Old School Pink Custard Recipe

For many Brits, Pink Custard was the only side that would be accepted on their school puddings during the 1970s, 1980s, and 1990s.

You won’t see it around too much now; it doesn’t pop up on Masterchef or Bake Off, but if you remember it, there is a good chance Pink Custard and all the memories that come with it will bring a smile to your face.

What is Pink Custard?

Pink Custard is a classic side that schoolchildren across Britain have loved for decades. With a subtle fruity taste, this garishly coloured sweet custard is not even custard. The funny thing is that Pink Custard is actually pink blancmange with a splash of milk.

Of course, there are other ways to make pink custard, such as using food colouring or even raspberry coulis.

But to get the original Pink Custard, the type dinner ladies across the country used to make in huge pots, with a thickening skin on you either loved or hated, then you’re going to need some Blancmange mix!

Below, you can see lashings of Pink Custard being poured over another school dinner classic – Chocolate Concrete.

Things you’ll need to make Pink Custard

  • Large mixing bowl
  • A whisk
  • A medium-sized pan

Ingredients for Pink Custard

  • 600ml/1 Pint whole milk
  • 2-3 tablespoons Caster Sugar (depending on taste preference)
  • 1 Packet of Strawberry or Raspberry Blancmange (We use Pierce Duff’s 35g packet)

How to make Pink Custard – Step-by-step method

Open your packet of blancmange and mix the contents and sugar together

Pour in a little of the milk and whisk so the powder is dissolved, creating a paste.

Heat the rest of the milk slowly on the stovetop until hot but not boiling.

Add the paste to it and continue to stir while it thickens. 

Pink Custard in pan

Serve, pouring over your Old School Pudding of choice. See below for some ideas!

Here are a few more Old School Recipes to try:

Yield: 12

Old School Pink Custard Recipe

Pink Custard

This pink custard is an old school favourite! Often found poured over chocolate concrete or sponge cake, it's a classic that's easy to make and can go with so many classic desserts.

Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes

Ingredients

  • 600ml/1 Pint whole milk
  • 2-3 tablespoons Caster Sugar (depending on taste preference)
  • 1 Packet of Strawberry or Raspberry Blancmange (we use Pierce Duff’s 35g packet)

Instructions

  1. Mix the packet of Blancmange and sugar together
  2. Pour in a little of the milk and whisk so the powder is dissolved
  3. Gently heat the rest of the milk on the stovetop until hot but not boiling
  4. Add the mixture to it and continue to stir while it thickens. 
  5. Serve over your favourite classic dessert!

Notes

If the mixture gets too thick, then you can add a little milk to it to think it out. Whisk to remove any lumps.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 17mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 1g

The above values are an estimate only.

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