Condensed milk lemon ripple pudding
"We've given choc ripple cake a zesty twist by using butternut snap cookies, lemon curd and condensed milk...."
INGREDIENTS
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180g white chocolate, finely chopped
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395g can sweetened condensed milk
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125ml (1/2 cup) milk
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1 egg
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1 teaspoon vanilla extract
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50g (1/3 cup) plain flour
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1 tablespoon finely grated lemon rind
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2 tablespoons fresh lemon juice
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250g pkt Arnott’s Butternut Snap Cookies
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90g (1/3 cup) bought lemon curd, whisked until smooth
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Vanilla ice-cream, to serve
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