Powdered Grain Moulds: Basic Recipe

Cornflour Mould

Preparation info

  • 6

    • Difficulty


    • Ready in

      2 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 oz. cornflour
  • 2 pt. milk
  • 2 oz. castor sugar
  • flavouring (see below)


Blend cornflour with a little cold milk to a thin cream. Boil remainder of milk and pour on to the blended cornflour, stirring continuously. Return mixture to the pan and heat until boiling. Cook gently for 4 min., stirring all the time. Add sugar to taste, and flavouring essences, if used. Pour quickly into a wetted mould. Turn out when set.


Lemon or orange: Infuse thinly-cut strips of lemon or orange rind with the milk. Remove rind before pouring milk on to cornflour.

Chocolate: Blend oz. cocoa with the cornflour. Extra sugar may be desired, and also a flavouring of vanilla, rum or coffee essence.

Coffee: Add 1 tablesp. coffee essence with the sugar, and taste before adding more, as essences vary in strength.

Custard: Add beaten egg yolk to cooled mixture and reheat until cooked; or replace 1 oz. cornflour with 1 oz. custard powder.