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    Paula's Lemon Pudding

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    *mandatory

    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.

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