"James Silverton" > wrote in message
...
> 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.)

I liked the custard but not the blancmange much. It was served at most
children's parties Do you remember the custard hot on fruit pies,
sponges and bananas etc?
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