Photo: Marina Oliphant
Have your say
Ingredients
- 600ml milk
- 2 tbsp cornflour, sifted
- 100g castor sugar
- 1 bay leaf
- 1 strip lemon rind
- 1 tsp vanilla extract
- 2 tbsp cocoa powder, sifted
- 250g large dried prunes, pitted
- 300ml medium-strength black tea
- 50g soft brown sugar
- Cream for serving
Method
Add 100 millilitres of milk to cornflour, stirring until smooth. Heat remaining milk with castor sugar, bay leaf and lemon rind to just under the boil, stirring well. Slowly add hot milk to cornflour mixture, whisking until smooth. Whisk in vanilla and cocoa powder. Strain mixture back into the pan and cook over gentle heat, stirring, for five minutes or until the cornflour taste is cooked out and the mixture is gloopy and thick. Rinse a glass bowl or pudding dish with cold water.
Pour blancmange into the bowl and leave to cool. Refrigerate until ready to serve. Combine prunes, tea and brown sugar in a heavy pot and bring to the boil, stirring. Simmer for 10 to 15 minutes, stirring occasionally, until the liquid is reduced to a sticky, fragrant syrup. To serve, place a large spoonful of blancmange in each bowl, pour over the cream and top with a spoonful of prunes and their juices.
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.