The kids and I enjoyed this so much… next time though, I’m going to try either some toffee or butterscotch essence/ flavouring if I can get get a hold of some.
- 40g cornflour (cornstarch)
- 350ml milk
- 25 g sugar
- a few drops of any essence (to taste)… I used a couple of drops of almond and a couple of drops of vanilla
- Blend the cornflour with about 4 tbsp of the milk in a bowl to form a smooth paste.
- Add the remaining milk to a saucepan and bring to a boil. Take off the heat then pour into the cornflour mix, whisking thoroughly.
- Pour the mixture back into the saucepan and heat gently, stirring constantly, until the mixture thickens and comes to a simmer. Continue simmering for about 8 minutes, stirring occasionally then take the pan off the heat and stir in the sugar.
- Add the essence to taste then set the mixture aside to cool slightly.
- If you want to add jam to the mix for flavour… do it now and stir it in well
- Pour the resultant blancmange into a moistened mould and set aside to cool completely.
- Chill in the refrigerator to set completely… the original recipe called for 4 hours… mine took just over 2 hours to chill…. it sets almost instantly but this desert was meant to be eaten cold.
- When ready to serve, bring the blancmange to room temperature then dip briefly in hot water to loosen before turning out onto a chilled plate.
This would also make a great frugal instant pudding while warm… yummy, I must try and get hold of some other flavours… this is going to be a staple pudding I’m sure. Even some golden syrup, fresh fruit or drinking chocolate powder (or grated chocolate).