About this recipe:This dessert is heavenly in more ways than one. It is rich, creamy and hits the spot. It is super quick to prepare and just needs chilling in the fridge or freezer before you serve. This pudding, although fabulous, certainly doesn't scream healthy so eat in moderation but enjoy each mouthful. You can use lemon instead and its yummy.
Zest and juice of 4 or 5 limes (about 5tbsp) I use a microplane grater to get powdery zest
250g whole digestive biscuits
100g of butter
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BASE: Crush biscuits. Melt butter and mix with biscuit crumbs. Press into a dish or dishes of your choice but not too big as you want a good layer of base. I use little ramekins or cocktail glasses. Put in fridge while you make up the filling
FILLING: Whip double cream and set aside
Mix lime zest, lime juice, and sweetened condensed milk together until it becomes thick
Fold in whipped cream. I like the cream to have a very slight marble effect but if you want it fully incorporated then fold in thoroughly.
Pour mixture into your dish and leave it to set in fridge for 30 mins. I love to freeze it sometimes to have a softly frozen dessert but do not freeze it for long as it will solidify.