tag:blogger.com,1999:blog-430441346293872555.post9026024563776173738..comments2024-02-08T03:08:44.622+00:00Comments on The Caked Crusader: Berry and custard cakeThe Caked Crusaderhttp://www.blogger.com/profile/02840224194242219981noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-430441346293872555.post-46726459633813166622008-07-22T18:28:00.000+01:002008-07-22T18:28:00.000+01:00I stumbled upon your blog last night while followi...I stumbled upon your blog last night while following a craving and think this is exactly what I need! Just got the berries and the vanilla pudding mix and I'm ready to go. Thanks so much!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-4002650758128840732008-07-08T15:00:00.000+01:002008-07-08T15:00:00.000+01:00Here is some information that I found. It seems yo...Here is some information that I found. It seems you can use pudding mix. I am going to give it a try.. If I was not suppose to post this kind of information please delete it...I am sorry in advance. I thought someone else might benefit from this.<BR/>Thanks,<BR/>Susie<BR/>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<BR/>Custard Powder<BR/><BR/>Custard Powder is not actually custard which has been dried into a powder. It's mostly a starch that has been coloured yellow, sweetened and flavoured so that when hot milk is added the starch will make not only thicken the liquid, as a starch is bound to do anyway, but to give it the right colour, taste, and aroma for a custard-like sauce. <BR/><BR/>There are several name brands of Custard Powder, and many stores sell their own brands as well. When you mention Custard Powder, though, it's probably very hard for someone not to picture the red, yellow and blue cardboard tins that say "Bird's" on them.<BR/><BR/>Bird's Custard Powder is based on corn starch. The starches that other Custard Powder brands use include tapioca or sago starch. A Bird's tin 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. Some say the version of Bird's made in North America doesn't taste as good as the version made in Britain.<BR/><BR/>Whatever the brand of Custard Powder, though, the ingredients are very similar to a North American Vanilla Pudding Mix.<BR/><BR/>Bird's also makes now an Instant Custard Powder which doesn't require milk at all. You just add boiling water in a measuring cup or jug, stir, and serve. The Instant is mostly available in the UK, and quite rare still in North America.<BR/><BR/>Cooking Tips<BR/>You stir the Custard Powder into boiling milk, and add sugar. For thicker custards, use a full-fat milk, condensed milk, or a thinner milk with some instant powdered milk stirred in. The containers will give you exact proportions to use. If it turns out too thin on you, you can always add cornstarch (mix a teaspoon of cornstarch with a teaspoon of cold milk before adding).<BR/><BR/>Because Custard Powder has no eggs in it, there is no danger of it curdling on you as real custard can.<BR/><BR/>Substitutes<BR/>Vanilla Pudding Mix<BR/><BR/>History<BR/>Custard Powder was invented by Alfred Bird in Birmingham, England in 1837 for his wife who couldn't eat eggs. He began marketing it across the UK in 1844. In 1947, Bird's became part of General Foods. By 1988, through various mergers and acquisitions, it had become part of the Kraft line until the fall of 2004, when it was sold to the company called "Premier Foods".<BR/><BR/>Instant Custard Powder was launched in 1979.<BR/><BR/>Literature & Lore<BR/>Custard Powder dust is actually explosive (as is flour and sugar dust). The dust has to first form a dust cloud, which if ignited in a confined space will explode. The organic particles in such dust clouds combust almost instantly, releasing carbon dioxide and steam in an explosion.susiehttps://www.blogger.com/profile/16228821105271140263noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-46952548855349594362008-07-08T14:59:00.000+01:002008-07-08T14:59:00.000+01:00Hi SusieI just googled Bird's Custard Powder and f...Hi Susie<BR/><BR/>I just googled Bird's Custard Powder and found that it contains the following ingredients: Cornflour, Salt ,flavorings, Colour (Annatto). Contains no artificial colours. <BR/>So maybe you could just use cornflower and some vanilla extract?The Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-62851851218792934342008-07-08T14:53:00.000+01:002008-07-08T14:53:00.000+01:00Hello there..thank you for answering me so quickly...Hello there..thank you for answering me so quickly :>) I am in the U.S. As far as Jello pudding goes, it would only firm up when cooled. I am unsure how it would work to bake with it. I do know that I have made a crockpot cake using it and it made it very moist. I will do search on custard powder and see what I can find about it. Do you know it's main ingredient? Is it starch? Thank you bunches!<BR/>Susiesusiehttps://www.blogger.com/profile/16228821105271140263noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-77755887076905191642008-07-08T14:49:00.000+01:002008-07-08T14:49:00.000+01:00This comment has been removed by the author.susiehttps://www.blogger.com/profile/16228821105271140263noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-59562438611030894022008-07-08T09:29:00.000+01:002008-07-08T09:29:00.000+01:00Hi SusieI've been chatting with my Canadian friend...Hi Susie<BR/><BR/>I've been chatting with my Canadian friend about a possible substitute for custard powder - she wonders whether jello pudding mix might work. In the recipe the custard powder is to flavour and firm up the cream when baked. Perhaps an equal amount of jello pudding powder might do the same thing? Can't guarantee it, as have never heard of jello pudding.<BR/>This is what my friend thought might work:<BR/>http://www.amazon.com/Jell-O-Pudding-Filling-Vanilla-4-6-Ounce/dp/B000E1FXNE/ref=sr_1_2?ie=UTF8&s=grocery&qid=1215504558&sr=1-2 <BR/><BR/>Hope this helps!The Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-39723413713070587762008-07-07T19:17:00.000+01:002008-07-07T19:17:00.000+01:00Hi SusieCaster sugar is the white sugar we use in ...Hi Susie<BR/><BR/>Caster sugar is the white sugar we use in the UK. I'm not sure where you are in the world but any white sugar (such as granulated sugar) would be fine. Avoid anything too fine like icing (confectioner's) sugar.<BR/>As for a custard powder substitute I can't think of one. Custard powder is availble on line - if you're in the US it's available on some ex-pat Brit websites.<BR/>Hope this helps<BR/><BR/>Kind regards<BR/><BR/>The Caked CrusaderThe Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-43018025378592005902008-07-07T19:14:00.000+01:002008-07-07T19:14:00.000+01:00What is caster sugar and can I use tapioca for the...What is caster sugar and can I use tapioca for the custard powder? Where do you purchase these items? This recipe looks like a vintage recipe my Grandmother use to make. I have been looking all over for it ;>)susiehttps://www.blogger.com/profile/16228821105271140263noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-31824823264255882572008-07-07T19:13:00.000+01:002008-07-07T19:13:00.000+01:00This comment has been removed by the author.susiehttps://www.blogger.com/profile/16228821105271140263noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-18164628505052592992008-06-30T15:50:00.000+01:002008-06-30T15:50:00.000+01:00Hi NancyI've just googled "is custard powder avail...Hi Nancy<BR/><BR/>I've just googled "is custard powder available in the US" and it seems that it is. The first couple of hits were for online ex-pat shops i.e. to keep Brits in the US stocked with their much loved products. If you want to see a picture of the item use this link:<BR/>http://www.englishteastore.com/bicupotin10o.html <BR/><BR/>To find out more, and see if it prompts you to realise what the US equivalent is try this wikipedia link:<BR/>http://en.wikipedia.org/wiki/Bird's_Custard<BR/><BR/>Hope this helps!<BR/><BR/>The Caked CrusaderThe Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-33708626711202360522008-06-30T15:09:00.000+01:002008-06-30T15:09:00.000+01:00This looks like the perfect dessert for my knittin...This looks like the perfect dessert for my knitting group this week. One big question though: Custard Powder? Can you tell me more about this ingredient, and do you happen to know if it would be available in the US? Thanks CC.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-32846277981482980322008-06-29T13:08:00.000+01:002008-06-29T13:08:00.000+01:00I love your new cake tin. Have never seen one like...I love your new cake tin. Have never seen one like this before.Ling's Passionhttps://www.blogger.com/profile/17215038016761812736noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-83543546408367080792008-06-27T19:56:00.000+01:002008-06-27T19:56:00.000+01:00The cake is awesome..the berries look so good sitt...The cake is awesome..the berries look so good sitting on the fresh cream..I would surely go for a third piece too :)<BR/><BR/>Love the cake tin!!Swatihttps://www.blogger.com/profile/02243466554195081700noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-33804974946676390212008-06-27T01:37:00.000+01:002008-06-27T01:37:00.000+01:00My,My oh My this looks wonderful and delicious!!! ...My,My oh My this looks wonderful and delicious!!! really beauty pictures! yummy Gloria<BR/><BR/>I love the tin too! so cute!Gloria Bakerhttps://www.blogger.com/profile/03055543111865966546noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-72629258288015932482008-06-26T22:42:00.000+01:002008-06-26T22:42:00.000+01:00Simply delicious and IMPROMPTU i long to taste it ...Simply delicious and IMPROMPTU i long to taste it !Anamika:The Sugarcrafterhttps://www.blogger.com/profile/16503344208166219475noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-81723065336562106172008-06-26T21:29:00.000+01:002008-06-26T21:29:00.000+01:00nice one really! just discovered your blog (I am t...nice one really! just discovered your blog (I am the one who posted oabout the ultimate comfort food on FBA), will be back....after I test the cinnamon sugar puff cakes ( i LOVVVVVVVVVVVE cinnamon).and guess what? I too collect tins (although all shapes and sorts) and used to get overdose of Sponge Bob...now moved on to Number Jacks and Space Pirates!!!!Anonymoushttps://www.blogger.com/profile/11839071147577049913noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-58599121262903812602008-06-26T20:32:00.000+01:002008-06-26T20:32:00.000+01:00That looks delicious! I always learn new things ab...That looks delicious! I always learn new things about cakes from your site and this one really caught my eye. My wife keeps asking me for more cakes in the dessert line up, but I'm always so much more inclined to playing with fruits and custards. This looks like the best of both worlds!Mike of Mike's Tablehttps://www.blogger.com/profile/04096802982408553503noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-14329632476945253682008-06-26T15:52:00.000+01:002008-06-26T15:52:00.000+01:00This is a beautiful cake! Berries always have a w...This is a beautiful cake! Berries always have a way of making desserts extra delicious! That cake case is so adorable :D.<BR/><BR/>Thanks for letting us know you'll be taking part in this month's recipe contest :). Feel free to email me at sophiekiblogger@gmail.com if you have anymore questions! <BR/><BR/>Good luck!<BR/><BR/>Sophie<BR/>KI Chief BloggerAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-24843236454235685712008-06-24T16:44:00.000+01:002008-06-24T16:44:00.000+01:00The icing is sooo yummy ... truly mouth-wateringThe icing is sooo yummy ... truly mouth-wateringDeepthi Shankarhttps://www.blogger.com/profile/09265582365496843998noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-89789943853295877222008-06-24T14:35:00.000+01:002008-06-24T14:35:00.000+01:00Dear Caked Crusader,I'm remaining Anonymous becaus...Dear Caked Crusader,<BR/><BR/>I'm remaining Anonymous because I am writing from work (!) so need to be quick. Your great pictures and deliciously detailed descriptions are a feast for the eyes and a welcome diversion during my coffee breaks. Thank you for your wonderful blog and for agreeing to post the American version. You rock!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-71337471534720992312008-06-24T13:50:00.000+01:002008-06-24T13:50:00.000+01:00A second slice?? I'll take the lot, thank you very...A second slice?? I'll take the lot, thank you very much! The cake tin is really pretty, too :)Deehttps://www.blogger.com/profile/03267248587191034097noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-76424965607706807452008-06-24T13:29:00.000+01:002008-06-24T13:29:00.000+01:00the cake looks awesome!! :-) and the cake tim is a...the cake looks awesome!! :-) and the cake tim is also really beautiful..i wish i had one!! :-)@the_whisk_affairhttps://www.blogger.com/profile/09274842440068918000noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-58627386632795210082008-06-24T11:20:00.000+01:002008-06-24T11:20:00.000+01:00This looks absolutely wonderful - I would love a h...This looks absolutely wonderful - I would love a huge slice. If it is simple to make, all the better I say.Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-82817524848667788582008-06-24T08:51:00.000+01:002008-06-24T08:51:00.000+01:00Hi "Anonymous" (it feels odd typing that!)I will p...Hi "Anonymous" (it feels odd typing that!)<BR/><BR/>I will put the recipe up in cups for you - hopefully tonight<BR/><BR/>Thanks for your interest in my siteThe Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-7348904739286240552008-06-24T06:58:00.000+01:002008-06-24T06:58:00.000+01:00Ohhh, this looks so SO good! I would love to make...Ohhh, this looks so SO good! I would love to make this the next time berries are on sale. :)Pattihttps://www.blogger.com/profile/06298796924378397671noreply@blogger.com