1. Brush the 23 centimetre springform tin. Crush the biscuits in a large plastic bag with a rolling pin until they are fine crumbs. Heat the butter and syrup in a saucepan until the butter has just melted. Take off the heat and stir in the biscuits until coated in the butter then tip into the tin and press into an even layer over the base.
2. Whip the cream in a large bowl until it forms soft swirls . Gradually whisk in the condensed milk, add the lemon rind, then gradually whisk in the lemon juice until the mixture is smooth and thick. Fold in the blueberries. Pour into the tin, spread into an even layer and chill for 3 to 4 hours.
3. To make the sauce, mix the cornflour and water together in the base of a small saucepan, add the sugar and blueberries and cook for 45 minutes over a gentle heat, stirring until the juices run from the blueberries and the sauce thickens. Leave to cool.
4. To serve, loosen the edge of the desert, remove the tin's base and sides and transfer to a serving plate. Cut into wedges and serve with the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 92 (74%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.9mg||8 %|
|Sodium 75.3mg||3 %|
|Potassium 43.2mg||1 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 8.8g|
|Protein 0.4g||1 %|
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Calories per serving: 124
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