Milk Junket with Rose Peaches

Cold PuddingSweet
Junket is a really lovely old-fashioned treat. It's very simple to make, just ensure your milk is full fat guernsey milk (gold top is the best) and don't let the milk come to a full boil. You can now buy vegetable rennet which works just as well ( I get mine at Wholefoods). I love Junket for breakfast or brunch, as well as a pudding. It has a delightfully light texture, very delicately set, as soon as you cut into it, it begins to break up. I have served it with rose peaches here but I enjoy it equally with just freshly grated nutmeg on the top or fresh berries.
What you'll need
Serves 4

1 Pint Full Fat Guernsey Milk
10 drops of Rennet
½ tsp Vanilla Essence


4 Ripe Peaches
8 tsp Rosewater
Crystallised Rose petals to decorate



  1. Bring your Milk to just under a boil over a medium flame hob.
  2. Take the Milk off the heat and allow to cool for half a minute. Then add your Vanilla and Rennet and stir.
  3. Pour into your setting container. If you use glass be careful as the milk will still be very hot. You can use individual cups or make a large bowl. It wont effect the set.
  4. Place the Junket mix in the fridge and allow to totally cool and set, this will take at least 4 hours. I normally make it before bed, so it can set over night.


  1. Light with a knife mark the bottom of all the Peaches with a cross.
  2. In a heatproof bowl, pour boiling water over the Peaches to cover them completely.
  3. After a few minutes the skin should be peeling away from the Peaches. Remove one by one and peel all the skin off.
  4. Segment them into eighths and set aside in a bowl.
  5. Add the Rose Water to the Peaches and toss.
  6. To serve, take the Junket and place the peaches on top with crystallised rose petals. You can either use confectioners ones as I have here, or make your own with my recipe.