A childhood favourite; this honey blancmange will be a favourite with grownups too!
6g fat (3.5g saturated)
40g (1½oz) cornflour
600ml (1 pint) milk
3 tbsp honey
1 tsp vanilla extract
15g (½oz) butter
1 Blend cornflour to a smooth paste with a little milk.
2 Warm remaining milk and combine with cornflour paste, then return to saucepan.
3 Cook, stirring, until mixture comes to the boil and thickens. Reduce heat to low and simmer for 3 minutes.
4 Remove from heat and stir in remaining ingredients.
5 Pour into a 600ml (1 pint) mould, first rinsed with cold water, then cool. Chill until cold. Turn out on to a plate.
Recipe taken from The Dairy Book of Home Cookery.