Coffee Blancmange

READY IN: 20mins




  • 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.