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Condensed milk lemon ripple pudding recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate your choc ripple cake with tangy lemon curd, sweet condensed milk, and butternut snap cookies for a deliciously zesty dessert.
Ingredients:
  • 180g white chocolate, finely chopped
  • 395g can sweetened condensed milk
  • 125ml (1/2 cup) milk
  • 50g (1/3 cup) plain flour
  • 20.00 ml finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 250g pkt Arnott’s Butternut Snap Cookies
  • 90g (1/3 cup) bought lemon curd, whisked until smooth
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 10 x 20cm loaf pan and line it with baking paper, making sure to leave some paper overhanging the sides.
  • Set aside 80g of chocolate. Combine condensed milk, milk, egg, vanilla, flour, and lemon rind in a jug until well mixed. Add lemon juice and stir. Layer one-third of the cookies on the pan, slightly overlapping to cover the base. Pour one-third of the condensed milk mixture over the cookies and sprinkle with one-third of the reserved chocolate.
  • Create two more layers using the remaining biscuits, condensed milk mixture, and chocolate. Lightly press the top layer to soak up some of the condensed milk mixture. Bake for 35 minutes or until firm. Let it cool for 15 minutes before serving.
  • Gently transfer the pudding onto a serving platter, keeping in mind it may be slightly gooey at the center. Heat the reserved chocolate in a microwave-safe bowl on High for 2 minutes, stirring halfway until melted. Drizzle the melted chocolate and lemon curd over the pudding, then serve with vanilla ice-cream.

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