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Ingredients: 900 ml (1 1/2 pints) double cream 250 grams (9 oz) caster sugar juice of 3 lemons Whipping cream (optional) |
Boil the cream and sugar together in a pan and cook for 2-3 minutes. Add the lemon juice and mix in well. Leave to cool slightly then pour into six glasses and leave to set in the fridge. The pudding is now ready. It is nice to pour a little more liquid cream on top before serving. If you wish, garnish with sugarred lemon rind and/or whipped cream. |