Jamaican Lemon Crunch

A zesty lemon pudding with a real taste of summer - and easy to make! Delicious with Badger Blandford Fly as an accompaniment. Serves 4

Method:

To make the base, mix together the crushed ginger biscuits and melted butter and use to line a 20cm diameter ceramic dish.

Place in the fridge to chill for a minimum of one hour. To make the main part of the pudding, lightly whip the double cream and add the condensed milk and lemon juice.

Once this is thoroughly mixed together, pour onto the prepared base and chill for at least 3 hours or overnight.

Ingredients:

150g crushed ginger biscuits
75g melted butter
140ml double cream
200ml condensed milk
1/2 lemon, juice and rind

Recipe provided by:
Puddings and Pies,
Country Fresh Food Company,
No.3, Hyle Farm, Westbury, Sherborne,
Dorset, DT9 6EE

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