Sorry I am a bit late with this weekend’s recipe – its been a super busy bee baking day.
It’s been a long time since Mr Daisy and I have had friends round for supper and tonight we had guests. And I made this for pudding. We loved it, they loved it and I think you will love it too.
It would be a perfect pudding to accompany your Sunday lunch.
This is my version of a really old Hamlyn recipe for Lemon Crunch. It’s very dear to my heart as it’s one of the special puddings on offer at Adams Fish and Chip Restaurant on St Martins, Isles of Scilly. It’s also easy, involves no cooking, serves lots of people and is delicious.
If you fancy making the Daisy Lemon Crunch, here is what you need …
Lemon Crunch
(this quantity makes a large one which will easily serve 8 – 10. Halve the recipe if you want to make a smaller one to serve 4 – 6)
Ingredients:
10 ounces gingernuts
4 ounces unsalted butter
1 tin condensed milk
1 tin caramel condensed milk
3 lemons
Half pint double cream
For decoration – a Cadburys Flake, a few strawberries or raspberries and single cream to serve.
Method:
Crush the gingernuts either in a food processor or by bashing with a rolling pin in a plastic bag.
Put the crushed biscuits into a mixing bowl.
Melt the butter – either in the microwave on defrost or gently in a saucepan.
Pour the melted butter on to the biscuits and stir well to coat them.
Lightly grease a 9 inch spring form tin, or loose bottomed flan tin or sandwich tin – I use kitchen paper and soft butter for this job.
Gently press the buttery biscuit crumbs into the tin. Don’t press them down too much or the base will be hard.
Leave the base on one side because now it’s time to made the luscious creamy lemony top.
Assemble the condensed milk, cream and lemons – that’s all you need.
Firstly, finely grate the zest of the lemons and then squeeze the juice.
Put the rind and juice in a large mixing bowl.
And now add the condensed milk and cream to the bowl. I use the caramel condensed milk as it gives a nice flavour, you can use 2 tins of the ordinary one if you prefer.
Use an electric hand whisk or a balloon whisk to beat it all together – it will thicken as if by magic (the action of the lemon juice on the cream)
Spread the mixture over the top of the biscuit base and then chill (make sure you lick the bowl clean- it would be wrong to waste it)
Now it needs to go in the fridge to chill until you need it.
To serve, gently remove the sides of the tin. If you are a perfectionist, you shouldn’t serve this on the metal base of the tin, but if you don’t want to risk breaking it, place it on your serving plate with the metal base still attached and don’t worry about the W.I. spies.
Now it’s time to decorate. I have used a crushed Flake and some sliced strawberries but use your creative imagination and see what you come up with.
Luscious eh? Serve with a pretty jug of single cream and watch everyone’s face as they fall in love with it.
I hope you enjoy it …. please let me know how you get on.
Happy Weekend, Daisy Cupcakes x
Oh this was the first dessert I made for my husbands parents after we became engaged aged 22, it tasted so delicious but I did a flake and raspberries and it was based on the Hamlyn receive too! This will be Sunday dessert for the family now, thank you xx
What a lovely story! I hope it brings back very happy menories on Sunday. I love this recipe – always have the ingredients in the cupboard and its so easy to make – win win!
Ooh, I’m trying this one tonight!
I’m cooking rabbit ragu for dinner for the first time too! Lisa
Ooooh, I love the sound of this. Going to try it… thank you x
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