1. Step 1 vegetable oil , for the mould
  2. Step 2 10 sheets gelatine
  3. Step 3 40g cornflour
  4. Step 4 1.2l whole milk
  5. Step 5 4 large lemons , zest peeled
  6. Step 6 300g caster sugar
  7. Step 7 150g mixed fresh berries , to serve (optional)
Calories: 274 Carbohydrate: 48 g Protein: 7 g Fat: 6 g
Cook time: 30 minutes Prep time: 20 minutes Total time: 50 minutes Servings: 8


Dessert 1 of 5-a-day Blancmange Calcium Dessert Easy Esther Clark Indulgent Jelly Pudding Retro Vegetarian


  1. Step 1 Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
  2. Step 2 Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
  3. Step 3 When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.