"sf" > wrote in message
...
> On Fri, 10 May 2013 16:28:21 +0100, "Ophelia"
> > wrote:
>
>> Ahh ok! I know what you mean now. I expect we would get a similar
>> effect
>> using Bird's Custard powder.
>
> Since I'm still thinking about it, I Googled for a recipe.
>
> Vanilla Pudding
> Andrew Scrivani for The New York Times
>
> 4 servings
>
> Time 20 minutes, plus chilling
>
> Puddings thickened with cornstarch are dead easy -- practically
> foolproof, in fact -- and fairly quick. Start with half-and-half (or
> even cream), or at least whole milk. You can thicken skim milk if you
> like, but that's like thickening water. Dessert, after all, is
> supposed to be a luxury.

OK Sounds like our blancmange powder too No eggs!

Have a look at our Bird's custard powder.

http://en.wikipedia.org/wiki/Bird's_Custard

Back in the day (or for all I know it is still sold) we could buy powder to
make blancmange with too Not very luxurious though I have to say. It's
what we had when we were children.

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