Probably my favourite pud. This is the sort of dessert that can have all the ingredients adjusted to suit your own palate. I’m a right one for just chucking ingredients in various amounts until I think will taste nice. Most of the time it works and if it doesn’t , it’s really funny and I know what to change next time….
- 50g butter
- 100g Digestive biscuits – or try Ginger Nuts, Choc Chip Cookies etc
- 225g soft cheese
- 50g creme fraiche or lightly whipped double cream
- 50g caster sugar
- juice of 1 lime – fresh from your Greengrocer
- little bit of grated lime zest
Pre heat your oven to 180°C.
Put the biscuits and diced butter in a food bag and bash with a rolling pin until nicely mixed together.
Lay a piece of baking parchment in the bottom of one of those springy sided cake tins. Mine is about 25cm across. Put the biscuit/butter mix in the bottom. You want around a 0.5cm layer.
Bake for 10 mins. Remove and allow to cool.
While the base is cooking/cooling, get a mixing bowl and mix the soft cheese, creme fresh, sugar and lime juice. I use a little electric whisk to mix it well. Taste and adjust quantities accordingly. It must have a reasonably sticky constituancy. Pop in the fridge while the base is cooling.
When ready pour the cheesey mix onto the base and smooth with a soft implement. I make swirls with a big fork.
Spinkle the grated lime zest on top.
Serve asap. Will last a day or two in the fridge, but the base goes soggy!
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