Paula's Lemon Pudding
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Preparation time:
20 minutes, plus overnight chilling
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Total time:
20 minutes, plus overnight chilling
Ingredients
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250g pack ginger snap biscuits
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50g butter, melted
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400g tin condensed milk
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284ml carton double cream
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Finely grated zest of 3 large lemons, plus 150ml of their juice
Method
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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.
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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.
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Pour onto the base. Chill overnight. Serve scattered with remaining lemon zest.
Comments
Glossary
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Biscuits
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Butter
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Chill
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Cream
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Crush
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Ginger
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Lemon
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Melt
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Milk
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Mix
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Plastic food bag
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Pour
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Press
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Springform cake tin
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Stir
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Thicken
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Whip
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Zest
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This recipe was first published in March 2004.
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