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Yvonne Howard’s Lemon & Ginger Freezy Pud

I love cooking for friends, and this dessert has become my tops, a real winner.


You will need:

8 mini, loose-bottomed flan tins OR if you will use it all in one serving, a 1lb loaf tin, lined in clingfilm.

Medium saucepan

Balloon whisk

Plastic bag and a rolling pin

2 mixing bowls or large jugs


80-100g cornflakes

50g butter

2 eggs

1 x 380g can of condensed milk

1 lemon

2-3 tsps of grated or very finely chopped fresh ginger (or 1tsp of powdered)

30g sugar (caster or granulated)


Put the cornflakes into the plastic bag and crush them into smaller flakes with the rolling pin (or use the condensed milk tin and roll it over the bag)

Grate the rind from the lemon, or remove with a zester, and chop finely, then cut lemon in half and squeeze the juice from each half.

Separate the eggs, putting yolks in one bowl and whites in another.

Remove 10g sugar and put to one side.

Gently melt the butter over a low heat or in a microwave.

Mix the butter, 20g sugar and cornflakes together well in the pan.

Press all but 1/3 of the cornflakes mix into the bottom of each of the flan tins or loaf tin. Place the remainder to one side to use as a topping.

Whisk the egg yolks until thick and creamy and then add the condensed milk. Mix really thoroughly.

Add the lemon juice, zest and ginger, and mix well.

Whisk the egg whites to soft peaks, then add the 10g sugar and gently whisk together.

Fold the whites into the egg and milk mix, and blend well.

Pour the mix into the flan tins or loaf tin.

Sprinkle the remaining cornflakes over the top of the mix.

Open freeze for a minimum of 2 hours or overnight, and if not using immediately, place in a sealed, airtight bag until ready to use.

Remove the individual tins from the freezer about 5 mins (10 mins if using a loaf tin) prior to serving, to slightly soften the puds for ease of removal. If using the loaf tin, slice to serve.

Delicious served with fresh raspberries or strawberries and some fresh mint.

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