Creamy Junket


A light and frugal milky pudding, popular in medieval England. My modern version of Junket uses vegetarian rennet, and is served with Cornish clotted cream and  fresh raspberries.

An individual serving of junket

Junket is one of those old English recipes that was popular with our Grandparents, but has latterly fallen out of favour.
I'm all for reviving old foodie trends, and after asking members of my foodie Facebook group (feel free to join by the way - the more the merrier!) if they had any memories of eating junket as children, it was clear that this low cost milky pudding was held in quite high regard by some, and also bought back nostalgic memories of their childhood.



What is Junket?


Junket is an old English dessert made with creamy milk, sugar and other flavourings like nutmeg. The milk is curdled with rennet (rennin enzyme), which gives it a soft, creamy pudding like texture. If you were trying to compare it with something, it's a lot like a set milk jelly.

It was especially popular in south-west England (including Cornwall) due to the regions production of high quality creamy milk.

In medieval England, junket was a food of the nobility, and was thought to have evolved from an older French dish called jonquet.


Ingredients


This simple recipe calls for just 5 ingredients;
  • Full-fat creamy milk
  • Sugar
  • 1/2 tsp vanilla bean paste (my modern addition to the recipe)
  • Rennet (I used vegetarian rennet which I bought from my local health food shop, but it can also be purchased online).
  • A small grating of fresh nutmeg.
  • I served the junket with fresh raspberries and clotted cream for an easy dessert.

Individual pots of creamy junket with nutmeg

Equipment


You will need a heavy bottomed pan to heat the milk, and a thermometer would also be beneficial, but not necessary.

I like to serve junket in individual shallow glass ramekins, but you can also serve it in one large dish.


Instructions


Firstly you need to heat the milk to 32°c. If you don't have a thermometer, the milk should be warm to the touch, but not hot.

Whisk in the sugar and vanilla and then add the drops of rennet (15 drops are needed), give it a quick stir before pouring into your chosen serving dish(s).

Leave the junket to set for about 3 hours before transferring to the fridge.

Serve with grated nutmeg, fresh fruit and clotted cream.


Step-by-step instruction photos for making the recipe

Top tips


  • A thermometer would be useful, in order to get an accurate temperature of the milk.
  • Once you have poured the milk mixture into the serving dish(s), do not disturb or try to move them before it has set.


Serving suggestions


Serve junket as a light and frugal milky pudding. It would be a great dessert for small children, as it is made with full fat milk and only contains 1 tbsp of sugar.


Variations


A couple of members from my Facebook group mentioned their Grandparents eating it with broken up bits of cream cracker.

Instead of nutmeg you might like to try flavouring it with other spices like cardamom.


Suitable for freezing?


Unfortunately Junket isn't suitable for home freezing. However it will keep in the fridge for up to 3 days.


Related recipes


Some more Cornish recipes you might like;


Pin the recipe for later!


A light and frugal milky pudding, popular in medieval England. My modern version of Junket uses vegetarian rennet, and is served with clotted cream and raspberries #dessert


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Recipe


Junket
Desserts
British
Yield: 6
Author: Beth Sachs
Print
Junket

Junket

Prep time: 10 MCook time: Total time: 10 M
A light and frugal milky pudding, popular in medieval England. My modern version of Junket uses vegetarian rennet, and is served with clotted cream and raspberries.

Ingredients:

  • 568ml Full-Fat Milk
  • 1 TBSP Caster Sugar
  • 1/2 TSP Vanilla Bean Paste
  • 15 drops of Vegetarian Rennet
  • Grating of Nutmeg

Instructions:

  1. Firstly you need to heat the milk to 32°c, if you don't have thememoter, the milk should be warm to the touch but not hot.
  2. Whisk in the sugar and vanilla and then add the drops of rennet (15 drops are needed), give it a quick stir before pouring into your chosen serving dish(s).
  3. Leave the junket to set for about 3 hours before transferring to the fridge.
  4. Serve with grated nutmeg, fresh fruit and clotted cream.

Notes:

Also required 3 hours setting time.
Calories
51.95
Fat (grams)
1.08
Sat. Fat (grams)
0.71
Carbs (grams)
7.18
Fiber (grams)
0.08
Net carbs
7.11
Sugar (grams)
7.22
Protein (grams)
3.31
Sodium (milligrams)
43.07
Cholesterol (grams)
4.88
Calories and nutrition for 1 serving
@beth_jamandcreamblog #jamandcreamrecipes
Created using The Recipes Generator

#CookBlogShare

I'm entering this recipe into #CookBlogShare, which this week is hosted by Cat at Curly's Cooking

Cook Blog Share



12 comments

  1. I must confess, I've never actually tried junket - but it sounds delicious! :-D Eb x

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    Replies
    1. It's most definitely a nostalgic recipe for me!

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  2. I've not heard of junket before, but the flavours sound lovely! Thanks for linking to #CookBlogShare.

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  3. This sounds really interesting, I have to admit I've not heard of it before, but I am really intrigued when it comes to trying it.

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  4. I have heard of this before, but never tried it or even thought of making it. It does sound lovely I will have to give it a go one day

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  5. I've never heard of junket before, I'll have to ask my mum if she ever had it as a child.

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  6. I've never tried (nor heard of) junket before but it sounds delicious! Handy to know it keeps in the fridge for three days too.

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  7. Ive never heard of these before, they look interesting,i will pass the recipe onto my daughter as she is in baking grove at the moment, p.s the glass Ramekins, if there ones that i think they are, top tip a pringle lid fits on them, incase for storage or transportation etc..

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  8. I have not heard of junket before although it reminds me of a posset, this recipe looks delicious and something I would love to try

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  9. I have never heard of junket before but it sounds quite tasty, especially if you can choose the flavouring x

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  10. Oh my gosh! I've never heard of Junket before but know already that I would love it! Don't think I could stop at one portion though! ;) Sim

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  11. They say that you learn something new everyday and I can now say yes I have as I have never heard of Junket before...looks yummy x

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