Refreshing and creamy, with a touch of spice
These puddings are a favourite.
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 400ml 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.
Whip the remaining cream until peaky and fold into the warm cream.
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.