I bought a vintage ceramic jelly mould last year at an antiques fair at The Museum of Power, which is very local to where I live. I had been after one for a while but I either didn't like them, they were too big or too pricey!
The one I found was big enough for me and my other half, was in good condition, had a nice pattern inside and best of all was only £5. What a bargain. So I bought it home, gave it a good scub and clean and put it on the shelf in my pantry. And that's where it has stayed for over 6 months.....
I had some time off this week and decided I was going to rectify the situation and make a jelly in this mould. I have lots of vintage recipe books, booklets and cook books so finding one wasn't difficult. What was difficult was finding a recipe that didn't need gelatin (we're vegetarians) or with any unusual ingredients I'd have to go and buy.
I eventually settled on this recipe from a Stork cookery notes leaflet from May 1949 for Tinned fruit and Tomato juice. It basically uses a tin of fruit juice thickened with cornflour or custard powder and a little sugar to make a blacmange. Easy, quick and I had all the ingredients I needed.
I made my blacmange with orange juice (with bits) and bird's custard powder. It's just a case of keeping an eye on the mixture as it thickens to keep it smooth. Once that is sorted you just pour the mixture into a wetted mould and leave to set for a couple of hours. Mine was in the fridge for about 4 hours. I did check on it a couple of times, and it started to come away from the sides so I knew it would probably be OK getting it out.
This was my finished blacmange
A lovely bright colour and super tasty too. The orange juice kept its flavour and the custard powder didn't really affect it at all.
For those that like seeing a jelly wobble this is for you:
You could probably use any flavour of fruit juice for this recipe. I was immediately thinking of what I could do next! Apple juice, raspberry, blueberry, tropical..... The list goes on
If you would like to have a go yourself, here is the recipe
The recipe for Orange juice blacmange
Ingredients
1 pint fruit juice
4 1/2 tablespoons cornflour, arrowroot or custard powder
1 oz margarine
2-3 tablespoons sugar
Method
Blend the cornflour, arrowroot or custard powder with a little bit of the cold fruit juice
Bring to the boil the remaining fruit juice with the sugar
Boil and then add in the blended mixture from before
Stir continuously for 3 minutes until thick and smooth
Remove from the heat and stir in the margarine
Pour into a wetted or lightly greased mould and chill for a couple of hours to set
To remove, the blacmange should start to come away from the sides as it wets. Gently ease it from the sides of the mould, put a plate over it and then turn it upside down. It should come out and be set and slightly wobbly.
Serve with fruit, cake, yoghurt or anything else you fancy and enjoy!
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