{"title":"Bird's","description":"\u003cp\u003eBird's custard powder was created in the nineteenth century by Alfred Bird, a Birmingham chemist, as a custard that could be made without eggs. It became a fixture of British home cooking and spread across the Commonwealth, which is why Bird's is also a familiar name in Indian, Sri Lankan and Caribbean kitchens.\u003c\/p\u003e\u003cp\u003eBird's sits in our \u003ca href=\"\/collections\/custard-powder\"\u003ecustard powder\u003c\/a\u003e collection, part of the wider \u003ca href=\"\/collections\/dessert-mixes\"\u003edessert mixes\u003c\/a\u003e shelf alongside kheer, falooda and jelly mixes. The range we carry is the original powder, a cornflour base with vanilla flavour and colour, to which you add your own milk and sugar.\u003c\/p\u003e\u003cp\u003eTo make custard, mix the powder and sugar to a smooth paste with a little cold milk, heat the rest of the milk, then pour it in and stir over a low heat until it thickens. British cooks pour it over crumble, sponge pudding and apple pie, and layer it in trifle. Indian fruit custard is a party favourite: chill thick custard and fold in chopped apple, banana, grapes and pomegranate. Sri Lankan households set it into custard pudding or serve it with jelly. Bakers also add a spoonful of powder to cookie dough for custard creams or to buttercream for a pale yellow vanilla filling.\u003c\/p\u003e\u003cp\u003eKeep the tin dry and the lid on firmly, and make custard a little thinner than you want, since it thickens as it cools. For flavoured custards, compare the \u003ca href=\"\/collections\/laziza\"\u003eLaziza\u003c\/a\u003e range, and for related puddings see our \u003ca href=\"\/collections\/jelly\"\u003ejelly\u003c\/a\u003e collection.\u003c\/p\u003e","products":[{"product_id":"birds-original-custard-powder-250g","title":"Bird's Original Custard Powder 250g","description":"\u003cp\u003eBird's Original Custard Powder is the classic British custard, made since 1837 and stirred into hot milk to give the smooth, golden pouring custard that goes over crumbles, sponges and pies. The powder is maize starch with salt, annatto for colour and flavouring, with no artificial colours; the custard gets its creaminess from the milk and sugar added at home. The 250g drum makes around 28 portions. Find more custard and dessert powders in our \u003ca href=\"\/collections\/custard-powder\"\u003eCustard Powder\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eOn the hob, the drum says to mix 2 heaped tablespoons (35g) of custard powder with 2 tablespoons (35g) of sugar in a saucepan. Measure 1 pint (568ml) of cold milk, add about 2 tablespoons of it and stir to a smooth paste, stir in the rest of the milk, then heat, stirring continuously, until gently boiling. In an 800W microwave, mix the same in a large bowl of at least 2 litres and heat on full power for 6 minutes, whisking halfway and again at the end. This makes 4 servings. Skimmed, semi-skimmed, whole, coconut or almond milk all work, and more or less milk and sugar changes the thickness and sweetness. It is also the base for trifle, custard slices and Indian fruit custard.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains no artificial colours\u003c\/li\u003e\n\u003cli\u003eMay contain milk\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003cli\u003eOnce made up, keep in the fridge and treat as fresh food\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bird's","offers":[{"title":"Default Title","offer_id":55397437997395,"sku":null,"price":2.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/birds-original-custard-powder-250g-front.png?v=1792087468"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/collections\/brand-birds.png?v=1790847949","url":"https:\/\/chandrastores.co.uk\/collections\/birds.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}