1 level teaspoon cocoa
1 level teaspoon sugar
Few drops of vanilla essence
4 tablespoon milk
3 level tablespoons Bird’s Custard Powder
1 pint milk
3 level tablespoon sugar
Few drops of peppermint essence
 Put cocoa, sugar and vanilla into bowl with a lid and blend with 4 tablespoons of. milk.
 Make Bird’s Custard; re-boil for 2 minutes stirring all the time. Pour two-thirds into bowl and cover.
 Add Cocoa mixture to remainder in the pan. Stir over gentle heat to Cook through. Cool slightly.
 Add peppermint essence to Bird’s Custard in bowl.
 Spoon chocolate and peppermint custards into sundae glasses in alternate layers.
 Just before serving, decorate with crushed peppermint rock. Delicious.
But be sure you use Bird’s Custard. Only Bird’s delicate flavour blends superbly with all other flavours – makes all custard dishes sumptuous!