Mix the ginger nut crumbs with the cinnamon and butter, tip into a buttered cake tin and using the back of a tablespoon, press down firmly.
Whisk together the lemon juice, condensed milk and lemon zest until thick and glossy.
Whip the cream until stiff.
Fold the condensed milk and lemon mixture gently into the whipped cream, it will become very glossy and thick.
Spoon this mixture over the biscuit base, cover with cling film and leave it for a few hours or overnight to set in the fridge.
Run a palette knife around the edge to loosen the fridge tart from the cake tin and serve.
Ingredients: For the pudding 1 cup full cream milk 1 tsp baking powder 1 cup flour ¾ cup brown sugar ¼ tsp salt 1 tsp bicarb of soda 1 large egg 1 Tbsp vinegar 2 Tbsp apricot jam
Method: 1. Preheat the oven to 160ºC. 2. Mix the cup of milk and the teaspoon of bicarb together. 3. Mix the remaining ingredients in a separate bowl. 4. Add the milk and bicarb mixture and mix the batter well. 5. Pour the malva puddingbatter into a dish at least 5cm deep. Bake for 30 minutes.
6. To make the syrup, boil all the sauce ingredients together. 7. Poke holes into the pudding when it comes straight out of the oven and pour the sauce over from the middle to edges. Note: you can also use fresh whipped cream or custard of your choice.
Ingredients 1 cup flour ½ cup cream of wheat (soji) 2 TBS ghee Milk to make in to dough ½ cup red coloured coconut ½ cup green coloured coconut Sugar to taste
Method Rub ghee in to flour and cream of wheat (soji) Make in to dough by adding milk Make in to small balls ping pong ball size then flatten And fry till golden brown Once cooled break in small pieces and grind Add sugar to taste as well as your coconut.