Custard and dumpling dilemma.
My mother use to make this great hot custard dessert when we were little. It was made on the stove top and served hot with a dollop of fruit in the middle. I asked her how she made it and all she said is that the key is not to let the custard boil or it will curdle and to use a specific type of custard as no other would do. For the life of me I cannot remember the brand of this special dry custard that she mixed with milk and stirred non stop until ready. My mother was Scottish so it is a pretty sure bet it was a British brand. Has anyone made this or have any idea what type of custard powder she would have used? She would do it by eye depending on the number of people she was serving so I have no idea as to ratios but I would think the directions would be on the packet?
She would also make it for birthdays but instead of fruit she would make a dumpling to go with it. Again, I all remember about the dumpling is that is took quite a while to prepare. It was dark brown in colour and was dome shaped. It had a spice in it I can't recall. I remember it was boiled in cheese cloth and had currents (raisons) in it. She would wrap nickels, dimes, and, quarters in plastic wrap and put them in the dumpling. There was always one 50 cent piece. (The jackpot) Now I'm sure all the experts would have million health reasons why not to put money in food other than choking but we all survived. lol
We have several birthdays coming up in April including my mum's and the anniversary of her passing. I would love to surprise my family with her dumpling and custard instead of traditional cake. I'm sure the grandkids will love hearing the adults reminisce.
If anyone knows these recipes I would so thankful. We are British and anyone who is or has been to a British wake know a lot of laughs are shared remembering the deceased. We would have it no other way and neither would my Ma!
How can be anything other than Birds, the 1837 original? :) But as best I can tell it is little more than cornstarch (cornflour in UK terminology).
The ingredients & the fact that there was money in it makes me think that the dumpling was actually Christmas pudding.
As for the custard it has to be Birds Custard Powder.
No it's not made with eggs (as it was developed by the owner because his wife was allergic to eggs) and there's no vanilla in it but sometimes it's what I hanker after with a proper pudding.
That sounds like it because my mom didn't add eggs or vanilla. We have a British butcher in town that also carries imported goods like mushy peas and the likes. I'll search the web for Christmas pudding recipes. She also was a stickler when it came to fish and chips. It had to be Jean Brodie flour. Thanks