Whip the 150ml of cream until soft peaks are formed, pour carefully over top of set puddings and serve. This is rather nice served with those dark chocolate tube-type biscuits.
MethodPour 600ml.double cream into a large saucepan together with the sugar and bring to the boil slowly, over a low heat, stirring from time to time. Let it boil for three minutes then remove from heat and allow to cool.
Add lemon juice and zest and whisk well. Pour the mixture into 6 small glass dishes, such as ramekins, then refrigerate for at least three hours but preferably overnight.
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