Chocolate Flavour Whip Mix: Sugar, Modified Potato Starch, Palm Oil, Fat Reduced Cocoa Powder, Gelling Agents (Diphosphates, Sodium Phosphates), Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Milk Chocolate Powder (2%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Lactose ( Milk), Milk Proteins, Colours (Plain Caramel, Carotenes), Whey Powder ( Milk), Calcium Carbonate, Anti-Caking Agent (Silicon Dioxide), Flavouring, Chocolate Flavoured Custard Powder: Maize Starch, Fat Reduced Cocoa Powder, Milk Chocolate Powder (2.5%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Colour (Plain Caramel), Trifle Topping Mix: Fully Hydrogenated Palm Oil, Sugar, Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Modified Maize Starch, Whey Powder ( Milk), Lactose ( Milk), Milk Proteins, Anti-Caking Agent (Silicon Dioxide), Stabiliser (Cellulose Gum), Flavouring, Colour (Carotenes), Trifle Sponge Fingers: Sugar, Wheat Flour, Whole Egg, Glucose-Fructose Syrup, Raising Agent (Ammonium Carbonates), Milk Proteins, Flavouring, Acid (Citric Acid), Chocolate Flavoured Sugar Sprinkles: Sugar, Vegetable Fats (Palm, Shea), Fat Reduced Cocoa Powder, Emulsifier (Lecithins), Glazing Agents (Gum Arabic, Shellac) Not only does it make a really lovely, almost as good as homemade, custard. It’s a vital ingredient in the best biscuit in the world. And how did I forget how yum bananas in custard is! Have to have it once a week with crumbled ginger biscuits sprinkled on top - the ultimate cheap winter warming desert. Break each sponge finger into 4 pieces, place in a serving dish and cover with the cooled jelly. Refrigerate for 30 - 40 mins. I chopped fresh strawberries and used fresh raspberries as well. It’s not uncommon for people to use frozen fruit, thaw it out and macerate it, especially in the winter months when [good] fresh fruit is not readily available. Some English cooks don’t macerate the fruit at all, they just use it as is. Unless I’m getting my berries at their peak season, I tend to macerate them or they are a bit too tart. Macerate the sliced berries with sugar and sherry and set aside.

I really love this trifle, it is easy to make and very nice, especially adding some canned fruit (I use pineapple) to the jelly. The only thing I have to say is that I wish the topping did not contain hydrogenated vegetable oil, which is so unhealthy. It would be great to have a topping made with real cream, at least it would be less artificial.

Dream Topping

The Cheese Bureau operated from 1965 until 1973, and its role was to promote Cheddar and Cheshire cheeses on behalf of the dairy boards of New Zealand, Australia, Canada, Ireland, Scotland, England, and Wales. It ceased to operate when Britain entered the Common Market, as Commonwealth producers were then given fixed quotas of the amount of cheese they could export to the UK and therefore had no further interest in expanding the UK market. Bird’s trifle — doesn’t every family deserve something a little bit special? Bird’s Whisk and Serve Semolina: 1982 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. Then put the bowl into sink with cold water in it, careful not to let water to get into the bowl and stir custard for several minutes to get custard to cool down. Keep stirring until custard has cooled to blood temp, keep stirring so it doesn't form a skin. The original custard factory has long ceased to exist, but the larger factory Bird’s opened in Gibb Street remains (production was relocated to Banbury in 1964, along with the factory gates, featuring the company logo), and has been adapted as the Custard Factory arts centre.

At McDougall’s we’ve put a new baking powder into our flour — for an extra light-fingered touch, and an even better rise to all your cakes and sponges. McDougall’s new self-raising flour! McDougall’s flour (4): 1971 I have quite a few trifle recipes on this blog, but this English trifle recipe is one that my family has always loved. Recipes can vary from family to family, but the basic elements remain the same. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. I believe one of my aunts used to add banana slices to hers as well!Most popular with customers in France, United States of America (USA), Italy, Germany, Canada, Netherlands, BFPO, Finland and Spain, but you can buy Birds Trifle Strawberry Serves 4-6 for delivery worldwide. What are you having for tea tonight, cottage pie, egg and chips, toad-in- the-hole maybe? Wouldn’t you rather be having a nice bit of roast beef? Mother takes a moulded jelly from the fridge, child seen through open window … skipping and chanting:

Trifle is not only one of the most traditional British desserts known to man, it is also a real labour of love to make from scratch. Thankfully, for those without the time to spare, help is at hand in the form of Birds Strawberry trifle flavour mix. It was this method that resulted in much smaller ice crystals forming on freezing resulting in retaining product integrity on thawing In 1981, a dust explosion occurred at the Banbury factory when corn starch powder mixed with air, forming an explosive mixture. Usage

Every single Findus Fish Finger is made from whole tasty fish — You can taste the trouble they take! A series of adverts featuring children waxing lyrical about their favourite dessert (Angel Delight) and ending with the voiceover: He was a naturally curious fellow, and when faced with nature that he hadn’t encountered before, often his first thoughts were, “what does it taste like” and “how do I cook it?”

If I had to choose one dessert as the most nostalgic for me, that would be this family recipe for English Trifle. Every holiday we would travel to my aunt’s house for a huge feast and a dazzling dessert table covered with homemade chocolate cake, lemon and mincemeat tarts, usually a pie of some sort, and of course, English Trifle. A trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam and whipped cream. If you ever want to have an easy, impressive, make ahead dessert; or have some leftover cake (usually from trimming the top off), these individual English trifles are a great idea. The Inuit's had been taking advantage of nature’s ability to ‘flash freeze’ their catch, which meant near-perfect preservation of the food.The best bread in the world … is French bread. The best French bread … is bread with Boursin. Bowyers pork pies and other products: 1974 Barry: Dear MrsJones, If you don’t give your son, Barry, HP baked beans, he will run away from home. Signed, A Wellwisher. HP Sauce (1) Since Clarence Birdseye created the humble fish finger in 1955, it has become one of the nation’s best-loved and most-consumed teatime treats.