* Prices may differ from that shown
Sometimes I use supermarkets own version of instant custard and other times I use Birds as often find multi packs of it on offer.
You will find Birds custard in all supermarkets with a distinctive red yellow and blue packaging with a little bird logo on it.
You can buy a single 75g pack for approximately 55p and a mulit pack for £1.25. You can also buy this in tubs which allow you to make the custard from scratch rather then the instant forms where you add just boiling water.
To make this up you pour the contents powder into a measuring jug and add 3/4 pint of boiling water whilst stirring it into a thick custard. It should be smooth and creamy and make sure you have mixed all the powder in that sometimes settles on the base of the jug. Once made the custard is ready for your pie, crumble or sponge or even left to cool down to top a trifle off.
Now recently when I purchased a multi pack the custard went really runny even though I'd measured the correct amount of water, the next pack I used also didn't go thick like it should and the third pack from the multi pack I only added 1/2 pint of water instead of 3/4 pint and it also went runny. No idea if I had a dodgy batch but it just was not going like it should do and spoilt the puddings really.
It should look pale yellow be creamy and thick. You can taste the creaminess in it too when made properly.
These last packs have put me off buying it again and will revert back to shop own brands.
As I'm just reading the back of pack to give you calorie info I've read a handy hint which says if custard does not thicken then place into a saucepan and heat to boiling whilst stirring. Now surely that defeats the instant concept of this pack? also having that on the pack maybe other people have had the same problem and that is the solution.
Anyway calorie information is 99 kcal per 167g serving once made up.
I use Bird's instant custard as a store cupboard ingredient, it's just there when I'm short on time and not fussed, but by all means it's nothing like original custard.
Premier Foods acquired the Bird's brand in 2005, but Bird's has been around since 1837 when the inventor Alfred Bird produced the original homemade custard powder due to his wife's allergy towards eggs.
Bird's instant custard comes in a single pack of 75g which costs about 53p and a 3 pack (3 x 75g) which costs around £1.24.
Packaging: It's a heat sealed sachet with a colour combination of yellow, red and blue with a bird logo with the slogan "You make it special..."
Empty contents into a measuring jug
Add 425ml of hot water to it and whisk with a fork till its mixed thoroughly and no bits of powder or lumps are left.
Then leave it to stand for 5 minutes to thicken.
It does not take long to prepare and the instructions are simple to follow. I'm terrible at making custard I end up with lumps and get worried about skin forming when I stop stirring and look away for a second. I guess this is a good cheat but if you're looking for it to firm up when using for a trifle then this is not the product to use. It is just useful for pouring over desserts. This is sometimes in my cupboard as sometimes I fancy something simple like banana and custard.
Appearance, Its white powder that looks a bit like corn starch. When it's made up it does not look like your standard custard it's more yellow in colour and not really that thick just runny. There are no lumps and it's smooth. Taste wise it is ok, a bit artificial nothing special but not completely terrible either. Then again what do you expect for instant custard?
Ingredients include: Sugar, Modified Starch, Whey Powder (From Milk), Hydrogenated Vegetable Oil, Cream Powder (Contains Milk), Milk Proteins, Thickeners (Carboxymethyl Cellulose, Carrageenan), Flavourings, Colours (Beta-carotene, Annatto). It's suitable for vegetarians and contains Milk, Milk Proteins & Whey Powder so beware if you're allergic. According to the Food Standards Agency traffic light system it is high in saturated fat and sugar and medium in fat and salt.
nutrient per 167g (as prepared)
Energy 106 kCal
Energy 448 kJ
Protein 1.1 g
Carbohydrate 19.1 g
of which sugars 12.7g
of which saturates 2.8g
Salt Equivalent 0.2g
Overall its not too bad, you can tell something is definately missing and its probably the fact that its water in the custard and not milk even though there are milk components in the powder. Nothing beats original custard taste and texture wise.
Birds Instant Custard.
This particular product can either be purchased in a jar or in a packet, either way it is easily recognisable due to the packaging design. The standard custard comes in dark blue, yellow and red whilst the lower fat version is in light blue, yellow and red.
I always buy the packets as they are ideal for single use, are easy to open with ready made tears on the side of the packet and can be stored easily.
Expect to pay around 50p - 60p per packet, or approximately £1.35 for a pack containing 3 individual packets.
The packaging itself is pretty straight forward with the logo and product design on the front, along with some of the nutritional values. The rear of the packaging contains more nutritional values, list of ingredients, allergens information, storage instructions and more importantly instructions on how to make the custard. There is also a little handy hints section to help you make exactly the kind of custard you want.
For me the advantages of using this particular brand of custard are the taste, it tastes good (although admittedly not as creamy as homemade custard). It is also very quick and easy to make, takes little storage space and can be stored for quite a while. Ideal for when you need custard in an instant.
The disadvantages are that it contains some unappealing ingredients and it doesn't taste as good as the homemade equivalent. Also if you don't use freshly boiled water instantly, the custard does not combine properly and you can be left with lumps in it. However the packaging does warn you about that.
The packaging also has the Birds careline number on it, so if you are not entirely satisfied with the product you can easily contact them.
Overall, this is worth the money if you don't have the time or inclination to make your own.
When me and my dad fancy a cake we have to make do with Birds Instant Custard because neither of us are any good at making the milky version and lumpy custard wrecks a nice cake.
It's not bad but nowhere near as full of flavour as the custard you make with milk and even though it thickens a lot it still seems watery even though it's not if you see what I mean.
The custard powder mixes well with the water, I use a fork and whisk it for a minute but you have to make sure you use boiling water because it won't thicken up if you don't and this is mega thin custard if it doesn't thicken.
I always think it goes too thick so add extra boiling water until I get a consistency that me and my dad like. Using a fork to mix it means you don't get lumps in the custard and even if you do it's easy to bash them against the side of the jug so that they turn into powder again and just mix again.
The colour is a lot paler than milky custard and that puts me off a bit, but when it's us 2 thickos who can't make custard then what can you do???
The custard tastes sweet and that's about it, you can taste a bit of vanilla in it but not much and I reckon if you was to have it with a cake that had a faint flavour then you'd end up with a proper bland dessert. As it was we had ours with Jam Roly Poly tonight and the strong jam flavour helps buck the custard flavour up.
You can buy this Birds Instant Custard in a tub like you can see in the photo Dooyoo have got up or you can get sachets, each one serves 3 -4 and costs about 69p.
Last week I was dreaming of custard - big dollops of thick, creamy yellow custard with a banana sliced on top. Try as I might, I could not get custard off my mind. All of a sudden it was everywhere, in the colour of our office walls, in my colleague's "Rhubarb and Custard" mobile ring tone, and in an advert in my GP's waiting room, promoting the stuff.
Despite my vigorous attempts not to succumb to temptation, I finally gave in. I needed an instant hit to calm my cravings, so along with my normal shopping, I popped a jar of Bird's Instant Custard - the light-blue labelled low fat variety (in a nominal nod to my diet) - into my basket, and hurried home to get a fix.
Bird's Instant comes in a fetching square jar with a red lid that pops off easily, revealing a foil seal. This insignificant barrier was no match for my determination to get to the powder it was guarding, and I peeled it off with extreme prejudice. It smelled sweet and well, custardy, for want of a better description. The 275g jar, which was £2.08 at my local Tesco, is enough to make ten single servings. Other quantities (notably 75g sachets at 37p) are also available.
ON YOUR MARKS!
Having espied the tag-line "In the time it takes to boil the kettle" on the side, I deftly flicked on the dedicated water-boiling device, and set about testing this bold claim. My first challenge was to read the instructions. Let me be clear here. I have two university degrees and am perfectly capable of reading and understanding the English language.
The problem was the miniscule writing, which was about half the size of the text you are reading now. The second obstacle was in assembling the tools for the job (measuring jug, desert spoon and fork) before the kettle boiled, but thankfully, the dishwasher had run its cycle and all the necessary implements were to hand.
The pressure mounted as the kettle started to simmer and bubble in an ascending crescendo of noise. Feeling especially greedy, I decided to make up a double portion using the handy table on the jar and spooned four generously heaped desert spoons of the cream-coloured powder into the measuring jug. The kettle hadn't boiled yet, so I was extremely pleased with myself and impressed by Bird's jar-side boast.
Moments later, the kettle emitted a satisfying click and I poured the boiling water into the jug as directed, stirring furiously with a fork, and watching as the custard started to thicken and assume that glorious, shiny yellow colour.
It was in this moment of relative calm that I realised - with the ultra-pedantic mind that afflicts most lawyers - that the claim on the jar could not possibly be true. You can't make the custard without adding the boiled water from the kettle, so the process does not end when the kettle goes "click". You can only finish AFTER the kettle has boiled. Oh dear. How disappointing.
PROOF OF THE PUDDING
They say the proof of the pudding is in the eating, so I emptied the contents of the now made-up custard into a bowl and savoured its rich and satisfying aroma while waiting for it to cool. After a couple of minutes, with my patience thoroughly exhausted and a week's worth of unbearable custard cravings reaching breaking-point, I took a generous, gloopy dollop and manoeuvred into my gaping pie hole.
It was thick, smooth, very creamy and with lovely "mouth feel". It didn't seem to suffer from the reduction in fat, and was actually quite nice - it tasted pretty much like custard should and was not overly sickly or sweet. Not bad, quite more-ish, but not great. In fact, on second and third opinion, I decided it was actually quite bland, perhaps looking much better than it tasted. It was certainly less spectacular and satisfying than I hoped for.
The solution turned out to be the addition of other things. It serves as a useful base ingredient, and I added bananas and a tea spoon full of cacao to it to sex it up a bit. It worked a treat.
INGREDIENTS & NUTRITION
The made-up serving of 175g will contain around 100 calories, 20g of carbohydrates (13g of which is sugar) and around 2g of saturated fat (the bad kind, but there's not much of it). Main ingredients are sugar, starch, whey powder, vegetable oil and various milk products. It is therefore not for those who are lactose intolerant, but is suitable for vegetarians.
It's not bad as a convenient stop-gap or quick fix, or as a base for other things, but it doesn't really stand on its own as a quality custard. Of course, you can't beat home-made, but it would be unfair to hold it up to such a lofty benchmark. In short, smells great, tastes so-so, and requires a magnifying glass to read the on-jar instructions. Consider it damned with faint praise.
© Hishyeness 2009
I've been making apple crumbles recently and in my opinion nothing compliments them batter than some good old Bird's Custard.
Custard is a thick sauce, typically served with a desert as it is sweet when made with sugar but can also be used for quiches bases and other savoury foods. Bird's Custard is actually a brand name for a type of custard powder. It is cornflour-based, and thickens to form a custard-like sauce when mixed with milk and heated to a sufficient temperature.
It was invented in 1837 by a gentleman called Alfred Bird (hence the name Bird's) because his wife was allergic to eggs which is the key ingredient used to thicken traditional custard.
Of course, there are lots of other versions of custard powder available to buy in the shops but Bird's is typically the original and the best in my opinion and in the opinion of the rest of the UK apparently. According to an article I read, in 2000, the results of a food and drink survey found that 99% of customers recognised the brand and it actually accounts for 45% of the custard consumed in the UK.
The packaging itself is very easy to recognise. It comes in a tin with a bright red lid and then a red stripe, a yellow stripe in the middle and a blue stripe at the bottom. Bird's is written prominently on the front and there are two little birds next to it. On the tin there are some written words to tell you all about the brand. These say, " loved by generations ever since 1837. Bird's custard is made and served in millions of homes where proper custard is at the heart of a good pud." I definitely have to agree, custard to me always tops of a pud perfectly.
I have to admit that I do generally prefer to make what I call proper custard, that is the custard powder but the one where you have to add your own milk and sugar and heat it on the stove. However, I have been very lazy recently and have been using the Bird's Custard instant packets. The instant powder already contains powdered milk and sugar and only requires the consumer to add hot water to make the custard.
This makes it extremely easy to make because you can just turn on the kettle and there is no chance of you burning the milk or coming out with thick lumpy custard like you sometimes can with the original stuff. I think the original probably tastes a bit better but in the end who really notices?!!!
Either way, the custard does come out a lovely golden yellow colour. I would actually probably call it a canary yellow colour. When you pour in either the hot water do remember to stir quite vigorously so as not to create a lumpy custard or a film on top of the sauce. If you then let the custard stand for a few minutes it will go lovely and thick and creamy. You can adjust the thickness to suit your own tastes which is nice, if you like it thicker don't add as much milk/water and vice versa.
What's great about the packets is that they come in handy little individual 75g packets so you are guaranteed to make just the right amount. I always tend to get the proportions wrong when I make it with the original powder so I like that the mix is all done for me!
If you've never tried custard the taste can be described as quite sweet, with a creamy texture to it. It has a thick, syrupy texture too it and tends to coat food and stick to the food you pour it on which gives the desert an all over covering and you are guaranteed a custardy taste with every bite!
The calorie count is not too bad either. In a 167g serving there are only 106 calories which I do not think is too bad. The packets can be purchased for £0.45 per 75g packet making this a very cheap dessert too!
Isn't it funny how sometimes something that was a mistake turns out to be a blessing.
Custard is so easy to make although it can take a little bit of time although I am talking minutes not hours, so I have never thought of buying instant custard until in one of those "how did it happen" moments.
You know the type, when you get home and unpack and think I cannot remember putting that in - mind usually it is one of the family popped it in.
Anyway it was in the cupboard for ages till one day I thought I might as well use it before the best before date and see what it is like.
Sugar, modified startch, whey powder, vegetable oil, cream powder, milk, proteins, thickeners and flavourings.
Nutrition per 100g
of which sugars 52.1g
of which saturates 8.0g
salt equivalent 1.0g
Allergens = contains milk
Suitable for vegetariants.
To make instant custard
This could not be easier.
1. You empty the sachet into a large measuring jug
2. You pour up to 425ml level which is 3/4pint
3. Stir with a fork until smooth and creamy and it is all smoothed in
That is it so very easy.
Why do I like it
Firstly it is very quick and you can always boil water whereas if you homemake some you have to have milk
My family all like their custard different. So you can give out the thick first then add a bit more boiling water and make it less thick for the members of your family who like it a little more runny.
The taste of this is really good. It tastes creamy and you would never know that milk hasnt been added.
I cannot tell the difference between this and homemade which surely says a lot.
Thank you for reading x
My feelings are that anything that is classed as `Instant` is never going to have the same flavour as something that has been cooked from scratch.
The product may come in handy when we are in a hurry or something unexpected happens and there isn't time to start from scratch.
Custard has been a family favourite for years, it is easily digested, simple to make, if you make fresh custard with milk there is a decent calcium intake and most age groups enjoy custard.
A good creamy custard is the perfect accompaniment to fruit tarts, sponge puds, jam tarts and one of my favourites Banana custard.
Custard always takes me back to my school days, whereas my school friends often baulked at the bowl of lumpy custard that was put in front of them I relished the thought and would have willingly ate their share!
Remember the chocolate custard and the strawberry custard that we used to get served in the school dining hall?
Take a half a pint of fresh milk and put it on the hob to heat, add a tablespoonful of custard powder mixed with a drop of cold milk and add it to the milk and stir. A few minutes later you have achieved a custard that you can sweeten to your own taste and is worthy of adding Birds name to it.
Pour it over a piece of hot apple tart and you have perfection.
On the other hand take a packet of Birds Instant custard powder put it into a jug and add some boiling water and whisk and you have...plain and ordinary custard.
The whole texture is very different, the Instant custard often develops a grainy texture, you have to be careful when you mix it, ensuring that all the lumps of powder are thoroughly dissolved. If you happen to leave a lump or two in the custard mix its not very nice.
The appearance of the Instant custard is totally different from a pot of milky custard, it looks slightly watery and as it is made with boiling water that isn't too surprising!
When you make you own custard you can sweeten it to your liking. With Instant custard you have to accept the level of sweetness that is already in the packet.
I think I have rabbited on enough!
Birds have made their high quality custard powder for many years and generation after generation have enjoyed it. Babies have been weaned on it, Toddlers have had it for their puddings, adults have always enjoyed it with pies and puddings.
A 75g packet of Birds Instant Custard powder costs 56p and is available from most leading supermarkets.
For me it would be a product that I might use once in a blue moon, I am going to stick my neck out and say it is palatable but it is hard to beat a pot of custard that you have made yourself.
I was a child of the fifties. This was the time just after the war, and during the early fifties, food was still rationed. When rationing was lifted, it was comparatively a time of plenty, and although there wasn't much money about, people ate well, and enjoyed the abundance of food.
One thing I remember about my childhood, especially in the winter, was pudding, after a meal. Either a steam pudding, or a fruit crumble, or apple pie, all served with piping hot custard. I remember seeing Heinz sponge puddings bubbling away on the stove top, for hours, and then being served with extra golden syrup, and wonderful thick creamy custard. No wonder I have a sweet tooth!
I never really understood the need for instant custard, as custard powder is not exactly difficult to use, and is almost as instant, but when my husband bought some packets of Birds instant custard, I thought we would give it a go.
The pack we bought was three 75g packets of single servings, of the low fat variety, not the jar of instant powder seen in the photograph above. On the front of the packet there is the Bird's logo, and Bird's custard in large white lettering on a red, custard yellow, and turquoise background. The regular custard (not low fat) is exactly the same but the bottom of the packet is royal blue, not turquoise so that's an easy way to spot if you have picked up the regular or low fat variety. Across the yellow band is the word 'instant' and at the bottom across the blue is '3 pack', 'smooth and creamy', 'low fat', and 'in the time it takes to boil the kettle!'
On the reverse of the pack it says that birds is the original custard brand, established in 1837 and loved by generations ever since. Bird's custard is made and served in millions of homes where the proper custard is at the heart of a good pud.
The instructions are on there. It says that each sachet makes three servings, and it recommends emptying one sachet into a large measuring jug. Pour on boiling water up to three quarters of a pint, and it mentions that the water must be boiling for the custard to thicken. It then tells you to stir briskly with a fork until smooth and creamy, ensuring that all the powder at the bottom is mixed in.
The packet also gives some handy hints, telling you that if you prefer your custard to be less thick then top up with boiling water. For best results leave to stand for 1 minute before serving. If the custard does not thicken place in a saucepan and heat on the hob to boiling whilst stirring.
The packet also gives the ingredients and the nutritional information, guideline daily amounts, and the careline number.
As I said I never had any t rouble making regular custard with custard powder and hot milk, but after using this I can see the convenience of having a packet or two in the cupboard for the occasions when you might be short on milk, or short on time. It doesn't take that much longer to make regular custard than instant, but it does save a few minutes, and if you are that rushed it could be a valuable few minutes.
I find that the best way to make the custard is to pour just a little of the boiling water onto the powder in the jug, and then mix until it is a smooth paste, and then add the rest of the boiling water. I find it seems to mix up better that way.
As for taste, it tastes like custard, and although it probably isn't as creamy as regular custard made with milk, the difference isn't that noticeable. Perhaps the only criticism I would have is that the instant custard is a little bit too yellow, so that it looks a little bit synthetic, but it isn't off-putting.
I have since tried both the regular instant custard and the low-fat version, and to be honest I can't tell much difference in them myself, so if you're looking to eat lower fat foods, then it would be no hardship to use the low fat version.
I now keep this in my cupboard as a regular stand by, and I find if we are wanting a quick pudding, I have no qualms about using it. It saves on milk, and a few minutes time, and I would recommend it as a stop gap to use if you're short of milk, or short of minutes!
Nutritional Information per portion for the low fat instant custard
Salt equivalent 0.2g
There are only a few things I can claim to love when it comes to food items and one of those is custard. I love custard on its own, with apple pie, with sponge, with Swiss roll, hot or cold, however when it comes to custard there has only ever been one type for me and that is Ambrosia custard.
Recently on a trip to the in-laws I was told I was in luck as it was jam roly poly and custard for afters, I thought to myself "thank god something good about the day" but I was soon to be disappointed yet again. The custard they served up was pale looking and on my first spoonful I knew straight away that it was not Ambrosia.
It turned out that what they had served up and apparently what they always use is Birds instant custard, it was very poor in comparison and lacked any real taste apart from a sugary sweetness and certainly was nowhere near as creamy as Ambrosia custard.
I think I soon found out why they were using this custard powder instead of the lovely tins of custard that ambrosia make for us and that was simply that it works out cheaper to get a jar of this powder and mix it with boiling water than to buy tins.
My wife assures me that this stuff can be made a bit thicker than it was when it was served up to me and that it looks much more like custard when it is thicker but having sampled her attempt at thickening it I can say that it was even more horrible and looked like someone had added yellow food colouring to it.
I will never be swayed away from Ambrosia and I strongly urge you to go down the tin route if you choose to have custard anytime because this powder option is just not good, it is like something that the school dinner lady would have served up.
Well, the time has come again for kitschkitty to embark upon a diet. Of course, this means firstly clearing the cupboards, fridge and freezer of anything remotely sugary, fattening or tasty to avoid temptation over the coming weeks. Last night, in a bid to start my new healthy eating regime today, this meant devouring half a syrup sponge pudding with some custard. Unfortunately, the diet didn't get off to a good start as a leaving meal at lunchtime today meant I was soon piling on the calories so tonight I aim to scoff the remaining unhealthy food in my flat whilst savouring the flavours long enough to write a few reviews for your pleasure.
So to begin the journey through my junkfood cupboard, I'll be looking in closer detail at Bird's instant custard. Custard is a very British institution. The school dinnerladies have taught us that no dessert should be served without a big dollop of the yellow stuff and so on a trip to Farmfoods a few weeks ago, I picked up a packet of custard sachets to accompany some puddings that had accidentally fallen into my basket. The packet I bought contains 3 sachets and is price marked at £1.59 although Farmfoods were selling it for the pricely sum of £1.
I can't actually remember the last time I had instant custard until this recent purchase. My usual dessert of choice is a tub of icecream but the cold winter nights combined with a rather unhealthy dose of PMT had me yearning for a stodgy dessert topped with lashings of custard. I usually take the easy route of buying cartons of ready made custard on the rare occasions that I do stock up but since Farmfoods only stocked an unfamiliar brand name of tinned custard, I opted for the yellow, red and blue packaging of Bird's which reminded me of the tins of Bird's custard my mother used when I was a child.
Each sachet claims to hold 3 servings of custard and, for once, I have to agree with the portion size recommended on the packet. I actually made up 1/3 of the sachet at a time and this was an ample serving of custard to accompany a pudding. Being female, and therefore always being right, I declined the invitation on the back of the packaging to read the instructions. Instead I poured out the powder into a bowl, added some boiling water and mixed with a fork It turns out, this is pretty much what Bird's advise you to do, only I use cooks measures rather than the recommended ¾ pint of boiling water per packet.
Surprisingly, the custard thickened up quickly and vigorous whisking with a fork wasn't required. The result was a lump-free, thick yellow custard, perfect for pouring over my sticky toffee pudding. The colour is rather unnatural but it's the colour of custard I've become accustomed to over the years and I wouldn't have it any other way. The flavour is sweet with a hint of vanilla and there's no hint of the powder from which the custard was spawned.
Obviously, if you prefer to put your time and effort into making custard from scratch, then this probably won't live up to your expectations. The colour and flavour are both rather artificial but both also hark back to childhood memories of custard and crumble in the school canteen and there's a certain comfort in the fact that Bird's instant custard hasn't changed at all over the years.
I've made about 4 portions of this custard up and not once have I found it to be too lumpy, too thick or too thin. On one occasion, it did struggle to thicken but a 30 second blast in the microwave soon resolved that problem. I've also discovered that the addition of some instant hot chocolate powder creates delicious chocolate custard and I'm sure you can experiment further if you choose.
The sachets have a best before date of July 2010 so you can leave them wallowing in your cupboard, safe in the knowledge that Bird's instant custard is ready to come to the rescue at just a moment's notice to perk up a dreary crumble, pie or sponge.
Birds Original Custard
Birds original custard is a great thing to keep in your cupboard. It comes in jars and sachet's. I tend to opt for the sachet as it is easier to store and just slips into my cupboard.
The custard which comes in the sachet itself is so easy to use. (As all birds custard is). All you have to do is tear of the top and put into a jug of heat proof container and add hot boiling water. The sachet makes 3 servings, so if you are making custard for more you may prefer to buy the jar.
To make the custard you will need ¾ of a pint of boiling water. Add this to your jug and stir with a fork until its smooth and creamy. The custard is quite thick and if you prefer it slightly looser you will need to add more boiling water. I would leave for a minute of two before serving.
Bird's custard is really cheap to buy in your local supermarkets. You will be able to find cheaper brands but Birds is best!! I think they cost around 25p!! Bargain. And the jars cost around 80p.
The custard comes in a light version as well as the normal.
The ingredients are:
Sugar, Modified Starch, Whey Powder, Hydronated Vegetable Oil, Cream Powder, Milk, Protein, Thickeners, (Carboxymenthl cellulose carragennan) Falvourings, Colours (Beta Carotene, Annatto).
This product is suitable for vegetarians. The sachet holds 75g also.
There are around 102 calories per 167g serving (once made) in the light custard and 106 calories in the normal custard. Not much difference.
Great instant custard to have with Jam Roly Poly!! MMM