Blancmange - how to make at home

annieb64

I used to love blancmange. Haven't had it for years as DH hates all the "custardy" puddings. I also like creme caramel, creme brulee, junket etc but never make them at home.

My mother also used to make a lemon pudding with cream, condensed milk and lemon on a digestive biscuit base. It was like a cheesecake.

joedenise

Milk jelly in our house growing up too.  Not had it since as was never that keen on it.  However creme caramel, creme brûlée I absolutely love but only eat them when we go on holiday to France as we can buy them in the SM ready made!

Brie

Oh lawdy - those recipes are too fussy for me!!  Forget the gelatine and just use corn starch (aka corn flour)

Cornstarch Pudding Recipe - Food.com

This recipe is straight forward and what I used to do - but I didn't add the salt or vanilla.  So a simple 3 ingredient recipe.  Of course you can add fruit, cocoa, etc should you wish to.

Rosa_Damascena

Wicked_Lady said:

bouicca21 said:

Wicked_Lady said:

I pour it onto a base of crushed digestives; poor man's cheesecake!

So in that version it isn’t whisked?  

I make the jelly and whisk in the evaporated milk when it's partly set then pour on top of the biscuit base.
An idea that came from Family Circle magazine many years ago

I am intrigued by this. Doesn't the base get soggy?

Rosa_Damascena

annieb64 said:

I used to love blancmange. Haven't had it for years as DH hates all the "custardy" puddings. I also like creme caramel, creme brulee, junket etc but never make them at home.

My mother also used to make a lemon pudding with cream, condensed milk and lemon on a digestive biscuit base. It was like a cheesecake.

I like the sound of this. Method?

Wicked_Lady

Rosa_Damascena said:

Wicked_Lady said:

bouicca21 said:

Wicked_Lady said:

I pour it onto a base of crushed digestives; poor man's cheesecake!

So in that version it isn’t whisked?  

I make the jelly and whisk in the evaporated milk when it's partly set then pour on top of the biscuit base.
An idea that came from Family Circle magazine many years ago

I am intrigued by this. Doesn't the base get soggy?

No, because it sets very quickly. In fact, if I misjudge the setting of the jelly, it's setting as I pour it out of the bowl!

annieb64

Rosa Damascena-I don't know how Mum made the lemon pudding but came across a similar recipe by Mary Berry called Thomas's Lemon flan.

goldfinches

Rosa_Damascena said:

annieb64 said:

I used to love blancmange. Haven't had it for years as DH hates all the "custardy" puddings. I also like creme caramel, creme brulee, junket etc but never make them at home.

My mother also used to make a lemon pudding with cream, condensed milk and lemon on a digestive biscuit base. It was like a cheesecake.

I like the sound of this. Method?

This recipe which was in the Guardian recently seems very similar too, Benjamina Ebuehi’s no-bake mango, ginger and lime tart recipe | Food | The Guardian. I'm thinking of trying to veganise it using vege-gel and coconut cream as well as homemade ginger biccies so I'll report back if I'm successful.

littlemoney

Thank you everyone for all your contributions

Katiehound

here's a genuine oldie recipe- can't see a date anywhere but suggest 70s. All old money too!

No bake orange cream pie
serves 6 
Pie case: 6oz sweet meal biscuits*
3oz melted butter
Filling: 1/2 orange jelly
small can carnation evap.
small can mandarins

Crush biscuits in bag or greaseproof paper
Put in basin, add melted butter. Mix well
Line deep pie plate or 8" sandwich tin.
Leave to cool until firm

Dissolve jelly in boiling water & make up to 1/4 pint with juice drained from fruit. Cool
Chop half the fruit
Whip Carnation until double its bulk, then whisk in jelly & fruit
Pour into flan case & decorate with remaining fruit.

variations:
Lemon cream pie- use lemon jelly & grated rind & juice of lemon instead of mandarins

Pineapple cream pie: use pineapple jelly & small can of pineapple or 1/2 large can of fruit.

can use the cheapie sliced peaches too with lemon jelly.

* use oddments of biscuits left in tin, or digestive or ginger nuts.
Butter- probably not Lurpac - saw it @ £4 today!!

This was always very popular. Making me feel hungry. You can make the filling alone and put into sundae glasses

from 'The Carnation sure-to-please family cookbook'

Enjoy!