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Not really caring as a child for "puddings" in their traditional formulation (you know, fruit picked from brambles in a B-road lay-by, preserved for months in the deep freeze in a pink Tupperware container and then enveloped in heavy pastry and baked with apples to be served in pie form) custard was consumed not as an accompaniment, but as a stand-alone desert.
As an inquisitive boy I would sample raw materials straight from the pantry. Custard powder eaten dry, straight from the tin, or mixed with a little cold milk and a spoonful of sugar. An instant "hit", like the crack-cocaine version of custard I guess.
Also, Drinking chocolate
Marvel dried milk powder
I'm sure others must have enjoyed their favourite ingredients without the inconvenience of following the directions on the packaging?
P.S. Do not eat Five pints, cocoa powder or instant coffee, it just doesn't work
|Nicey replies: I had to make a 'steam engine' in metal work at school using an old Marvel tin and the lid off a baked beans tin. Although our metal work room appeared to have all the equipment to manufacturer our own fighter aircraft from scratch the steam engine (a small fan held by a bit of bent wire over a hole) was our engineering highlight, if we ignore the aluminium coat hook.
The younger members of staff have often said how much they would like to eat jelly cubes. Perhaps next birthday I'll let them rather than make a trifle. However, I really like trifle.
Thin Arrowroot Review
|I have to disagree with a majority of your reviewers on the subject of Thin Arrowroot biscuits. I find that there is nothing more calming than a sit down with a nice piping hot cup of tea and either two or, (at times of particular stress) three Thin Arrowroots. No dunking, just crisp crunching! After that I can get up and face anything!|
|Nicey replies: Good for you Rosemary,
We shall all think of your straight forward no nonsense approach to Thin Arrowroot appreciation next time we personally pass them over.
Arnott's Gingernut Review
Yes, the Arnott's gingernut is a tough little biscuit. But it is perfect for dunking. I don't know if you've tried it out for yourself yet, but dunking renders the ordinarily rock-hard gingernut crumbly on the outside, and chewy on the inside - delicious! Another advantage is that due to its sturdy construction it readily withstands repeated dunking. Should you (or any readers) have the opportunity to try it, bear in mind that it requires a slightly longer dunk than the average biscuit.
||Hi there Nicey and Wifey!|
I'm a British ex-pat in Sweden and I was gobsmacked to find out they have no concept of custard over here!
The closest thing they have is "Vaniljsås" which is a creamy vanilla-flavoured sauce served *thin* and *cold*, it's nice but a poor custard substitute!
I've had some Birds powder shipped over here on a few occasions but unfortunately the milk over here is less pasteurised than in the UK - so custard made with the local milk tastes 'funny'.
The only way I got close to making 'real custard' was to boil the milk up, then cool it down quickly (sticking the pan outside in the snow works well for that) and then heat it up again and proceed as normal.
I've actually resorted to making custard with eggs instead - the old-fashioned way - as I couldn't cope without custard!
I've been educating Swedes as to what custard is - they have no notion of 'a trifle' here since they don't have thick custard - it's scary! An entire country going trifle-free!
There is nothing on earth to compare with Bird's Custard Powder! Home-made apple tart or plum crumble just does not taste the same without it. I have been living in Germany for over 30 years now and every year when I go back to my home town in Hampshire, I stock up on Bird's Custard Powder. There is a similar powder in Germany, made by Dr. Oetker, but it just doesn't taste the same. We love it over bananas, stewed rhubarb, mincemeat tarts and of course, over Christmas pudding. If there's any left over, it gets eaten cold the next day, or heated up in the microwave. My German friend makes her custard using the German powder mixed with half milk and half cream. I tried this with Bird's Custard Powder, but it just didn't seem right somehow. I suppose it's what you get used to over the years. My German children (adults now), won't touch the German stuff, as they have been brought up on Bird's. So keep the flag flying for the original Bird's Custard Powder!!