Ingredients:

• 200g packet of ginger biscuits (save 1 biscuit for decoration)
• 65g unsalted butter
• 200g condensed milk (half a tin)
• 300ml double cream (tub)
• 4 limes – zest and juice (put some zest aside for decoration)
• Mint, to decorate (optional)

Instructions:

1. Put the biscuits in a sandwich bag (double bagged if you’re muscly/angry/both) and bash to a crumb with a rolling pin.
    
2. Melt the butter in the microwave or over the hob. Combine with biscuit crumbs.
    
3. Divide between glasses and push down to the bottom to make your biscuit base. Leave in the fridge for 10 to 15 mins.
    
4. Whisk the cream in the mixing bowl til thickened. Add condensed milk, lime zest and juice and mix well. Divide between the glasses and chill for two hours or more. It’s worth the wait. Just as good (if not better) the next day.
    
5. Decorate with lime zest, ginger biscuit crumbs and mint to serve.