You’re never alone with Custard

Birds Custard 29.10.09

This is custard not an alternative to Ovaltine

Embrace custard; it is versatile, comforting, can be served hot or cold and can be made with skimmed or whole milk depending on how your conscience dictates.  Also, if you make your own custard, you can regulate how much sugar goes in.  I only ever use a dessertspoonful and I find it’s quite enough.

As long as you have custard powder and milk you have the basis of a pudding.  And if you maintain a healthy storecupboard, the world is at your feet (or in your tummy).  If you use the microwave a scrumptious pudding can be made in minutes.  Anything with apples can also be made with pears don’t forget.

Just a plug for the book from which this picture was taken.  Take a look at ‘More from Unmitigated England’ by Peter Ashley.  There is so much more than custard contained within its pages.  For instructions on how to make ‘real’ custard or Creme Anglaise click here.

BANANA CUSTARD

Never forget the humble Banana Custard.  Make up a pint of custard according to the instructions and add one sliced banana for each person.  I do custard in the microwave as it saves on skanky pans.

APPLE FOOL

Make up a pint of custard. 
Peel and slice 3 eating apples and place in a pan with a tablespoon of water
Simmer until soft and pulpy
Whisk the apples into the custard with a fork
I like to add a pinch of cinnamon and nutmeg as well

SPONGE PUDDING & CUSTARD

Make up a basic 4 4 4 2 sponge mix.
These recipes suggest using the microwave because a pudding can be made in minutes.  If you have the time, pop it in the oven at 180/350/4 for 15-20 minutes.

Chocolate sponge
Add 2oz / 60g of cocoa powder to the sponge mix with the flour. 
Mix 2 tablespoons of golden syrup with 1 tblspn cocoa powder in a pudding bowl
Put the sponge mixture on top
Microwave for about three minutes then serve with custard

Sticky Dickie
Add 3oz / 90g raisins and a pinch of mixed spice to the sponge mixture with the flour
Put 2 tablespoons of golden syrup into a pudding bowl
Put the sponge mixture on top
Microwave for about 3 minutes
Serve with custard

Eve’s Pudding
This one is definitely better in the oven but the microwave would do.
Peel, core and slice 2lb / 1kg apples and place in the bottom of a heatproof dish
If using cooking apples, sprinkle with brown sugar
Spread the sponge mix over the apples and sprinkle the top with sugar.
Bake in the oven at 180/350/4 for 15-20 minutes.

If you need to microwave this, put the dish with the apples in the microwave for 1 minute on their own, then put the sponge mixture on top and cook for a further 3 minutes.
Serve with custard

EMERGENCY TRIFLE

Divide a tin of fruit between 4 dessert bowls or sundae glasses and sprinkle with sherry
If you have any leftover cake, or some that is not quite good enough to eat, put this in first and sprinkle  with sherry, then put the fruit on top
Make up a pint of custard and pour onto the fruit.  Leave to cool completely in the fridge.
Top with whipped cream and a glace cherry.  Oh and some sugar strands (sprinkles) because I was a child in the Seventies.

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4 Comments

Filed under Food, Recipes, Storecupboard

4 responses to “You’re never alone with Custard

  1. As Ned Ward (1667-1731) wrote:

    “Custard, that noble cooling Food,/ So toothsome, wholsome, and so good, / That Dainty so approv’d of old, / Whose yellow surface shines like Gold.”

    More here: http://hootingyard.org/archives/2021

    • wartimehousewife

      Custard is indeed noble. Thank you for that – I liked your blog on the subject as well. In fact I just generally like your blog – well worth a look everyone (see Interesting blogs).

  2. NEON_JAVA

    Did I miss the recipe for a proper basic custard? I want to try my hand at a home-made sweet, rather than spooning ’round Bird’s or some powder-based muck.

    Especially if it has an “heirloom” pre-war flavour 😉

    • wartimehousewife

      Hi Neon Java – no you haven’t missed it. I have been talking about Bird’s type custard because it is a useful storecupboard standby. If you can bear to wait, I will put a recipe for real custard, otherwise known as Creme Anglaise, on tomorrow.

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