Combine the starch, sugar and salt in a bowl. Add the vanilla & a dash of the milk to make a slurry
Heat the remaining milk in a pan until almost boiling
Add some of the hot milk to the cornstarch slurry, mix in well then pour it back into the hot pan
Bring to the boil whisking constantly and let simmer for a minute all the while whisking
Wet your pint mould/smaller moulds with some cold water then pour the milk mixture evenly into each
Allow to cool to room temperature then chill in the fridge for 3 hours
Run hot water over the outside of your moulds before putting a plate over the top and inverting. Remove the mould and serve with fresh fruit or a sauce
You can add any colouring or flavouring to make chocolate pudding, raspberry, strawberry etc
You can use any other extract in place of the vanilla such as almond, orange, strawberry etc.
You can omit the vanilla and add a tsp of coffee granules to the hot milk
You can add 2 tbsp cocoa powder for chocolate flavour
Cheats Blancmange* You can use 135g jelly cubes (5 oz packet) flavour of your choice mixed with a half pint hot water, let it cool then add a half pint (300mls) evaporated milk (Natures Charm brand is coconut based and free-from), whisk it together so its frothy and let it set for an even easier blancmange method!