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Blue Bird Instant Pudding – 100 Gram
Directions for use
- Empty contents of Caramel Topping pudding into a ½ litre mould of 5 small moulds.
- Add contents of the powder in 500ml. of milk, stirring to keep mixture smooth.
- Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
- Remove from heat and while cool slowly pour into prepared mould. Mixture will thicken as it cools.
- Refrigerate at least 1 hour without stirring. To un-mould, loosen edges of flan from mould with the tip of a knife. Cover with plate, invert plate and mould. Remove mould.
Chocolate, Mango, Strawberry, Vanilla