Recipe Condensed milk lemon ripple pudding : Easy, Special and Delicious

Recipe Condensed milk lemon ripple pudding : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Condensed milk lemon ripple pudding. This Recipe Condensed milk lemon ripple pudding : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Condensed milk lemon ripple pudding was necessary 15m, cook 40m and serving 10. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Condensed milk lemon ripple pudding

We've given choc ripple cake a zesty twist by using butternut snap cookies, lemon curd and condensed milk.

Condensed milk lemon ripple pudding


11 Ingredients












  • 180g white chocolate, finely chopped










  • 395g can sweetened condensed 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 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









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan forced. Grease a 10 x 20cm (base measurement) loaf pan. Line with baking paper, allowing the paper to overhang the long sides.


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  • Step 2


    Reserve 80g chocolate. Whisk together the condensed milk, milk, egg, vanilla, flour and lemon rind in a jug until well combined. Stir in the lemon juice. Arrange one-third of the cookies over the base of the prepared pan, overlapping slightly to cover the base. Pour one-third of the condensed milk mixture over the biscuits and sprinkle with one-third of the remaining chocolate.







  • Step 3


    Repeat with the remaining biscuits, condensed milk mixture and chocolate to create 2 more layers. Gently press the top layer to absorb some of the condensed milk mixture. Bake for 35 minutes or until set. Set aside for 15 minutes to cool slightly.







  • Step 4


    Carefully lift the pudding out of the pan and place on 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 on High for 2 minutes, stirring halfway, or until melted. Drizzle the melted chocolate and lemon curd over the pudding. Serve with vanilla ice-cream.



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