Blancmange – So easy and soooo tasty.

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.Menjablanc.jpg


  • 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


  1. Blend the cornflour with about 4 tbsp of the milk in a bowl to form a smooth paste.
  2. Add the remaining milk to a saucepan and bring to a boil. Take off the heat then pour into the cornflour mix, whisking thoroughly.
  3. 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.
  4. Add the essence to taste then set the mixture aside to cool slightly.
  5. If you want to add jam to the mix for flavour… do it now and stir it in well
  6. Pour the resultant blancmange into a moistened mould and set aside to cool completely.
  7. 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.
  8. 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).


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