A sachet took a pint of milk. When I was expecting my first baby, pregnant women had vouchers for a pint of milk a day for them to drink for calcium. I often made blancmange with my pint - and sometimes ate it all myself over a day .

Wow!

We had prunes and custard regularly at every school I went to. I never looked forward to them. A girl in kindergarten brought hers back up into her outdoor shoes one day when we were changing to go out to play after lunch. I associated the two for some time which didn't help. When I was grown up I, ...

Of course you could extract from real fruit but the logistics (seasonal fruit with strong flavour, cost etc) for making a blancmange (not the most exotic pudding) seems prohibitive to me! We did pink blancmange in a rabbit mould for the party! In the 60's, in our shop, quite a few older housewives w...

Yes it is. I have always made chocolate blancmange from scratch with cocoa but it's harder to produce strawberry and similar flavours without buying synthetic stuff which never gets used up.

Last time I wanted blancmange powder they had the individual packs in Sainsburys. I've an awful feeling it was when friend and I held our joint 'retro' 60th birthday party, so 10 years ago!! They may not still sell it.

Pearce Duffs seemed the biggest rival to Birds in my childhood. We always used their custard powder and blancmange ....ooh and jelly creams .. maple & walnut ... mmmm!

I had forgotten dried bananas .

No, you wouldn't want much.

I never had sugar or condensed milk sandwiches or bread and milk. We moved to a village shop at the start of 60s and lived through the introduction of many convenience foods and factory made cakes which friends' mothers wouldn't have bought but which we sampled. We would never have had a Corona lorr...

It all looks delicious, aero. I wonder if our idea of 'apple flavour' usually contains a hint of clove or cinnamon?

I loved Cremola Foam. Also Rice Cremola (it was made from ground rice). I'm racking brains as I'm sure there was another Cremola product at around the same time - perhaps something blancmange-like but can't think what it might have been.

I had considered mentioning junket. It used to be quite a treat made with liquid rennet and sprinkled with nutmeg.

When we went to Australia (1968) they sold junket tablets in assorted fruit flavours which you added to the warmed milk. It didn't seem right!

We used to go to the one at Selfridges for a treat in the mid 60s. My grandmother also made very good ones. I've not had one that tasted 'proper' for years.

Proper ice cream sodas.

I saw it advertised but then not a available on android so they can lump it.

I've never had hoummus chicken. Is it similar to online recipes where chicken is coated with spices, roasted for a whole, topped with hoummus then roasted some more? Mist try that.

Well done PP. Duck sounds good, SS.

Amber wrote: ↑Mon Apr 15, 2024 9:33 pm Most of the recipes were easily adaptable to a normal oven.

I didn't watch it but find that most recipes for a normal oven easily adapt (often smaller amounts but same ratios)to an air fryer- using fan oven instructions.

My pot grown blueberries have been plentiful and tasty for years - every so often I lose one and replace it. Goodness knows where the soil in my small urban garden originated. If its clay it's not the claggy sort and it has always grown things well. We're not on chalk. I'm on the edge of a smallish ...

What lucky colleagues! I've always wanted to try Chocolate Guinness cake. I love Guinness but is there a slightly bitter flavour to the cake?

Thank you. Just as I suspected .... .