This is a fabulous pudding to have up your sleeve. Super-easy and failsafe! NOTES_label

The Glue Crew Kitchen testers found that the real charm of this recipe was watching the acid of the lemon juice reacting with the cream and condensed milk. Chemistry is sort of like magic, isn’t it? (And thus most appropriate for a fairy godmother…) Add one thing to another and lo and behold, it changes utterly.

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Top tips

This can be happily made ahead of time, in fact if you make it the day before it sets better.

Variations

Biscuit bases are lovely made with digestive biscuits, ginger biscuits, a mixture of the two – we even tried mixing in some shortbread biscuits when we didn’t have quite enough of the others and that worked ok too.

As the recipe in the book suggests, you can leave the pie plain, or serve it with fruit all over it. Strawberries, raspberries, blueberries, red, black and white currants are lovely (separately or a mixture).

You could use the pastry recipe from Griselda’s jam tarts, bake some mini tart cases (about 10 minutes at Gas 4, 180°C, 350°F), cool and fill with the creamy lemon mixture. Again, they are great decorated with fruit and maybe also an edible flower or two.

Let us know if you have any great ideas for this recipe! hello@mrgluestories.com