Ginger Cloud

This dessert is rich, creamy and surprisingly easy to make.

Ginger Cloud (plus mini-clouds on ginger biscuits)


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
5. Chill

Sprinkle chocolate on top to decorate.

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