Devonshire Junket

Devonshire junket is an old fashioned dish from medieval times.

Made with just a handful of ingredients, it's a milk pudding or jelly, that is prepared in just a few minutes.

This version is flavoured with vanilla, but any flavouring can be used, along with your favourite garnish.

Simple, light and delicious.

Enjoy.

Jump to:

• ❤️ Why you will love this recipe
• 🤔FAQs
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Desserts
• 💬 Comments

If you prefer lighter desserts after a substantial main course, then Devonshire junket is for you.

It's perfect for entertaining, as it has to be made in advance to set, and can just be decorated to serve.

What could be easier?

❤️ Why you will love this recipe

• Simple store cupboard ingredients.
• Easy to vary the flavours.
• Make in advance.
• Traditional British dessert.
• Made in minutes.
• Family friendly flavour and texture.
• Only 120 calories a portion.

🤔FAQs

💙 Save this recipe for later

Did you know? When you see the 💙on the right hand side, you can bookmark the page to save it for later, or share it too. This is also the best place to subscribe for weekly updates

🥘 Ingredients

• Milk - whole fresh milk for the best flavour. It's not possible to use any form of long life or UHT milk as the composition has been changed and the protein has been denatured. This basically means that the rennet cannot be effective.
• Vanilla - vanilla extract.
• Rennet - vegetarian or animal rennet is widely available online or at some butchers or delicatessen.
• Sugar - caster sugar, also known as caster or superfine sugar.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• small saucepan - preferably with a good pouring lip
• measuring jug
• 4 glass serving dishes
• thermometer

🔪 Instructions

Put the milk, vanilla and sugar into the saucepan.

⏲️ Cooking Time

Heat the milk gently to 37 C or 98.4 F. This will take only a minute or so.

I only have a candy thermometer, which isn't accurate at lower temperatures. The best way to check is to think of the milk as being warmed for a baby.

Remove from the heat.

If the saucepan has a pouring lip, add the rennet and gently stir once.

Alternatively, transfer the milk to a jug and then add the rennet.

💭 Top Tip

• It is extremely important to not handle the milk further after the rennet has been added. Any extra movement will turn the milk to cheese by separating the curds and whey.

Gently pour the milk into the serving dishes and leave to set at room temperature for about 2 hours.

Transfer to the fridge for a further hour.

Decorate to serve.

I've used small strawberries and a spoonful of Devonshire clotted cream.

🥗 Serve with

 Serve with a delicious biscuit on the side for dunking and munching.

• Sable Biscuits
• Shrewsbury Biscuits
• Viennese Finger Biscuits
• Chocolate and Macadamia Shortbread
• Boudoir Biscuits
• Cornish Fairings
• Chocolate Mendiants
• Sacristains Pastries

🥙 Substitutions

• Whole milk - use semi skimmed milk instead.

📖 Variations

• Flavourings - orange flour water, rose water, almond essence, buttescotch flavour, coffee.
• Garnishes - try raspberries, blueberries, sprinkles, grated chocolate, whipped cream, cinnamon, nutmeg, cardamom or chocolate flake.

🍣 Storage

• Refrigerator - store covered for up to 5 days.

🍱 Prepare in Advance

• Make in advance and store in the fridge for up to 5 days.

More traditional British desserts

• Chocolate Rice Pudding
• Cabinet Pudding
• Buxton Pudding
• Apple and Fig Crumble
• Creamed Rice Pudding
• Macaroni Pudding
• Syrup Sponge Pudding
• Cranachan
• Butterscotch Tart
• Flummery
• Lemon Syllabub
• Eve's Pudding

📋 Recipe

🍲Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

Please leave a rating as it helps other readers to discover the dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties

However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.