I saw this recipe on a scrimpers’ forum. It seemed super easy and thrifty too but still good enough to knock up for a dinner party or summer get together. It only has five ingredients and doesn’t involve any cooking at all. It also contains all the calories in the world, so don’t eat it on your own, straight from the tin, with a spoon … nope. Definitely not.
8oz ginger nut biscuits
4oz melted butter
1 tin condensed milk
1/2 pint double cream
Rind of 3 limes
Juice of 4 limes
Bash up the biscuits. It’s surprisingly difficult to smash up ginger nuts. They’re quite possibly the hardest substance known to man. I sealed them up in a plastic food bag, put it between two tea towels, and took my rolling pin to it. Quite therapeutic.
There were still a lot of big chunks left so I tipped it into a bowl and crushed the rest by hand. Sort of. Next time I’ll blitz them in the food processor.
I microwaved the butter for a minute or so to melt it, then mixed it with the biscuity bits. I pressed the mixture into a loose-bottomed cake tin (“loose-bottomed” … snigger).
Pour the cream and condensed milk into a large bowl. Grate in the lime rind and squeeze in the juice, then give it all a thorough mix up. Dollop the whole lot on top of the biscuit base and smooth over.
Cling film it and stick it in the fridge for six to eight hours or overnight, until it’s well set. So if it’s for a party you can make it ahead of time and whip it out of the fridge at the last minute.
When you’re ready, run a knife around the edge, then release the catch on the tin.
I didn’t bother trying to take the metal base off the bottom. Didn’t want to risk it! But I did have a spare lime for decoration.
It’s really fresh and zingy. The ginger biscuits give a nice crunch and a bit of heat. It’s lighter and less claggy than a cheesecake. A perfect palate cleanser after a heavy meal.