I’m 60 years old and I have NEVER made a blancmange in a mould. Infact, I have never, ever, owned a proper glass jelly mould until FINALLY I recently bought one off eBay!
Being such a momentous occasion in my simple little life, I wanted my first blancmange to follow an authentic wartime recipe and it HAD to be perfect! Somehow, miraculously it was! It set well, it came out from the mould in one piece and it tasted absolutely delicious!
I was so impressed with this recipe that I’m going to remake it, photograph it properly, and include it in my “Ration Book Recipes” book!
Hope you enjoy the recipe below and the short video I created so you can see it wobble!
C xxxx
Wartime Chocolate Blancmange Recipe
- 500 mls of whole milk 40g of cornflour/starch (I used Birds Custard Powder)
- 3 tbsp of caster sugar
- 2 tablespoons of cocoa powder (adjust depending how chocolatey you like it)
- 1 teaspoon of vanilla essence
- Small pinch of salt
- (If you use Birds Custard Powder you do not need the vanilla essence or salt)
Method
In a small bowl mix 100 mls of the milk with the cornflour and cocoa powder stirring until all lumps are dissolved and the paste is nice and smooth
Place milk and sugar and vanilla essence and salt in a saucepan and heat until warm. Slowly stir in the cornflour/cocoa mixture and mix continuously incorporating into the warm milk, bringing to a light simmer. Keep stirring/whisking continuously until it thickens and there are no lumps for 2-3 minutes.
Remove from heat, slowly stir for a minute off the heat and then pour into a jelly mould.
Let cool for an hour or so then put somewhere cool like a fridge until chilled and ready to serve.
It looks fabulous! I’ve never owned a jelly mould either and now I wonder why!
This took me right back to my childhood. We had a bunny rabbit shaped mould. Birthday treat was a chocolate blamange sitting in a field of lime jelly. My father would make a very cheap and cheerful blamange using cornflour in stead of custard powder. This way you could have brown and white bunnies.
Looks delicious and of course I am looking for a blanc mange mould like that. Haha. 🙂🙂🙂
This looks wonderful! I have a “Jello” mold but it’s plastic and too large for this purpose. I have really enjoyed reading your website and recently made your National Loaf version. Are your measurements in the old British imperial standard for some vintage recipes? I just learned today that there are big differences between standard US measures, particularly when it comes to liquids, so I appreciate the metric for them!