Prep 15 mins
Cook 5 mins
Having had a packet blancmange mix go haywire, I felt it was time to go back to first principles. This was not a disappointment. Not only is everything under personal control but one can experiment with different flavours. Enjoy!
- 40 g caster sugar
- 3 tablespoons cornflour, level
- 600 ml whole milk
- 3 teaspoons instant coffee powder
- 1⁄2 teaspoon vanilla essence
- 15 g butter
- 3 single trifle sponge cakes
- 12 g sultanas
- 12 g dates, chopped
- 9 pecan nuts, halves
- whipped cream, to garnish
- In a heat-proof jug, mix together the sugar, corn flour and 2 tablespoons of milk (taken from the pint).
- Gently heat the remaining milk in a saucepan, adding the coffee powder during the heating.
- When the milk is just below boiling point and the coffee is dissolved and dispersed, tip the milk slowly into the heat-proof jug, stirring all the time.
- Return mix to saucepan, and heat to simmering temperature, still stirring all the time.
- Simmer for 3 minutes, stirring all the time, and then set aside to cool slightly.
- Meanwhile, place one trifle sponge into the bottom of each of three individual serving dishes.
- Divide the sultanas and chopped dates into three portions and sprinkle either side of the trifle sponges.
- Add the vanilla essence and butter to the blancmange and stir until evenly dispersed.
- Pour the blancmange into the serving dishes and add three pecan nut halves equally spaced around the perimeter of each dish.
- Set aside to cool, or chill in the fridge if prepared well in advance.
- Just before serving, decorate by adding a small squirt of canned cream between each pecan nut.
- Note:- If at any time during the mixing and heating, of the milk and corn flour, it should go lumpy, remove from the heat and mix vigorously with a hand or power whisk to remove the lumps. Then replace on the heat and continue.