This dessert is rich, creamy and surprisingly easy to make.
100g melted butter
200g crushed gingernuts
3/4 pint condensed milk (just under 2 ~400g tins, I think)
3 lemons (juice and grated rind)
1/2 pint double cream
To top: Grated chocolate (or crumbled Flake bar)
1. Mix butter and biscuit crumbs together, and press into a greased dish and chill (~1cm thick layer)
2. Mix condensed milk, lemon rind and 7 tablespoons of lemon juice
3. Whip double cream until soft peaks form
4. Blend whipped cream into lemony mixture and spread over base
Sprinkle chocolate on top to decorate.