Custard Powder

Custard powder is a blend of cornflour, flavouring and colour, made to thicken milk into a pouring or setting custard without eggs. British households pour it over crumble, sponge and apple pie. In Indian and Pakistani homes it is the base of fruit custard, chilled and loaded with banana, apple, grapes and pomegranate. It sits among our dessert mixes beside pudding mix and jelly.

Vanilla is the classic, and mango, banana, strawberry and pistachio flavours make brightly coloured desserts for children's parties and Eid tables. For trifle, layer sponge, jelly, fruit and cooled custard and top with cream. For a thicker set, the kind that slices, use a little more powder and let it cool in a dish.

Mix the powder and sugar to a smooth paste with a few spoons of cold milk before adding it to the hot milk, or it will lump. Stir constantly as it comes back to the boil, and press cling film onto the surface as it cools to stop a skin forming. A spoonful of cream or condensed milk gives it a richer finish for guests.