About this recipe:This is an old family recipe that I've been making for years and even my children are helping me make it now. I've tweaked it, to make the base gluten free but if not, use normal ginger biscuits and I often make the topping on its own and serve with mini meringues.
1.5 packets gluten free stem ginger cookies or normal ginger biscuits
butter to bind biscuit base
1 tin condensed milk
284 ml tub double or whipping cream
smashed up flake to decorate
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Method Prep:20min › Extra time:3hr › Ready in:3hr20min
Bash up all the biscuits to crumbs then add enough melted butter to bind them together. Press into serving dish to make biscuit base and chill for a few hours or overnight.
Juice the lemons and limes and put aside. You can add the zest as well if you like but this pudding is quite tart to the taste anyway and adding the zest pushes it too far for my liking.
Pour the condensed milk into a bowl or mixer and whisk it for a few minutes, it seems to loosen it slightly. Add the cream. Give it another minute whisking then slow down the mixer and add the lemon and lime juice. If it looks like it's about to curdle, mix it to a beautiful thick rich consistency.
Pour over the biscuit base and leave to chill. Decorate with smashed up chocolate flake or whatever else you want to use.
I used a small size tub of cream from any of the main supermarkets but since they've all changed the size of their packaging, I tried guessing but the topping didn't set. The Elmlea™ size is perfect.
Double cream or whipping cream
You can use either whipping cream or double, it works with both but is that bit richer with the double cream.