Honeycomb Pudding

A light and airy eggless honeycomb pudding made with milk, gelatin, and vanilla. This version recreates the classic spongy, honeycomb-like texture without eggs, making it a delicate and refreshing dessert.

Preparation Time: 20 minutes Cooking Time: 10 minutes Chilling Time: 3–4 hours Total Time: 4 hours 20 minutes Servings: 6 servings

Ingredients

• 1 quart Milk
• 1/2 oz Powdered Gelatin
• 2 oz Sugar
• 1 tsp Vanilla Essence
• 1/2 cup Fresh Cream (whipped to soft peaks)
• 2 tbsp Cornflour

Method

1. Prepare Gelatin

   • Dissolve powdered gelatin in a little warm milk.
   • Set aside to bloom properly.

2. Prepare Custard Base

   • In a bowl, mix cornflour with a little cold milk to form a smooth paste.
   • Heat the remaining milk and sugar in a pan.
   • Add the cornflour mixture and cook on low heat, stirring continuously until slightly thickened.

3. Combine Gelatin

   • Add the dissolved gelatin to the warm custard mixture.
   • Mix well until fully incorporated.
   • Allow the mixture to cool to room temperature.

4. Incorporate Airiness

   • Gently fold in whipped cream to create a light and airy texture.

5. Setting the Pudding

   • Add vanilla essence and mix gently.
   • Pour the mixture into a lightly greased or wetted mould.
   • Refrigerate for 3–4 hours until fully set.

6. Serving

   • Once firm, unmould carefully onto a serving plate.
   • Serve chilled.