Do you remember blancmange? Did you have it at school, Christmas, or as a Sunday treat? Which flavour did you prefer: strawberry, chocolate or vanilla?
Blancmange is a sweet dessert, made with milk, sugar, gelatine or corn starch – and often flavoured with almonds.
While many members of the Spring Chicken community lovingly remember the treat, others much preferred jelly, angel delight or custard instead. In short, opinions of the popular 70’s dessert was a bit wobbly… Perhaps it was due to the slimy consistency, or the association with nasty dinner ladies.
What do you think of blancmange?
‘Blancmange is up there with sprouts. I used to cry at parties as a kid whenever it was served; the slimy consistency makes me heave!’
‘It was a luxury in my day. We had blancmange at Christmas – it was an old 6p in Woolworths.’
‘I always make milk jelly for my grandchildren along with a normal jelly when I have them stay the night. Guess who enjoyed the rest of it the following day…’
Did your mother make trifles with a layer of blancmange, or did she make a white rabbit with a bed of green jelly?
Want to make your own blancmange?
- 700ml milk
- 1 lemon peel, cut into strips
- 2 cinnamon sticks
- 4 tablespoons cornflour
- 100g caster sugar
- 1 teaspoon vanilla extract (optional)
- Pour 1/3 of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer.
- Whisk together the cornflour and sugar. Whisk remaining milk into the cornflour mixture. When the milk in the pan begins to simmer, pour the cornflour mixture into the saucepan in a thin steady stream. Whisk and increase heat just a bit to bring the mixture to a slight boil.
- Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
- Pour into your mould and refrigerate for at least 6 hours.