Saturday, 17 November 2012

Winnie the Pooh's chocolate pudding (=blancmange)

(For chocolate sauce for puddings, reduce the amount of cornflour to one tbsp per half pint. You may prefer that proportion for the blancmange too.)

Serves 4


3 rounded tablespoons of cornflour (One tbsp = 1/2 oz)
2 rounded tbsp cocoa powder (One tbsp = 1/2 oz)
3 rounded tbsp granulated sugar (One tbsp = 1/2 oz)
1 pt (or half a litre) of milk
A few drops of real vanilla essence (or use vanilla sugar)
Chopped walnuts etc for decoration (optional)
  1. Put the cornflour and cocoa in the bottom of a measuring jug.
  2. Add a little of the milk and create a thick paste. Stir till the dry ingredients are smooth and thick, with no dry bits.
  3. Add a bit more of the milk and stir again till there are no lumps.
  4. Add about half the milk, so that you have a good wet mixture to pour.
  5. Pour the mixture into a 2 pt non-stick saucepan. 
  6. Add the rest of the milk.
  7. Put over a low to moderate heat and start heating it up.
  8. Add all the sugar.
  9. Stir carefully to keep it from sticking on the bottom. If it's sticking or turning too quickly for you to keep up, turn down the heat. If it's doing nothing turn up the heat.
  10. It will thicken and then boil. Allow it to boil for about three minutes or so.
  11. Draw the pan off the heat and stir in the vanilla essence.
  12. Pour the mixture into a large bowl, or small glass dishes, or a lightly oiled jelly mould.
  13. If serving in dishes, decorate the top with walnuts or other sprinkles.
  14. If using a jelly mould, allow to cool until it is firm. Then gently pull the edges away from the mould with your fingers at the top surface; place a large plate upside down over the mould; invert the whole thing, without dropping either the plate or the pudding. Put the plate down on a table. If the pudding doesn't drop out of the mould, lift the mould a bit and coax the pudding out with your fingers, by letting the air in at one side till it flops out.

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