Hi everyone...

Thought I would like to try to surprise Craig for New Year's and make a trifle..he likes them, and I've never made one...has anyone found Bird's custard in the US other than ordering it online?? I can do that as a last resort, and I'll probably have to since we live in the boonies, but just thought I would ask. I'm totally kicking myself because his mum/dad just sent us a package a week or so ago...should be coming anytime..and I know his mum would have put some in there if I would have asked..hadn't thought of it then though!!! At least his dad is sending over all sorts of curry powders and pastes for him!! Thanks in advance...M.

I've seen a few recipes online that say use Vanilla Jello Puddings instead.

Other option is to make your own custard. This is Delia's recipe (UK's Martha Stewart/Rachel Ray)

http://www.deliaonline.com/recipes/traditi...ard,771,RC.html

For the double cream, I would use whipping cream and whip it up a little more than as it comes.

Good luck!

Helen

Hi michelle

I googled for British shops around Milwaukee and came up with this site and shop Made in Britain hopefully this will solve your problems ...there is a telephone number might make it quicker to order

Janice

I can get cans of Ambrosia Custard here in most of our supermarkets in the foods of the world section....

Kez

I bought some Birds Custard at The World Market in the summer.
I've seen it a few places but probably online would be the quickest.

I dont know that they do Birds custard in cans, but if you can find Ambrosia that is good custard to use for a trifle.

You may be able to find the packets of Birds online somewhere, these you just add water to and they are pretty good to.

Alternatively Michelle if you are looking for authentic English trifle and you are buying online look for the trifle boxes they come with everything you need.

Good luck and hope you have a wonderful christmas

OMG Michelle, I brought 4 cans with me from Canada because I knew I wouldn't be able to find it here. (I make Nanaimo bars with it.)

Wouldn't you know, the local Safeway just got it in as a new item. I don't know if you have Safeway out your way (or if it's called something else) but they may have it as well. In ours it was in with the fancy jams and plum puddings etc. you get around this time of year.

Michelle,
I dont know if you have any Woodmans grocery stores near you, but they carry Ambrosia Devon Custard. They have an international aisle thats pretty good. We get our Bisto, digestives, custard and other goodies there.

Long available at CanadianFavourites bakery (also Horne's).

I can get bird's custard powder really easily here in Indiana/Kentucky. Our local Meijer supermarket stocks it in the international aisle. I have also managed to get it in individual sachets of powder from another deli/international shop - just a small local one.

My local supermarket (Wegmans) has it in both carton (i.e. premade) and powdered form. They also have cans of Ambrosia Devon Custard. Sometimes when I'm really naughty I buy a can of custard and a tinned Heinz Treacle Pudding and eat them.

This is usually followed by 5 days of feeling sick to my stomach.

Where abouts are you dr lha. I am just outside of Philadelphia and was wondering where Wegmans is?

I live 3 hours drive from Philly. Here are the locations of Wegmans in PA:

Wegmans Allentown 3900 Tilghman Street Allentown
Wegmans Bethlehem 5000 Wegmans Drive Bethlehem
Wegmans Downingtown 1056 East Lancaster Ave. Downingtown
Wegmans Erie 6143 Peach Street Erie
Wegmans Erie West 5028 West Ridge Road Erie
Wegmans Nazareth 3791 Easton / Nazareth Hwy. Easton
Wegmans Scranton 1315 Scranton-Carbondale Rt 6 Scranton
Wegmans State College 345 Lowes Blvd. State College
Wegmans Warrington 1405 Main Street Warrington
Wegmans Wilkes-Barre 220 Highland Park Blvd Wilkes-Barre
Wegmans Williamsport 201 Williams St Williamsport

EDIT: I think the closest Wegmans to Philly is in Mt Laurel, NJ.

Thanks for all the replies everyone! I went holiday shopping two nights ago, and couldn't find anything anywhereeeeeeee Like you say, Cheeky, I've seen a lot of recipes that call for vanilla pudding instead. E, happy holidays to you too!!! (well, to everyone else too! ) Cerise, I wish I had some of that!! Hard to find *anything* up north here...no isles like that..international foods, etc. Oh, Marylou...WOODMANSSSSSSSSSSSS. For the longest time after I moved here about 11 years ago, I called our local supermarket (Econo Foods and Super One) Woodmans! Just couldn't get used to it..if they have Ambrosia there, I *so* wish I still had one near me...Craig lovessssssssssssssssssss Ambrosia rice pudding in particular, but no can do around here! Looks like I will have to order online, and probably not for New Year's now, but he will like it anytime I do it, I know. Oh yeah..and Cerise...going to make some mini sausage rolls for our get together, probably tomorrow night. So glad I got the recipe from you that time!!! Anneelizabeth, great to see you around..it's been awhile!!! For everyone else, thanks a lot for the links and replies (Cherry, dr lha, Janice, Kezz, ajames...) Hope you all have a WONDERFUL Christmas and even better New Year!! M.

We always used Blancmange in trifle and it can be made from scratch.
Blancmange

3 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
1/2 cup cold milk
1 1/2 cups milk, scalded
1 teaspoon vanilla

Mix cornstarch, sugar, and salt; combine with cold milk. Gradually
add hot milk. Cook in double boiler, stirring until thick; cover
and cook 15 to 20 minutes. Add vanilla. Pour into molds, rinsed
with cold water; chill until firm. Serve with fresh or canned
fruits, cream or pudding sauce. If pudding isn't to be molded,
increase milk to 2 1/2 cups. The same amount of arrowroot or 6
tablespoons flour may be substituted for cornstarch. Serves 6.

You too!
Good luck with all your cooking! Looking forward to hearing how it turns out!

Michelle

Have you tried Cub Foods ?

I got Ambrosia Creamed Rice/Sticky toffee pudding and quite a few other things from their international section down here in Green Bay.

Thanks DM, I may try that! Not sure what to do yet..

Badger...been a while, how have YOU been?? Unfortunately,just like Woodmans...we had a Cub foods in Beloit, but none up here...I bet Green Bay is as far up as they go..it does give me hope though, that just with a trip down to Green Bay I could find some things that Craig is used to....thanks a lot and have a GREAT Christmas/holiday! M.

Custard is fairly easy to make from scratch as well. I did it last year for a Xmas party and it turned out excellently. All the ingredients you need are easily available in the USA and it tastes better than Bird's Custard powder IMHO.

Here is the recipe I used.

http://www.bbc.co.uk/food/recipes/database...ard_65614.shtml

For translation:

Single Cream = Light Cream
Cornflour = Corn Starch
Caster Sugar = Ordinary white Sugar.

Thanks!

Merry Christmas everyone! It's officially the day..better get back in the kitchen and do a few more things before bed! M.

Merry Christmas Michelle!!!!! I hope you had a great day. Omg i cant imagine living without a Woodmans Besides Ambrosia custard they do have rice pudding as well. If you want we can figure something out and id be happy to send ya some up north, sure would be cheaper then ordering online. Enjoy the rest of your holiday Mary Lou

That would be really *great* Marylou!!! When things settle down here in the next few days I'll send you a PM and we can sort out how much it costs in the store, approx. shipping,etc and 'get er done'! Will be a great little surprise treat for Craig!! Hope you had wonderful holiday too..we had a really nice one here! M.

Ok, that sounds great Michelle Talk soon.....Happy New Year!!
Mary Lou

anyone see that ep of Friends where Rachel made the trifle with ground beef and custard?

good times

My mom and I were just talking about that last night!

I've seen that episode a couple of times as well..pretty funny.

Just spoke to Craig's mum on the phone today, and she remembered me mentioning it last time we spoke, so she went out and got us some! will be sending it over with the next package, which is fine...can try to make it anytime really. She is also going to get us one of those trifle kits so we can try that...had never heard of it, but did see them online when I was looking. (other than this thread) Anyway,thanks everyone! Will be taking you up on the offer of Ambrosia pudding soon, Mary lou! M.

PS..not sure on that DM, if I will try it, (but thanks because I still may later...)but dr lha I will def. be trying out that custard recipe..doesn't look that difficult with your translations! Thanks!

Hi Michelle I hope you and Craig and Corey had a great new year!!!!!!! Gary and i made it to midnight then went to sleep lol Now that things have settled down after the holidays i will PM you in the next few days so we can sort the pudding and other goodies out
Mary Lou

Thanks! You're the besttttttt! M.

Chris isn't a huge fan of trifle..but I think I can alter it enough for his taste. But my mom used to make one all the time growing up.

This year for christmas his mom sent me all sorts of cooking gear. Mastered the yorkshire puds a long while ago...but I think I want to try to make meat pies in pastry! Have you done this?
His mom gave me pastry cutters so I think I can use those.....or maybe those are to make short bread! Pasteries are next on my list!

I haven't, but I'll be interested to read what others post on that, ajames!

I did get a recipe from a friend for really easy sausage rolls though! Basically you just get some puff pastry, roll it out, put jimmy deans sage-flavored sausage in there, salt and pepper it, and then dab with milk where you can still see just pastry, and over the whole thing after you fold it up (I do them just like folding a burrito) and then bake at 375 until done..usually 30/35 min. or so. Craig loves them hot or cold (and we like em too!) M.

ETA: it would be great to know how you do the Yorkshire pudds if you don't mind posting it! Would have said, PM me, but someone else might be glad to know if they don't already as well... M.

I think I will do those sausage rolls. I also wanted to add: if people are finding it hard getting used to the seasoning in the sausage here, try the turkey breakfast sausage...yummy and a little milder. You can get it in the "tube" just like the Jimmy Dean


Yorkshire puds~

. Not in front of my cook book but basically it is flour, egg, and milk...thin mixture...and I use a wisk to mix it together. if it isn't thin enough I add a little more milk. I hardly ever measure anything out. Basic THIN pancake batter.

The trick is this...I use muffin pans...you get lard, put a little in each muffin pan and put it in the oven until it is sizzeling and smoking a bit...I mean hot. The lard should cover the bottom of the pan...
when the grease is hot add the batter to about half full. It should puff up a bit when you add the batter. Put it back in the oven and watch till it is golden brown...they will puff up and be serving size pudds.

To vary: I use crisco or something like it and make it a dessert with apples and cream or ice cream. It is amazingly good. Especially hot with the cream. I am sure you could use a veg based "lard" all the time...

This is just from memory...but I can tell you that I really don't have a full recipe, most of it is by site. Took me 2 times to get it just right and now I can do it by just adding ingredients. Good luck!

Thanks! I'll try it out next time we have roast dinner and letcha know! M.

Simon has made these twice since he's been here, though he insists on calling them Batter Puddings and not Yorkshire Pudding because they are in the little cup size servings.

He made them once with regular cooking oil and for Christmas he roasted a goose and used the goose fat - it was totally amazing!!!!!!!

As for Birds - I bought mine at Meyer in the international section, and our trifle was outstanding! We used raspberries and lady fingers, and soaked them in sherry over night - it was gobbled up by everyone!

And who ever said Brits don't have good food was crazy! How can you beat anything soaked in booze and cooked in fat!!!

~Liza

Sounds yummy! Where is Simon from?

hey Liza...haven't seen you around in a while...hope all is well!

I still remember that lovely poem you wrote...man that was beautiful

Thank you LisaD, I've forgotten all about that actually! That was in one of my fits of frustration and sadness over the whole immigration thing. I should post that on our blog at some point.

Simon is from Sheffield. But he's mine now!

~Liza

So lizaanne, you'd be one of those interested in getting Tenderflake (for cooking)?

I made a roast dinner last night with beef roast, roasted potatoes, brussels, and the mandatory bisto gravy...and I tried Yorkshire pudds finally! We all really enjoyed them, but they weren't as hollow in the middle as they should have been..other than that, good! What should I do...thinner batter maybe?? M.

Must be thinner batter....

Thin batter and I watched my mother in law to be put the batter in the fridge..then right before she cooked them she made sure it was still thin.

I am new to this as well. But try really thin batter!
I am actually (this might be stupid of me to say) but proud of you for trying it!! That is so cool! I was nervous the first time I did mine!

I have been making roast dinner ALOT since ive been off work, but i havent tried making puddings yet. I guess im worried they wont turn out lol I do have a recipe for them but i dunno lol Maybe ill get brave on sunday Michelle do you use the drippings from the roast for the puddings? Also what type of pan do you use, like muffin tin? Thanks Mary Lou

Hi, ML! I'll get back to you soon on your PM (longer one)...craig saw the list and liked *everything* I think hehehe...but he mostly just wants the Ambrosia rice puddings so far, so I'll let you know on them soon... *thanks* so much for doing that!!!!

Anyway, yes I did do the drippings in the bottom of the muffin pan thing...was yummy!!! And (as I already mentioned, I guess! ) I did use muffin pans....Craig said they tasted right/good (and we liked them as well!) but they were too heavy in the middle yet. Another recipe I saw said the batter had to be cold, so I had putit in the fridge..and also that the tin/drippings should be really hot,so heated that in the oven first. My batter *was* a bit too thick though I think, so will try thinner next time and let you know...go on, try it....they're not very hard....like 3/4 ingredients!? I was surprised at that!

ajames...heheheeh thanks! I was proud of my kind-of-English roast dinner too. When Craig's friend Lee spent the week with us summer of 05 I found out he told Craig I make awesome roast dinners. made me proud too..and Craig's always raving to his mum about them, so must be doing something! right..hehe. (ok, before I break my arm patting myself on the back, I'm done now...)

Good luck with yours, Mary lou!!! M.

And see I didn't use drippings from the meat. Not because that isn't how I was taught..but I use a really lean cut of mean and it never has much drippings. So I buy and it is just abit gross, *smile* that little plastic tub of lard in the oil section at the grocery!

It is easy when you get the hang of it! But it took me a few tries to per-fect it. And they are never perfect..just as close as I will ever be!

FWIW this is how I make my Yorkie Puds.....sorry that I don't have a recipe as such, I have been making 'em so long now that I just do it by guess work!

The flour has to be all-purpose and for 12 muffin size puds I use about 3/4 of a cup (this is only a guess, but isn't far off). Add a pinch of salt. Add 2 eggs preferably at room temperature and enough milk to make a fairly stiff batter (beat well at this stage to get any lumps out). Add some water to make the batter thinner (about the consistency of thick cream) there is no need to whisk it too much, just enough to mix. Let it stand for at least 30mins (I never put it in the fridge as I really think it needs to be room temp when it hits the hot fat). It will probably thicken slightly during standing but it should be ok to use, just give it another quick stir before pouring into muffin tin. For the fat I use vegetable oil (about 1 tspn in each) and get it really hot but not burning and cook them on a high heat (about 425).

I am sure that using 2 eggs and about 1/3 water to 2/3 milk makes them lighter. Hope this works for anyone willing to give it a try.

Jen

Ooooo!!! Works for me! I used to love it when my mom would make pie crusts with real lard, there is nothing like it.

I had to totally crack up a couple of years ago I think it was, when Simon was writing me in a frantic fit that all of England was having a lard shortage!!!!

A LARD shortage???? I said. Yes, a lard shortage, and it's very serious!! I laughed so hard I almost hurt myself!



Anyway, whoever said they make their pudds with a little cooking oil in the muffin pans, that's how he makes his sometimes too.

Here is a yummy photo to get everyone hungry....



These were from Thanksgiving and they were sooooo good! He had to take a photo to show his Mum how well they turned out. hehehe

~Liza

WOW!!! Pickle, mint aero, marmite AND TWIGLETS!!!!!!!! Most excellent. ;-)

Yum. I'm so glad this thread was resurrected, if only for the links.

A really yummy variation on the Yorkshire puds is to sprinkle a bit of blue cheese on top. Don't add too much, though, or it will overpower the whole thing.... no more than 1/2 tsp per muffin-size pudding. It sounds questionable but the flavour is fantastic. mmmmmm...... Yorkshire puds.

Seems to me that you could drive to the Soo, then cross the border and get it from Canada.