Vanilla blancmange with raspberry sauce
A wobbly, old style milk pudding set with cornflour and scented with vanilla and lemon, with a bright raspberry sauce.
- Time30 min plus chilling
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse a 600 ml jelly mould or 4 individual moulds with cold water and leave them wet.
- 2
Mix the cornflour with 4 tbsp of the milk in a jug to a smooth paste. Heat the rest of the milk in a pan with the lemon peel and sugar until steaming.
4 min - 3
Pour the hot milk onto the paste, stirring, then tip it all back into the pan. Cook over a medium heat for 3 to 4 minutes, stirring constantly, until it thickens and bubbles.
3 min 30 s - 4
Remove the lemon peel, stir in the vanilla and pour into the mould. Cool, then chill for at least 3 hours until firmly set.
180 min - 5
For the sauce, simmer the raspberries with the 1 tbsp sugar and lemon juice for 3 minutes. Mash lightly and sieve if you like it smooth.
3 min - 6
Dip the mould briefly into hot water, turn it onto a plate and serve with the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.