Bird's Custard Powder, 600g Canisters
- England's most popular custard powder
- New easy to open packaging
- 600g double size
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Top Customer Reviews
This is the same stuff, and I have fond memories of my childhood (30+ years ago) whenever I taste it.
I use proportionately less sugar and more Bird's than the suggested recipe (the suggested recipe has a 1:1 ratio of custard mix to sugar - I use about two parts mix to 1 part sugar by volume).
My mode of preparation is as follows:
- I mix the sugar and mix with a small amount of milk until all clumps are removed and nothing is stuck to the bottom/sides of the bowl
- I add the appropriate amount of milk (in my case about 10 oz. of milk for something around 1.5 tablespoons of mix)
- I put 4 minutes on the microwave, but stir at these intervals:
- 1 minute
- Every 15 seconds until the custard thickens
I find that it's important to stir regularly, as the microwave heats unevenly and waiting too long can cause some of the mix to settle and/or stick to the sides and bottom of the bowl.
Once the custard starts to thicken, I heat for another 15 seconds and stir well.
I like the custard by itself and as a condiment with things like cookies or apple pie.
Before my grandmother passed away I asked her how to make her custard sauce. She was unable to remember, so I asked my mother, she did not know either. My search began but not knowing exactly what I was looking for...
you see my problem.
Finally I discovered Bird's Custard Powder, gave it a try & my oh my this was it.
This is the best custard sauce & very easy to make.
Bird's Custard Powder, remember that name.
However, the so-called custard isn't so bad. I think it's probably just cornstarch and annatto (yellow coloring with a slight flavor). It's fun playing with it. You could dress it up with fruit. Seems to come out on the thin side when you make it as directed, so I use less milk because I like my custards to set firm. As a custard sauce it's fine. I would say it tastes something between a pudding and a custard.
If you want a really good egg-free "custard" get an original recipe for "blanc mange." It takes a lot longer to make, but it's certainly worth the difference.
Most Recent Customer Reviews
Anna loves this stuff and is quickly making a believer of me too.Published 11 days ago by George and Anna Forrester
Love having this on hand. Add fresh fruit and use as a topping for anything.Published 1 month ago by Carmella Beggs
I have been looking for this for maybe twenty years. Mentioned it to a Canadian friend and she knew exactly what I wanted and where to get it . Read morePublished 2 months ago by Francine Nizienski
love this imitation custard as a pudding--just add flavor or use it over fresh fruitPublished 2 months ago by malcolm rogers
I love custard and this is the original, almost as good as hand made.Published 3 months ago by Ericsson-Zenith, Steven