Pearce Duff’s Butterscotch Blancmange 35g

Preparation Instructions

Empty the contents of the sachet into a basin, then add the sugar plus 3 tablespoons of milk. Mix to 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 and stir well. Return it to the saucepan.

Bring to the boil, then stirring continuously, simmer gently for at least a 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.