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Poll: Custard

Discussion in 'General Discussion' started by Ricochet J, Feb 3, 2019.

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Custard

  1. On its own (warm or cold),

    32.9%
  2. With a a plain vanilla sponge cake,

    42.8%
  3. With a decadantchocolatesponge cake,

    43.5%
  4. With a tart (the non-human kind),

    29.7%
  5. With pancakes

    7.1%
  6. Other, please state

    30.7%
Multiple votes are allowed.
  1. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 28,418

    Location: Welling, London

    Brainiac was a great show, loved it. But that stuff wasn’t custard.
     
  2. FoxEye

    Capodecina

    Joined: Feb 17, 2006

    Posts: 19,549

    Location: Cornwall

    Who the heck puts custard on sponge cakes?

    What is wrong with the world?
     
  3. adolf hamster

    Soldato

    Joined: Oct 18, 2012

    Posts: 6,884

    Cold ambrosia with some tinned peaches or pears, and dont drain too much of the syrup away before serving
     
  4. dowie

    Caporegime

    Joined: Jan 29, 2008

    Posts: 38,525

    With chopped banana.
     
  5. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 28,418

    Location: Welling, London

    You’ve got to be kidding!

    Custard and sponge cake goes together like bacon and eggs. It’s perfect.

    I bet you eat weetabix cold as well.
     
  6. FoxEye

    Capodecina

    Joined: Feb 17, 2006

    Posts: 19,549

    Location: Cornwall

    There's another way?!

    Anyway, custard goes on pies and tarts. And don't forget it.
     
  7. Mikeyboy

    Mobster

    Joined: Oct 18, 2002

    Posts: 4,079

    Location: London

    Warm, with Jamaica ginger cake.
     
  8. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 28,418

    Location: Welling, London

    Ginger cake always stokes up warm memories of Ronnie Barker and Arkwright.
     
  9. Yadda

    Wise Guy

    Joined: Nov 19, 2009

    Posts: 2,153

    Location: Baa

    I was in the Scouts when I was a kid and Jamaica Ginger Cake & custard was always a staple when we were out somewhere on camp. Lovely stuff.
     
  10. heeeed

    Hitman

    Joined: Dec 11, 2002

    Posts: 658

    Location: Newcastle

    Obviously it goes on everything, but rhubarb crumble is clearly the best option and I’m staggered that wasn’t in the poll
     
  11. Tobywon

    Hitman

    Joined: Jan 7, 2009

    Posts: 655

    Location: Germany

    Give this man a medal for the best answer!
    Also with a gooseberry crumble, or any crumble or fruit filled pie. Or baked in a pastry tart case, or between layers of buttery pastry. Or with any good pudding. Nom nom nom
     
  12. h4rm0ny

    Soldato

    Joined: Jun 25, 2011

    Posts: 5,473

    Location: Yorkshire and proud of it!

    Has there ever been any reason to eat custard since WWII rationing ceased to be a thing? Or is oncoming economic collapse expected to return it to mainstream meals?
     
  13. IvanDobskey

    Soldato

    Joined: Feb 2, 2010

    Posts: 7,347

    Location: East Midlands

    Horrible stuff :(

    Only time I like it is when it's part of a trifle.
     
  14. Monkeynut

    Soldato

    Joined: Nov 7, 2007

    Posts: 6,299

    Location: Cheshire

    The reason is that it's incredible :cool: homemade birds custard. Mm
     
  15. Muban

    Soldato

    Joined: Dec 27, 2002

    Posts: 6,981

    Location: Inverness

    On crumble or in a trifle (the trifle must have jelly in in too).
     
  16. rotters

    Soldato

    Joined: Nov 14, 2004

    Posts: 5,246

    Location: Hayle, Cornwall

    on rhubarb and stem ginger crumble is my absolute favourite.
     
  17. DEL 707

    Mobster

    Joined: Mar 20, 2004

    Posts: 3,249

    Custard is great with anything.
    But I do love me some custard doughnuts!
     
  18. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 28,418

    Location: Welling, London

    Birds custard isn’t home made. It’s a ready made custard powder. You wouldn’t put a tablespoon of bisto in hot water and call it home made gravy would you?
     
  19. Gixer

    Wise Guy

    Joined: May 28, 2004

    Posts: 1,818

    Location: Southampton

    Indeed it isn't!

    No birds are killed in the process of making custard, at least not the stuff I make. Cream / milk, egg yolks, sugar, cornflour and vanilla is all that's needed. Some skip the cornflour but I do find it a bit too runny without it myself. Just gotta be careful not to overheat it and curdle it. Whether you should or not I like to give the yolks a good beating before adding the sugar, cornflour etc. I find it makes the custard smoother and lighter.

    Now I want custard.....
     
  20. Monkeynut

    Soldato

    Joined: Nov 7, 2007

    Posts: 6,299

    Location: Cheshire

    I find it better than the stuff out of a tin. It's more like half-prepared custard, I suppose.