What was it with pink custard? Lusciously gorgeous in colour and texture and comfort factor – and universally adored. Pink custard just made any school dinners pudding a real treat, no? Remember the sponge squares with a thin layer of jam and coconut on top? Or fudge tart squares (produced further to mucho requests from cornflake tart eaters)? Or my husbands personal favourite chocolate concrete? All made slightly-more-perfect with that creamy pouring of pink goo.
Now, I always thought that pink custard was simply yellow custard with some food colouring in. Not So! Recently I have discovered why whenever I make some, it simply never looks or tastes the same as memory tells me it did in the 70’s.
A recent tip-off has alerted me that it is actually a little more devious… I tried it. It works. It so, SO works.
Ladies and gentlemen, I give you… School Dinners Pink Custard.
What you Need:
1 pint milk
1 packet pink blancmange mix
(strawberry and raspberry both work, but for me raspberry is where to put your money)
2 or 3 tbs sugar to taste
What You Do:
- In a heat-proof bowl empty the contents of the blancmange packet.
- Add the sugar and two or three tbs from the pint of milk and mix to a paste.
- Warm the remaining milk in a pan – do not boil.
- Pour a little of this milk on to the paste and give it a really good mix.
- Pour this bright pink goo into the warmed milk and then bring to the boil.
- Keep stirring (it has a tendency to catch and burn if you decide this would be a good time to empty the dishwasher/make a cup of tea).
- Simmer for about a minute (if the custard is very thick add a little more milk to thin it down – remember you are supposed to be pouring it smoothly, not ladling it out in gloops!).
- Serve with your school dinners pudding of choice… Nom nom nom…
Coming Next Week – School Dinners Fudge Tart.