Ingredients

Steps

• Trim 0.5cm from cake edges and line a 20-23cm tin with sponge fingers sandwiched with jam.
• Whisk evaporated milk and lemon zest until doubled in volume, then stir in juice, soured cream, and caster sugar.
• Whip the double cream in a separate bowl until it reaches the consistency of the milk mixture.
• Fold the whipped cream into the milk mixture, pour into the tin, and freeze until set.
• Remove the pudding from the tin while frozen and place on a plate 1-2 hours before serving.
• Decorate with peach halves and raspberries, then sift icing sugar over the top.