Orange blancmange Recipe

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makes:

8

Skill:

easy

Cost:

cheap

Total Time:

00:10
(plus setting time)

Prep:

00:10
(plus setting time)

Cooking:

00:00

Nutrition per portion

RDA
Calories 210 kCal 11%
Fat 2g 3%
  -  Saturates 0.5g 3%

This delicious dessert recipe was originally featured in a 1970 issue of Woman’s Weekly – they’ve updated it to make it even tastier

Ingredients

  • 90g (3oz) cornflour
  • Rind and juice of 3 oranges
  • 250g (8oz) caster sugar
  • 2 eggs
  • Juice of 1 lemon
  • 1 orange, segmented, or mandarin oranges, to decorate
  • 6-8 small jelly moulds or 1.25 litre (2 pint) mould, lightly oiled

Method

  • Put the cornflour into a large bowl and blend in about 100ml (3½fl oz) water taken from 900ml (1½ pints). Put the rest of the water in a pan. Add the rind from the oranges and the sugar. Warm it gently and when the sugar has dissolved, bring to the boil and pour the liquid into the cornflour mixture, stirring all the time.

  • Beat in the eggs, lemon and orange juices. Mix well and pour it all back into the pan. Bring the mixture to the boil and cook for a minute. Pour into moulds and leave to set.

  • Dip the moulds in hot water and turn out on to serving plates. Decorate with orange segments or mandarin oranges.

More Recipe Ideas

Top Tip

This recipe was included in a feature called 'Spring-cleaner cook.' They said: 'Families still need feeding even when mum is otherwise engaged with household chores.'

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