Melt your 125 gr. (4,5 oz.) unsalted butter or margarine in a medium pot.
Put your 1 cup all purpose flour in your pot and sauté until it loses its scent and it gets a little pinky.
Add your 5 cup (1 lt.) milk, 1 cup sugar, optional 2-3 pcs. mastic gum and stir constantly until your pudding boils and gets thicker. (Stirring constantly is very important while adding your milk if you don’t want a lumpy mixture.)
When your pudding starts to boil cook for 2 more minutes.
Take your false chicken breast pudding from stove add your 1 package vanilla powder (or 1 tsp. vanilla extract) and stir.
Stir your pudding with a hand bilender for 5-7 minutes. This step is also important if you want a consistent, thick false chicken breast pudding.
Wet your medium glass baking dish with water and pour your pudding in it.
Wait until your false chicken breast pudding comes to room temperature and rest in the fridge for at least 4 hours.
You can serve your pudding by slicing or by rolling into pieces.