General Chat

Seeing Paul O'Grady on tv saying he would be walking on custard, made me think of Blancmange, does anyone make or eat it these days?

not had it for years liz, school last time. Not a fan. Prefer custard anyday. catherine xx

Uukkk. Remember that horrible skin that formed on it? Memories of Grannys sunday tea!

mmmmmmm can I turn it into triffel please?

I haven't made any for ages.... but I just might have to now. I like it warm, but for childhood parties we always had a cold blancmange rabbit settling in whipped up green jelly 'grass' Gwyn

Have not had choc blanmange for ages will have to get some Valxxx

yuk yuk yuk. Everytime we went to grans she made a lovely spread but sister was only one that ate the blamange. Dad has it now as is diabetic and can eat it without the sugar added although he hates the vanilla one

We had it rabbit shaped too, with jelly grass round it. Wonder why it went out of favour, maybe cos of yogourt?

Not had it for years, and dare I say that I loved the skin!!!!!!!!!!

I used to love it as a kid. When we first emigrated to australia in 1967, we lived on a migrant hostel. Meals were served in a communal canteen,(huge holiday for us kids) and they made blancmange. what a treat, different layers but usually pink and white. i have fab. memories of those days. loved every moment of them. it was a great place top be a kid.(neglected to say the hostel was opposite a beach too) yvette x

I have been trying to buy it for weeks because my granchildren have never had it but can't get it anywhere tried Tesco, Morrisons and local shops but no one stocks it any more. If any of you are going shopping today could you just have a look if you can get it and where from then post on here later, thanks.

it would take a few days from here, also might get confiscated in customs- white powder in the post??? yvette x

I got some the other week Yvette it was either Somerfield or Asda more likely Somerfileds. Pearce and Duff. make it remember them. Keep whipping it while it cools ( not all the time just now and then) then the skin isn't so thick. Germaine x

yum

Used to love it Liz but not seen it for years, Caz xxx

gee i'm a goose, i thought millicent had said to post it to her!! y x

Isn't it actually just a milk pudding? Seem to remember making it at school, with the addition of a little food colouring. I would think you could add flavouring too? This recipe uses cornflour to thicken it, but I think sometimes gelatine is used. Basic Dessert Recipes: Blancmange Ingredients 60 ml (4 level tbsp) cornflower 568 ml (1 pint) milk strip of lemon rind 45 ml (3 level tbsp) sugar Method 1. Blend the cornflour to a smooth paste with 30 ml (2 tbsp) of the milk. 2. Boil the remaining milk with the lemon rind and strain it on to the blended mixture, stirring well. 3. Return the mixture to the pan and bring to the boil, stirring all the time, until the mixture thickens and cook for a further 3 minutes. Add sugar to taste. 4. Pour into a 600 ml (1 pint) dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit serves 4

So now we know what everyone is having for dessert on Sunday? lol