You have been asking for it, and we have been listening.
Our multipack Blancmange that includes vanilla, strawberry, chocolate and raspberry flavours has become so popular with you, that you’ve been asking us to produce single sachets. Well, here they are!
- Empty the contents of the sachet into a bowl, add 2-3 tablespoons of sugar plus 3 tablespoons taken from 1 pint of milk set aside for this dessert, and mix into a smooth paste.
- Take the remaining milk and heat in a saucepan until warm.
- Add a little of the warm milk to the paste, mix, then add the rest of the warm milk and stir well.
- Return the mix to the saucepan and bring to the boil. Stir continuously, simmering gently for at least one minute.
- Rinse your mould (or pudding bowls) with cold water and pour in the liquid.
- Allow to cool to room temperature and pop in the fridge for at least three hours.
- Serve chilled, and eat within two days.
To help inspire you to get into the kitchen with your Blancmange mix, we have also released a new recipe for you to test out at home. This trifle bar recipe is a fantastic way you can reinvent the traditional English pud at home. All you need to do is:
- Make the jelly up using slightly less water than required and pour a layer in a 1lb loaf tin. We love to add strawberries in the unset jelly to give the dessert an extra texture, but this isn’t essential.
- Allow the jelly to set in the fridge.
- Once fully set make up blancmange according to pack instructions, but only use ¾ pint of milk and allow it to cool slightly before pouring over the set jelly.
- Cool in the fridge until set.
- Cut the sliced sponge to cover blancmange layer.
- To loosen the dessert from the loaf tin, briefly dip the base in warm water and then turn out onto a serving plate.
Our Blancmanges can be found in most Morrisons supermarkets as well as being available for you to purchase through our online shop.