A delicious baked dessert sweetened with sugar, maple syrup or honey.
An eighteen centure sickbed recipe found on Revolutionary Pie
Karen Hammonds who runs Revolutionary Pie writes: Modern custard recipes usually call for vanilla, but that wasn’t used in America in colonial times. Thomas Jefferson first brought vanilla beans back from France in the 1890s, and as Richard Sax noted in Classic Home Desserts, vanilla extract wasn’t widely available until the mid-19th century. Eighteenth-century custards were flavored with wine or brandy, tea, or spices. I added nutmeg to Simmons’s recipe since it seemed so bland — but I guess that was sort of the point.
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Text from the booklet: Everyone knows that the most nourishing, most sustaining and appetising hot beverage in the world is Cocoa.
Everyone knows it as a beverage that may be freely partaken of at any time of the day by children and adults alike, without fear of indigestion or ill effects.
But the Cocoa you drink must be the best. and there is no ﬁner Cocoa in all the world than Lutona.
Lutona is made from the choicest varieties of cocoas grown under ideal conditions and matured in Society’s own Depots in West Africa.
Every phase of its manufacture is under the direct control of the Society and the most rigid precautions are taken to ensure that the natural purity and full food value of the cocoa are retained.
A delicious filled bun recipe found on sbs.com.au
Hailing from the northern Philippine island of Camiguin, these soft, golden brioche buns are filled with a rich and sweet pineapple-flavoured custard.
A classic Chinese recipe found on sbs.com.au
A delicious juicy bun recipe found on godt.no
Yeast baking with saffron looks great and smells wonderful and is certainly not reserved just for “lussekatter” the traditionally Scandinavian cakes made for Saint Lucy’s Day. Here you got big round saffron buns filled with custard. The taste of saffron and vanilla goes very well together, so this is a very successful combination.
A German dessert speciality found on expatica.com
This red fruit pudding is a popular dessert in the North. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little potato starch or cornflour. It’s served with cream, vanilla sauce or milk.
A creamy classic blessed by Napoleon himself found on klikk.no
According to some sources, it was Napoleon’s chef Closeau who originally developed the wonderful cake that is so loved the world over. Napoleon must have had a weakness for small, sweet pleasures. When none of the other chefs had managed to serve him a cake that was “the cake of all cakes’ he put his chief cook on a mission to develop the small creamy cake that is a favourite where ever people meet to spend some time together over a cup of tea or coffee even to day.
Myths say that the recipe with Closeau’s signature and Napoleon blessing are hidden somewhere in the prison at St Helena where Napoleon died, and that in the recipe are the small secret ingredient that makes this cake the very best. Maybe, if the myths are correct, it is rum cream there was talk about?
A classic Scottish trifle found on britishfood.about.com
Tipsy Laird is the Scottish trifle dessert served on Burns Night. It is essentially the same as Trifle, the pudding that has graced British tables for centuries but with whisky not sherry, and Scottish raspberries.
Jelly may not always be used but no Trifle is complete without custard. This version is quick and easy to make using ready-made custard or make with custard powder following the packet instructions.
Use Scottish raspberries if you can for complete authenticity. For an even richer dessert, finish the trifle by grating dark or white chocolate over.
After he discovered his custard was popular, Bird formed Alfred Bird and Sons Ltd. in Birmingham. By 1843, the company was also making the newly invented baking powder and, by 1844, was promoting custard powder nationally. By 1895, the company was producing blancmange powder, jelly powder, and egg substitute. In World War I, Bird’s Custard was supplied to the British armed forces.
The company was one of the early users of promotional items and colourful advertising campaigns. The famous ‘three bird’ logo, however, was relatively late in arriving, only introduced in 1929.
World War II saw rationing and serious production limits. Shortly after the war, Bird’s was purchased by the General Foods Corporation, which was itself taken over by Philip Morris in the 1980s and merged into Kraft Foods. Although the Bird’s Custard product remains, the company itself is now just a brand. In late 2004, Kraft sold Bird’s Custard and some other Kraft brands to Premier Foods, who are the current owners.
In 1958, the company acquired Monk and Glass, a rival custard powder manufacturer based in London.
The original custard factory has long ceased to exist, but the larger factory Bird’s opened in Gibb Street remains (production was relocated to Banbury in 1964, along with the factory gates, featuring the company logo), and has been adapted as the Custard Factory arts centre.
In 1981, a dust explosion occurred at the Banbury factory when corn starch powder mixed with air, forming an explosive mixture.
In some regions, such as Australia and the United Kingdom, the popularity of this type of dessert is such that it is simply known as “custard”. In such cases, general usage of the word may be more likely to refer to the “Bird’s” custard rather than to the traditional egg-based variety.
In recent years, “instant” versions (containing powdered milk and sugar and requiring only hot water) and ready-made custard in tins, plastic pots and cartons have also become popular.
A food and drink survey carried out in 2000 found 99% of customers recognised the brand, which accounts for 45% of the custard consumed in the UK. Bird’s Custard is also exported to several countries around the world, including the United States, where it is popular among several ethnic groups. Many ethnic and specialty stores across the United States sell the product. Bird’s Custard can often be found in many popular grocery supermarkets.
In addition to the Bird’s brand, generic cornflour-based custards are widely available.
Text from Wikipedia
If you add a spoonful of Bird’s Custard Powder to instant pancake batter it gives the pancakes a delicious creamy custardy flavour.
What you need:
Instant pancake batter to make 4 pancakes
1 tablespoon of Bird’s Custard Powder
How to make it:
Place the pancake batter into a bowl and add the Bird’s Custard Powder, mix well.
Make up the pancake batter as directed on the pack and cook off.
Hints and tips:
Fill the pancakes with mixed berries, fold and serve with Bird’s Custard.
Try filling the pancakes with sliced banana and Bird’s Custard, this is delicious both hot or cold.
I have to admit that I am a bit crazy when it comes to Bird’s Custard and never used to leave Britain without at least 5 tins in my luggage. Luckily I managed to talk my excellent tea man into stocking it, so now I can get it just up the road – Ted
A Classic English desert recipe found on Tesco RealFood
Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub, there is considerable variation in spelling) is an English sweet dish described by the Oxford English Dictionary as “A drink or dish made of milk (freq. as drawn straight from the cow) or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened and flavoured.”
It is reputedly most traditionally made by the milkmaid milking the cow directly into a jug of cider.
Syllabub is known in England at least since John Heywood’s Thersytes of about 1537; “You and I… Muste walke to him and eate a solybubbe.” The word occurs repeatedly, including in Samuel Pepys’ diary for 12 July 1663; “Then to Comissioner Petts and had a good Sullybub.” and in Thomas Hughes’s Tom Brown at Oxford of 1861; “We retire to tea or syllabub beneath the shade of some great oak.”
A later variation, known as an Everlasting Syllabub, adds a stabiliser such as gelatine or corn starch.