20cm springform tin. Chill.
    2. Thoroughly mix the condensed milk and cream (don't whip the cream). Add the lemon zest (reserving a little for decoration) and juice. Stir until the mix thickens.
    3. Pour onto the base. Chill overnight. Serve scattered with remaining lemon zest.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars