Chocolate and Cinnamon Blancmange 600 ml Milk; (1 pint)
175 g Granulated sugar; (6oz)
50 g Cornflour; (2oz)
50 g Plain cocoa powder; (2oz)
1 ts Powdered cinnamon
25 g Choppped nuts; (optional) (1oz)
Put everything except the nuts in a blender and blend at top speed
for 45 seconds. Pour the mixture into a saucepan over a low heat,
stirring briskly with a wire whisk for about 4 minutes until it
starts to thicken.
Before it comes to the boil, sieve into a pudding bowl as quickly as
possible to remove any lumps. Garnish with chopped nuts if desired and
serve hot or cold with or without ice cream.
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