I have. But oh so long ago. I wouldn't go to the trouble now..

I believe it's a pudding/gelatin combo? If you make it, do report back.

Love that MP episode---we still laugh like idiots. Also the penguin on the telly...and any Batley Townswomen's Guild...

We're SO sophisticated at my house ;)

When I was about 12 I read a book called “Apples Everyday”. It was about a girl at a boarding school in Montreal. Typical angst and crushes. Blancmange was served often at that school. I remember trying to figure out what it was like ( pre-internet. )

I loved that book.

Sounds like a book I'd have liked. I read that blancmange is similar to Bavarian cream, which we had a summer camp. Yum. I haven't had it since and don't know whether it was real Bavarian cream, but I sure did like it.

Blancmange is not that similar to Bavarian cream, as Bavarian cream is made with eggs (lots of egg yolks) and gelatin and has a much better, richer flavor. You could make blancmange with just milk and bird's custard powder (which contains no egg), but I would not bother. I would compare it more to rice pudding, which I also do not like.

When I make Bavarian cream, I fold in whipped cream at the end, and blancmange is made without cream. Typically, I make chocolate Bavarian cream, and I often add hazelnuts to it.

I wouldn't bother making blancmange; it is more fun to say than eat. Even when I lived in England, it was a boring dessert.

When we were little, at school in England, my mom would let us invite friends over for tea. One of the things that was always on the table was a white blancmange bunny surrounded by green gelatin "grass" (shredded jell-o)...like this, but her jell-o was much greener and less bile-colored! (her bunny was cuter, too..)

That is really cute, penny!

One recipe I saw called for Irish Moss as the "binder" instead of corn starch or gelatin. What the heck is Irish Moss in cooking??

The recipe I've made called blancmange was basically a cornstarch/milk pudding.

It translates to 'white food' which makes me think of when white foods were considered 'dainty' and most suitable for ladies, and could result in 'green sickness', a.k.a. anemia.

We made it in home ec in elementary school (also learned to embroider). I remember I hated it! Now, Bavarian Cream is something else altogether! Delicious!

Sounds like a dessert (cornstarch/milk pudding? Ish) invented during the war when sugar and extras were scarce.

No, it's much older than that, it seems.