Edited Reduced Milk Lemon Ripple Pudding Recipe

Weve given choc ripple cake a zesty aim by using butternut snap cookies, lemon curd and shortened milk.

The ingredient of Edited Reduced Milk Lemon Ripple Pudding Recipe

• 180g white chocolate finely chopped
• 395g can sweetened edited reduced milk
• 125ml 1 2 cup milk
• 1 egg
• 1 tsp vanilla extract
• 50g 1 3 cup plain flour
• 1 tbsp finely grated lemon rind
• 2 tbsp spacious lemon juice
• 250g pkt arnottu2019s butternut snap cookies
• 90g 1 3 cup bought lemon curd whisked until smooth
• vanilla ice cream to abet

The Instruction of edited reduced milk lemon ripple pudding recipe

• preheat oven to 180c 160c adherent forced grease a 10 x 20cm base measurement loaf pan line similar to baking paper allowing the paper to overhang the long sides
• reserve 80g chocolate excite together the abbreviated milk milk egg vanilla flour and lemon rind in a jug until capably skillfully combined excite in the lemon juice arrange one third of the cookies on top of higher than the base of the prepared pan overlapping slightly to cover the base pour one third of the condensed milk fusion more than the biscuits and sprinkle similar to one third of the steadfast chocolate
• repeat next the unshakable biscuits shortened milk mix and chocolate to create 2 more layers gently press the culmination buildup to charm some of the condensed milk mixture bake for 35 minutes or until set set aside for 15 minutes to cool slightly
• with intent lift the pudding out of the pan and place something like a serving platter the pudding will still be a bit gooey in the centre place the reserved chocolate in a microwave safe bowl and microwave a propos high for 2 minutes stirring halfway or until melted drizzle the melted chocolate and lemon curd on top of higher than the pudding abet taking into account bearing in mind vanilla ice cream

Nutritions of Edited Reduced Milk Lemon Ripple Pudding Recipe

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