Written by Lydia in Puddings

My boyfriend and I are going to his family for Easter lunch this Sunday but he had neglected to tell me that I am supposed to be making the dessert! So after some quick thinking and using the only cook book that I have at his house (luckily it is the Great British Bake Off Showstoppers), I have decided to make a lime and ginger dessert. I’ve actually wanted to try this recipe for a little while now since the series when Paul Hollywood sung its praises, and I’m interested to see how the ginger and lime go together. I’ve slightly tweaked the recipe by having a digestive biscuit base instead of pastry and omitted the meringue topping as in all honesty, I haven’t got enough time to make pastry or Italian meringue!  Also this makes it less fragile to travel with in the car without a cream/condensed milk explosion! It’s not the most typical Easter themed dessert with no chocolate in sight, but after a rich lamb roast, I thought it might be nice and refreshing yet just as indulgent!


For the biscuit base:
250g digestive biscuits/ or use gingernuts and leave out the ground ginger
3 tsp ground ginger
100g butter

For the lime filling:
4 pieces stem ginger in syrup, drained and finely chopped
Finely grated zest and juice of 6 limes
397g tin of condensed milk
4 large free range egg yolks
300ml double cream straight from the fridge


1.     For the biscuit base, start by crushing the biscuits, melt the butter and then combine with the biscuits and ground ginger.

2.     Press the biscuit mixture into your tin to form the base. Set in the fridge to set.

3.     Mix half of the lime zest and all the juice in a bowl with the condensed milk and egg yolks. Whisk until thickened and set aside.

4.     Whip the double cream until its thick but not yet at the soft peak stage and fold into the lime mixture using a metal spoon.

5.     Pour mixture onto the biscuit base.

6.     Chill the dessert in a refrigerator for as long as possible or overnight.

7.     Finish by adding the remaining lime zest over the top

I made the dessert the day before as I always think it tastes better the next day. In hindsight, I might of swapped the digestives for gingernuts or something similar as the ginger didn’t come through well enough for me, but I guess it depends on how gingery you want the dessert to be. But it all went down really well and I had lots of positive feedback.


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