This is an incredibly easy and deliciously retro pud. The idea of ‘setting’ condensed milk with lemon juice goes back to recipes-on-the-back-of-the-tin in the 1970s, or earlier. It’s a neat trick, and a yummy one.
The lemon cuts the intense sweetness of the condensed milk perfectly and the crushed biscuits on top give a sort of upside-down-cheesecake effect.
- 4 large lemons
- 400 g tin sweetened condensed milk
- 150 ml double cream
- 12 gingernut biscuits
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2 hours or until set
Finely grate the zest of two of the lemons. Squeeze the juice from all of them and strain it to remove any pips and fibres. Measure out 150 ml strained juice.
Tip the condensed milk into a large bowl and stir in the cream. Add the lemon zest and juice and stir until the mixture is thick and smooth.
Divide evenly between 6 small cups or glasses and chill for several hours, until set.
Crush the biscuits to fine crumbs and scatter thickly over the lemony puds to serve.
Recipe from Three Good Things by Hugh Fearnley-Whittingstall (Bloomsbury, hb, $45). Photography © Simon Wheeler.