Sarah's crunch recipe

Ingredients

• 200 g packet ginger nut biscuits
• 50 g butter
• 1 tbsp golden syrup
• 400 ml can condensed milk
• 300 ml tub double cream
• Zest of 5 lemons
• Juice of 6 lemons
• 350 g raspberries
• 3 tbsp caster sugar
• 2 tbsp lemon Juice

Method

1. Blend the raspberries with the caster sugar and 2 tablespoons of lemon juice. Pass through a fine sieve and chill the coulis.
2. Crush the ginger biscuits. Melt the butter with the golden syrup, stir in the crumbs and press into a loose-bottomed tin.
3. Mix the condensed milk and double cream. In a separate bowl combine the lemon zest with the remaining lemon juice, then stir this into the cream mixture until it thickens.
4. Spread the filling over the biscuit base and chill until set. Serve with the raspberry coulis.