Bird's, the powdered custard since 1837

An egg-free custard

In 1837, Alfred Bird, a pharmacist from Birmingham, wanted to make custard for his wife, who couldn't tolerate eggs. He developed a cornstarch-based powder that thickened milk and gave it the colour and taste of custard. It has since become one of the most well-known products in British kitchens.

The Custard Moment

The Instant version is prepared with hot water, in one minute, without a saucepan. Pour it hot over:

• a crumble;
• a sticky toffee pudding;
• an apple pie.

The Trifle Mix

The Strawberry Trifle Mix contains everything to make a trifle, the English holiday dessert: a layer of fruit jelly, a layer of custard and a topping.

See the Creams and Custards section.