Yes we've had weeks and months for one thing or another, so we thought wasn't it about time we had a whole year for something. What better than that king of pudding lubricants; Custard. Its been the mainstay of proper puddings for generations and the muse for such tea time classics such as the Custard Cream biscuit and the Custard Slice cake and its the middle layer in a trifle.
In the olden days custard was made using eggs, sugar and milk and flavoured with vanilla, all very lovely of course, and indeed some people still do this to this day. When in 1837 Mr Bird's wife who was allergic to eggs complained about the lack of custard in her life, her devoted husband Alfred formulated Bird's Custard powder based on cornflour. Thus proper custard was born.
In 2006 proper Custard is under threat not only from other puddings but also by its own ready made versions in cans, cartons and tubs, which is marginalising Custard powder. As Nanny Nicey found out at Christmas you can't make a structurally sound trifle using the ready made stuff.
Of course Custard is fantastic stuff which I could go on and on about, and who knows if we get some emails I may even make a web page and a little custard icon. Your Custard Views |