By Melissa Corkhill
25th May 2015
WHAT YOU NEED
2 cups of corn flour; 1 cup of cold water; 4.5 cups of boiling water; liquid food colouring from wild edibles (read on for more)!
HOW TO
Mix the cornflour with the cold water and stir together.
Pour in the boiling water and stir between each cup.
It goes really strange but keep stirring and it literally seems to “melt” into a wonderful, custard-like consistency.
Separate into individual jam jars before adding colouring.
ADDING COLOURING
BERRIES (Try a variety) Place a handful in a pan and cover with just enough water to cover. Bring to the boil and simmer for 5 minutes. Longer will give you a darker hue. Strain and add teaspoons of the coloured liquid to the jam jar of fingerprint until you have desired colour.
CRAB APPLES Slice two into a pan and cover with just enough water to cover. Bring to the boil and simmer for 5 minutes. Longer will give you a darker hue. Strain and add teaspoons of the coloured liquid to the jam jar of fingerprint until you have desired colour.
WOODASH OR CHARCOAL Crumble a handful in a pan and cover with just enough water to cover. Bring to the boil and simmer for 5 minutes. Longer will give you a darker hue. Strain and add teaspoons of the coloured liquid to the jam jar of fingerprint until you have desired colour.
DANDELION FLOWERS Place a handful in a pan and cover with just enough water to cover. Bring to the boil and simmer for 5 minutes. Longer will give you a darker hue. Strain and add teaspoons of the coloured liquid to the jam jar of fingerprint until you have desired colour.
BEETROOT Place a chopped beet in a pan and cover with just enough water to cover. Bring to the boil and simmer for 5 minutes. Longer will give you a darker hue. Strain and add teaspoons of the coloured liquid to the jam jar of fingerprint until you have desired colour.
