On 5/10/2013 12:18 PM, Ophelia wrote:
>
>
> "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.
>

As a child in Britain, I remember disliking blancmange and carefully
eating around it when presented with a dessert containing that and fruit
jelly (I'd call that Jello now.)

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.