I once won Chef of the Year with this pudding, it's charming yet unusual. Forget the nasty pink stuff you had at school, this is real blancmange, made properly. I hope you will agree, the results speak for themselves.
397g can Carnation Condensed Milk
300ml (½ pt) water
1 vanilla pod
4 gelatine leaves, soaked in plenty of cold water
300ml carton whipping cream, lightly whipped
200g (7oz) caster sugar
225ml (8fl oz) cold water
2 large pinches saffron stamens
juice of a lemon
You will also need 8x150ml (¼pt) Dariole moulds or pudding basins
Pour the condensed milk and water into a large saucepan and mix well. Split the vanilla pod lengthways, scrape out the seeds with a knife and add them to the saucepan. Bring to the boil, stirring occasionally, then remove from the heat.
Drain the gelatine, squeezing out all the excess water, and stir into the hot milk.
Pour the mixture into a bowl, set aside to cool, then refrigerate for about 45 minutes until it starts to thicken.
Gently fold in the whipped cream, then pour into the Dariole moulds or pudding basins.
Chill for 1 hour.
Meanwhile, prepare the saffron syrup. Place the sugar, water and saffron in a saucepan and bring to the boil, reduce slightly, then remove from the heat to cool.
Add the lemon juice.
Dip the moulds in hot water, turn out onto plates, and pour over the syrup.