Poire Jaqueline / Pære Jaqueline

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Poire Jaqueline / Pære Jaqueline

A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.

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Orange Cream Custard / Kremet Appelsinpudding

A dessert recipe found in “Each Taste a Treat –
97 Delicious Recipes”  published by
Borden’s Condenced Milk Company in 1929

Orange Cream Custard / Kremet Appelsinpudding

Another dessert based on oranges for you here, way back from
the roaring twenties this time- Ted

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Baked Cup Custard / Ovnsbakt Vaniljepudding

A dessert recipe found in “Borden’s Evaporated Milk Book
of Recipes” published by Borden’s Condenced Milk Company
in the 1930s

Baked Cup Custard / Ovnsbakt Vaniljepudding

A delicious baked dessert sweetened with sugar, maple syrup or honey.


Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

An eighteen centure sickbed recipe found on Revolutionary Pie
Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

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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Chocolate Custard / Vaniljesaus med Sjokoladesmak

A custard recipe found in “32 Entirely New & Original Lutona Cocoa Recipes” published by E & S Jt C.W.S Ltd in the 1930s.
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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.

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Pineapple Pastels / Ananas Pasteller

A delicious filled bun recipe found on sbs.com.auPineapple pastels_sbs-com-au_post

Hailing from the northern Philippine island of Camiguin, these soft, golden brioche buns are filled with a rich and sweet pineapple-flavoured custard.

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Boston Cream Pie / Boston Krempai

A recipe from “McCall’s Great American Recipe Card Collection”
published in 1973

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Chinese Egg Tarts / Kinesiske Eggeterter

A classic Chinese recipe found on sbs.com.au
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traditional badge ethnic speciality_flatThese Chinese tarts feature a very soft, light custard and a delicate, crumbly pastry that melts in your mouth. You will need a 12-hole (⅓-cup capacity) muffin pan for this recipe.


Saffron Buns with Custard / Safranboller med Vaniljekrem

A delicious juicy bun recipe found on godt.no
Safranboller med vaniljekrem_godt_post

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.


Rote Grütze – German Fruit Pudding / Tysk Bærpudding

A German dessert speciality found on expatica.com
Rote Gruetze_expatica-com_post

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.


King-of-the-Castle Custards / Kongen-på-Haugen Vaniljepudding

A Recipe from an ad for Bird’s Custard published im 19521952_birds custard_post

I’ve been  great fan of Bird’s Custard ever since I was a young man. I never leave Britain without at least 4 or 5 tins in my luggage – Ted


Napoleon’s Cake / Napolionskake

A creamy classic blessed by Napoleon himself found on klikk.no590_Napolionskake_post

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?

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
TuesdaysTable copyfiestafriday

Tipsy Laird Trifle / Den Småfulle Lordens Trifle

A classic Scottish trifle found on britishfood.about.com522_tipsy_laird_triffle_post

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.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

The History Of Bird’s Custard

birdsbirds7Bird’s Custard was first formulated and first cooked by Alfred Bird in 1837, because his wife was allergic to eggs, the key ingredient used to thicken traditional custard.

After he discovered his custard was popular, Bird formed Alfred Bird and Sons Ltd. in Birmingham. By 1843, the company was also birds2making 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.

birds4World 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.

birds5The 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.


birds6In 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.

Bird’s Custard and other brands mimicking its composition are also popular in India, where a large portion of the populace follows a vegetarian diet, although ovo-lacto variants are also available.

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.

Brand recognition

birds3A 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 

In contect

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.

From GreatLittleIdeas

Chocolate Peppermint Custard / Sjokolade Og Peppermynte Vaniljedessert

A dessert recipe from an ad for Bird’s Custard published in 1955557_Chocolate peppermint custard_post

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

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]