Birds Instant Custard Sachets, Pack Of 3

Product Information

In 1958, the company acquired Monk and Glass, a rival custard powder manufacturer based in London. [8] After he discovered his custard was popular, Bird formed Alfred Bird and Sons Ltd. in Birmingham. By 1843, the company was also making the newly invented baking powder and, by 1844, was promoting custard powder nationally. By 1895, the company was producing blancmange powder, jelly powder and egg substitute. In World War I, Bird's Custard was supplied to the British armed forces.

A jar of Bird’s Instant Custard Powder lists as its ingredients the following: cornstarch (aka cornflour in the UK), milk solids, glucose solids, vegetable fat, sugar, flavours, salt, potassium phosphate, emulsifier, free-flowing agent, colorants including Tartrazine, and acidifying agent.Nutrition FactsPer 175 ml / ¾ cup, prepared AmountCalories 104Fat 2.3 gSaturated 1.8 gCarbohydrate 19.7 gFibre .1 gSugars 12.8 gProtein 1.0 g History Notes

Marks and Spencer Chocosauraus Rex

Available in three flavours (vanilla, chocolate or strawberry), the WeCan Vegan Custard isn’t as widely available as those mentioned above but you can find it in various health food shops and delis. Made with coconut cream, it is smooth and tasty with a very good mouthfeel. In other words, it’s worth seeking out if you love good custard. In this article, we’ll first briefly explain what custard and custard powder are, then we’ll explain why some are okay for vegans and others should be avoided. We’ll also give details of the best ready-to-serve vegan-friendly custard options available at the time of writing. What Is Custard? That might well be handy and convenient for those that consume animal products but it is rather problematic for vegans. Interestingly, though, if we look at the ingredients for Bird’s Original Custard Powder (the more traditional version, in other words), there are no milk-derived ingredients: Bird’s Original Custard Powder Ingredients (Vegan)

Instant Custard Powder is a powder that you make custard sauce from simply by adding hot water, with no additional cooking or work beyond stirring required. It can be prepared and served from a measuring jug.Deadly fats: why are we still eating them?". The Independent. London. 10 June 2008 . Retrieved 26 April 2010.