Raspberry Blancmange
Ingredients:
1 packet Pearce Duff’s Raspberry Blancmange
1 pint (568ml) of milk
30-40g of sugar (depending on your taste)
Method :
1. Empty the contents of the sachet into a basin, then add the sugar plus 3 tablespoons of the milk. Mix to a smooth paste.
2. Take the remaining milk and heat in a saucepan until warm.
3. Add a little of the warm milk to the paste, mix then add the rest and stir well. Return it to the saucepan.
4. Bring to the boil, then stirring continuously, simmer gently for a least a minute.
5. Rinse your mould with cold water and pour in the liquid.
6. Allow to cool to room temperature and pop in the fridge for least three hours.
Serve chilled and eat within two days.
