We love something sweet, and this pudding is a sort of slightly fluffy posset, with lots of zing from the lime and ginger. Just delicious and so easy and quick to make. It needs two hours to chill.
Lime and ginger cream
For the base
200g amaretti / ginger biscuits crushed
liqueur such as Cointreau or cognac or brandy (whatever you have in the drinks cabinet will do)
chopped crystallised ginger or chocolate covered ginger,
some of the crushed biscuits
600ml double cream
Castor sugar – I haven’t put an amount here as we like to tart and not too sweet, so use about 2 tablespoons. You may want to add more.
two or three inches of finely chopped ginger (depending on how gingery you like it!)
2 tablespoon of ginger in syrup – with the syrup
5 tablespoons of lime juice, plus the zest of 4 limes
Crush the biscuits and stir into melted butter. Divide equally into six glasses, holding a few back for topping. Pour liqueur over to taste – not too much as to make it too soggy, though!
Heat the cream and sugar in a saucepan. Bring to the boil and keep bubbling while you stir for 3 minutes or so. Remove from the heat and whisk in the lemon zest, juice and all the ginger.
Pour over the biscuit base. Chill for at least 2 hours.
When you’re ready to serve, sprinkle pomegranate sees, chopped crystallised ginger and a few of the crushed biscuits.
This is a delicious pudding and you can really play around with quantities of ginger and lime depending on how tart / spicy you want it.