Zesty Lemon Crunch

Ingredients

For the Base

1 x 175g packet of Sweet Sussex Thins (or Sussex Gingerbread Thins or Sussex Lemon Puddle Thins)

50 -100g butter (salted or unsalted)

For the Lemon Topping

300ml Double or Whipping Cream

1 x can condensed milk (397g)

4 x lemons

Finishing Touches (if you want to)

Strawberries or Grated dark Chocolate

Method

1. Crush the biscuits and mix with melted butter. For a crumbly biscuit base use 50g butter, for a more solid base (could be a bit challenging when eating!) use more butter.
2. Line your greased dish (about 8 inch diameter) with the biscuit mixture. You could use a loose bottomed cake tin if preferred. Chill this base in fridge.
3. Either remove zest from the lemons and chop it finely, or grate off the zest if you like hard work.
4. Cut the lemons in half and juice them. Strain the juice.
5. In a large bowl whip the cream until firm peaks form.
6. Fold into the cream the condensed milk, and lemon zest.
7. Slowly add the lemon juice – mix carefully. The mixture will begin to firm up a little.
8. Pour the lemon mixture onto the chilled biscuit base and return this to fridge.
9. Once the pudding is thoroughly chilled (a couple of hours) either serve it up or decorate with strawberries, or grated chocolate. Another option is to layer sliced strawberries between the base and the lemon topping.