I’ve been using Bird’s powder for triffle and other desserts for over 30 years. It’s easy to use and reliable. I love it.

This hard-to-find item was just what I was looking for and worked out great for my authentic nanimo bar recipe. You can’t help but sample the custard because it looked so good in the mixing bowl - and it was very tasty. Postage costs almost as much as my item though.

Several of my local supermarkets stopped selling Bird’s custard powderand went instead to the premade stuff which in my opinion is no comparison. I was so pleased to find my favorite desert topping from a child in England at the English Tea Store.
Thanks

My kids, now college age, love this stuff, especially on mince(meat) tart.

To Linda and Pam, (or any one else who’s not sure). The powder has a conrnflour (cornstarch) base, so once it comes to the boil you must reduce the heat to medium and let the sauce cook until it thickens. BTW if you use a US pint-16 oz, rather than a British/imperial pint-20 oz, you’ll end up with thicker custard.

Had to laugh at katiescarlett71’s post. I’m from Canada as well, and when I moved here I had to have my mother mail me a can of custard powder to make Nanaimo Bars. That was AGES ago, and whenever I go to Canada, I bring some across. Made some Nanaimo bars for a Christmas party last night, and a friend who had once lived in Canada as well asked WHERE I got the custard powder from, as she couldn’t find any and was always looking longingly at her recipe, unable to make them. How pleased I was to find a place to order online! I phoned her up right away and she was thrilled!! Thanks for providing hard to find products to us die-hard Bird’s Custard fans! Now we can indulge at will--and I can send everyone who asks for the Nanaimo bar recipe to you for the key ingredient!

I love this custard...It is better than traditional american pudding. It has a nice light flavor and you add the sugar so you make it as sweet as you want. My 2 yr old always askes me to make this for her.

Born and raised in Leyton, England (small town right outside London. Custard is as British, as hotdogs are American. Need I say more.

It’s taken me years to get even close to preparing Birds Custard just to my taste. I use about 3 parts sugar to 4 parts custard powder. Create the paste in the pan and then pour that to a bowl. When you come to put the cold milk into the pan for heating, you’ll have left a little of the paste mix in there coating the pan. It later seems to help them key together. I’m almost getting it down to how it was at at school.

For flavour I use instant milkshake powder. It’s quick and dirty but works really well.