Sunday lunch and I didn’t have anything for pudding. It is only on a Sunday that I go to the trouble of making a pudding but it had completely slipped my mind when I was shopping earlier in the week.
I had a browse in the fridge and cupboard and found some ingredients to make a sort of cross between lemon meringue pie and lemon cheesecake.
Digestive biscuits – I used ½ packet
Philidelphia soft cheese – I had a nearly full pot but no plans to use it up
Lemon curd – this half jar had been in the fridge for ages
Crème fraiche – ¾ of a pot left and it would go off soon
Gelatine leaf – usually have this in the cupboard
Touch of hot water
Crush the biscuits well and add to the melted butter, coat well then arrange in a serving dish. I made a thick base rather than a well.
Allow to cool in the fridge.
I used the gelatine leaf and added the smallest touch of boiled water, then brought the whole thing back to the boil which melted the leaf.
I threw all the other ingredients into a bowl and mixed thoroughly to make a cream then added the geletine and mixed well again.
I topped the biscuit base with the cream mix and left in the fridge to chill.
Because there was not a lot of anything no strong overpowering flavours came through, it just tasted very light and refreshing and the whole family loved it. A dusting of icing sugar would have made it look good but I didn’t have any.
Have you got a quick easy pudding recipe, let me have it and I will have a go.
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This is a great tip and just so simple; to keep the lemons really juicy which is particularly important if you are using the juice of a lemon or you want to get the flavour to flow.
As you take your lemon to use just roll it between your hands or better still on a hard surface, As you roll, you will feel the fruit juicing up. Cut and enjoy