Wednesday, 13 January 2016

Easy peasy... dairy free banana custard

There you have it!
If I say 'au chocolat' does it make it sound a bit.. y'know more sophisticated? 


Ah well!

We don't normally 'do' dessert, but the Kiddo has been getting ideas - from school. She is now asking what she is going to be having for dessert. 


Casting my mind back to my childhood, tonight I opted for something nice and easy, and hopefully (thanks to the banana) something with a healthy element to it as well.  Kiddo loved it, so much so that she's asked for it tomorrow night too... minus the banana (sigh)!!

Ho hum!!

This dessert is a blast from my childhood. When I was little, Mum was concerned about us getting enough calcium. So much so, that we had custard pretty much every night, in some form or another. She also wanted to get fruit and veg. into us - sound familiar???

Now I'm facing the same kind of thing with my Kiddo, it seems like my Mum was on to something. Banana custard is warm, comforting and so easy to make, you can't go wrong! Although, actually, once I did... but that's because I didn't follow the instructions and added the paste into the saucepan of milk, rather than the other way around. Let's just say the custard proved irretrievable!


2 tbsp Bird's custard powder
2 tbsp Golden syrup or sugar
1 pint Almond Milk (or whichever other milk you fancy)
2 chopped Bananas 
Grated dairy free dark chocolate (like Kinnerton) or dairy free chocolate drops (like Moofree) to sprinkle

This Kinnerton chocolate is great for cooking!


1. Basically, you measure 1 pint of milk and pour most, but not quite all of it of it into a no-stick saucepan and heat it. You need it to come to the boil. Keep back about 2 tablespoon's in a glass or ceramic jug.

2. Whilst waiting for the milk to boil, mix 2 tablespoon's of *Bird's custard powder with either 2 tablespoon's of golden syrup or sugar with the milk reserved from the pint. I recommend the syrup, as it makes it really moreish. If you want to use something less refined, try maple syrup, instead.

3. When the milk in the saucepan is nearly at boiling point (wait for little tiny bubbles to form all around the edge of the pan), pour it into the mixture you made in the jug. Stir thoroughly.

4. Pour the complete mixture back into the pan and return the mixture to the boil, stirring slowly, all the time. If you use a more viscous milk, like Koko coconut milk, the custard will thicken more rapidly, than with almond milk. With almond milk, keep the mixture at boiling point and keep stirring until the mixture begins to reduce and thicken, to your required consistency. Bear in mind that the custard will need to cool a bit before being eaten and will thicken as it cools.

5. Pour your custard into dessert bowls. Place about 1/2 of the chopped banana in each dish. Sprinkle grated chocolate or chocolate drops on top.

6. Enjoy!

Serves 4... or 2, if you're feeling hungry! ;)

The custard powder of my childhood!

* Custard is normally made with eggs, but there are no eggs in Bird's custard, unlike the posh custard you get in restaurants, because it was invented by a chap whose wife was allergic to egg.

It is also gluten free and soya free. It can be made nut free too (depending on which milk you use).

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