Ingredients

80 g (3 oz) butter
225 g (8 oz) gingernut biscuits, crushed
1 x 405 g can Carnation Condensed Milk Light
Juice and finely grated zest of 5 limes
1 x 284 ml carton double cream
85 g (3 oz) dark chocolate (70 per cent cocoa)
Lime slices, to decorate

Melt butter and mix with biscuit crumbs. Press into base and sides of a 23 cm (9 in) loose-bottomed cake tin. Chill. Whisk condensed milk, lime juice and zest and double cream together until thick and creamy. Spoon over biscuit base. Chill for at least an hour. Melt chocolate and drizzle over. Decorate with lime slices.
(Serves 6)

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus