Can anyone explain Bird's Custard Powder to me?

[bcla]

I had someone ask to see about getting some of this, where it's not routinely sold in supermarkets in the United States. But some specialty stores might have it. Bought it here:

https://www.worldmarket.com/p/bird-s-custard-powder-359359.html

It sounds like eggless custard. The ingredients seem pretty simple and I'm wondering why many won't just use cornstarch as a thickener. It doesn't say, but my reading of what it tastes like is that it uses artificial vanilla.

But for the most part this sounds like something that most homes in the UK will have in the kitchen.

 

[kdonnel]

I always just substitute vanilla pudding powder. Has always worked great for me.

 

[Bad Pink Tink 2.0]

Birds Custard powder is a stable in homes in UK and Ireland. I grew up with it in the 1980's and I know my parents grew up with it too. Its basically yellow coloured flavoured cornstarch which is made into a hot sauce with milk and sugar.

Its used as a cheap desert accompaniment. Growing up, we had it with stewed apples or stewed rhubarb, or with icecream, or with things like apple tarts and crumbles, fruit fools, boiled cakes like spotted dick, queen of puddings, mince pies. Its also a main component of traditional trifle.

This is the traditional powder on Tesco online shopping
https://www.tesco.ie/groceries/en-IE/products/297558369
Its also now sold in a ready made version, which is long life and ambivert, like a pasta sauce
https://www.tesco.ie/groceries/en-IE/products/309745285

 

[schumigirl]

I had someone ask to see about getting some of this, where it's not routinely sold in supermarkets in the United States. But some specialty stores might have it. Bought it here:

https://www.worldmarket.com/p/bird-s-custard-powder-359359.html

It sounds like eggless custard. The ingredients seem pretty simple and I'm wondering why many won't just use cornstarch as a thickener. It doesn't say, but my reading of what it tastes like is that it uses artificial vanilla.

But for the most part this sounds like something that most homes in the UK will have in the kitchen.

I`m from the UK and don`t know anyone who uses it today nor for many years.

Maybe in the 1970`s but even then my mum and all friends/relatives mum`s all made their own custard from scratch, it`s not difficult.

So, no, I don`t believe it`s a staple food in most people`s kitchen cabinets today as I said, I don`t know a single person who would use such an articificial product to make desserts. I`ve never bought it and never will.

 

[Bad Pink Tink 2.0]

I`m from the UK and don`t know anyone who uses it today nor for many years.

Maybe in the 1970`s but even then my mum and all friends/relatives mum`s all made their own custard from scratch, it`s not difficult.

So, no, I don`t believe it`s a staple food in most people`s kitchen cabinets today as I said, I don`t know a single person who would use such an articificial product to make desserts. I`ve never bought it and never will.

I guess it could be a regional thing or a class thing. I grew up with it in the 1980's, and I remember an old tin being used as a storage container in my grandmothers house. In fact I have a carton of the ready made open in my fridge at the moment, for the last of mince pies.

Social class plays a big part in the food eaten and childhood memories. Often these things are working class and low income traditions.

 

[schumigirl]

I guess it could be a regional thing or a class thing. I grew up with it in the 1980's, and I remember an old tin being used as a storage container in my grandmothers house. In fact I have a carton of the ready made open in my fridge at the moment, for the last of mince pies.

Social class plays a big part in the food eaten and childhood memories. Often these things are working class and low income traditions.

Doubt it had anything to do with class, just a preference.

 

[SnowBeast]

Definitely a staple in most homes when I was a kid in the 80s and probably used more these days by the older generation who were brought up with it. I’ve got to say, I actually prefer it to proper custard, it’s bang on, especially on a nice treacle sponge

 

[Neapolitan Ice Cream]

Reminds me of Smash.

 

[ronandannette]

I have a can; pretty old because I rarely use it and a little goes a very long way (2 tbsp. powder makes a cup of light sauce). I can't remember when I got it but I know why I got it - it is an ingredient in homemade Nanaimo bars (a Canadian specialty). I actually used some over the holidays to make a warm sauce with a little butter and brandy thrown in, for an apple walnut tart. It got compliments.

 

[NotUrsula]

I`m from the UK and don`t know anyone who uses it today nor for many years.

Maybe in the 1970`s but even then my mum and all friends/relatives mum`s all made their own custard from scratch, it`s not difficult.

So, no, I don`t believe it`s a staple food in most people`s kitchen cabinets today as I said, I don`t know a single person who would use such an articificial product to make desserts. I`ve never bought it and never will.

Bird's became a staple in the 20th century because it was in Army ration kits starting from WW1, and though on the ration points system in WW2, was usually not that hard to get. As you didn't need eggs to make it, if you could spare just a tiny bit of milk and poured it over tinned fruit you could fool yourself it was a real dessert. People got used to having it, and it did indeed become a pantry staple for people who didn't have issues with eating things that came from packets (which for a long time was most people, after all the shortages of the War.)

Tink is right that this is most often a class thing nowadays; people who have the money and time to always buy fresh ingredients and cook from scratch will do so, whereas people who don't have extra money or time will use packet shortcuts that they probably grew up with. And yes, my mother always kept Birds on hand; she was an especially bad baker, and it covered a multitude of mistakes. (Also, FWIW, I'm allergic to eggs; Birds is fine for me, and I also keep it around.)

 

[schumigirl]

Bird's became a staple in the 20th century because it was in Army ration kits starting from WW1, and though on the ration points system in WW2, was usually not that hard to get. As you didn't need eggs to make it, if you could spare just a tiny bit of milk and poured it over tinned fruit you could fool yourself it was a real dessert. People got used to having it, and it did indeed become a pantry staple for people who didn't have issues with eating things that came from packets (which for a long time was most people, after all the shortages of the War.)

Tink is right that this is most often a class thing nowadays; people who have the money and time to always buy fresh ingredients and cook from scratch will do so, whereas people who don't have extra money or time will use packet shortcuts that they probably grew up with. And yes, my mother always kept Birds on hand; she was an especially bad baker, and it covered a multitude of mistakes. (Also, FWIW, I'm allergic to eggs; Birds is fine for me, and I also keep it around.)

I was answering the question was it a staple in UK homes today, not during both world wars.

My grandmothers and mother always spoke of not using pre packaged products as they weren’t fresh and more expensive, cooking from fresh was always cheaper back then. I’m probably talking more of the 60’s/70’s and even the 80’s.

So no, I don’t believe it’s a class thing at all in the United Kingdom, purely personal preference.

Each to their own, I don`t know anyone who has that as a "staple" in their kitchens today in the United Kingdom, which was the original question.

You can also make a custard without eggs easily, crème anglaise is a perfectly good dish if you can’t eat eggs, but glad you have that option to use custard powder when needed.

 

[schumigirl]

I have a can; pretty old because I rarely use it and a little goes a very long way (2 tbsp. powder makes a cup of light sauce). I can't remember when I got it but I know why I got it - it is an ingredient in homemade Nanaimo bars (a Canadian specialty). I actually used some over the holidays to make a warm sauce with a little butter and brandy thrown in, for an apple walnut tart. It got compliments.

I had a cousin send me some Canadian recipes and Nanaimo Bars were among them. I`d never heard of them before, but that wasn`t in the recipe she gave me, I`m sure her version had eggs, one was a white chocolate one and I`m sure the other was a Bailey`s version, they were gorgeous.

It also included a recipe, well it was a no bake recipe for a thing called either Moose or Reindeer Farts, kids loved them!