When you want a quickly made dessert, try this smooth and soothing Victorian favourite. It doesn't set firm but has the consistency of a wobbly jelly or crème caramel. As you need to take care not to overheat the milk, it's a good idea to use a thermometer to check the temperature accurately.
For vanilla junket, omit the coffee, and stir 1 tbsp pure vanilla extract into the warm milk after you have poured it into the bowl and before you add the rennet. Serve this with sliced mangoes. * Try this easy milk pudding. Take 6 tbsp from 600 ml (1 pint) whole milk and mix it with 6 tbsp cornflour in a bowl to make a smooth paste. Heat the rest of the milk with 100 g (3½ oz) caster sugar in a heavy-based saucepan until the sugar has dissolved. Pour some of the hot milk into the cornflour mixture, stirring, then pour back into the pan. Heat, stirring constantly, until the mixture boils and starts to thicken, then simmer for 1 minute. Remove from the heat and stir in 2 tsp pure vanilla extract. Pour into a serving dish, cover the surface with cling film and leave to cool. Chill for at least 2 hours before serving with sliced bananas or peaches or mixed berries.
Using full-fat milk in this dessert gives it a delightful creaminess, yet it is healthily low in fat. Full-fat milk contains 3.9 g fat per 100 ml (3½ fl oz). * Plain dark chocolate is a good source of copper, which amongst other functions helps the absorption of iron. This is useful, as dark chocolate is also a good source of iron.
calcium * A, B2, B6, B12, potassium, zinc
10 minutes, plus about 1-1½ hours setting and 2-3 hours chilling