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1
In a heat-proof jug, mix together the sugar, corn flour and 2 tablespoons of milk (taken from the pint).
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2
Gently heat the remaining milk in a saucepan, adding the coffee powder during the heating.
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3
When the milk is just below boiling point and the coffee is dissolved and dispersed, tip the milk slowly into the heat-proof jug, stirring all the time.
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4
Return mix to saucepan, and heat to simmering temperature, still stirring all the time.
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5
Simmer for 3 minutes, stirring all the time, and then set aside to cool slightly.
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6
Meanwhile, place one trifle sponge into the bottom of each of three individual serving dishes.
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7
Divide the sultanas and chopped dates into three portions and sprinkle either side of the trifle sponges.
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8
Add the vanilla essence and butter to the blancmange and stir until evenly dispersed.
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9
Pour the blancmange into the serving dishes and add three pecan nut halves equally spaced around the perimeter of each dish.
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10
Set aside to cool, or chill in the fridge if prepared well in advance.
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11
Just before serving, decorate by adding a small squirt of canned cream between each pecan nut.
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12
Note:- If at any time during the mixing and heating, of the milk and corn flour, it should go lumpy, remove from the heat and mix vigorously with a hand or power whisk to remove the lumps. Then replace on the heat and continue.
