I very rarely buy freshly made custard from the chiller cabinet as I prefer to use powder to make my own, to my own taste. By the time you’ve heated the other stuff in a pan, you could have made some yourself. If you struggle with lumps use a balloon whisk. Add a splash of cream at the end to give it a luxurious feel.



Custard is fabulous with so many hot puddings but also really good cold in layered desserts. That’s when bought custard can be great for saving you time, as it’s already chilled. I recommend Asda’s Extra Special custard: it’s seriously luxurious! Of course, non of it is any substitute for home-made custard, done with double cream…..More on that recipe later in the year when I’ll show you how to make my stunning summer trifle.



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