I always make this with both orange and lemon juice and I find just lemon to be too acidic. It's like the worlds *easiest* pudding but tastes like you have slaved for hours over it :)
You need:
1 large pot double cream (600ml or thereabouts)
150g caster sugar
juice of 1 orange and 1 lemon.
Place the sugar and cream into a large pan and bring to the boil. Once it boils, turn down to a simmer and simmer for 3 minutes. Make sure you stir the cream/sugar a couple of times to make sure it doesn't catch and to dissolve the sugar.
Once the cream has been heated for long enough, pour it into a large jug with the juices and stir. Pour into little serving dishes/glasses and chill for at least 3 hours. Delish. Am toying with the idea of making lavender scented creams in the summer...
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