What a very busy day in the kitchen today. We are leaving tomorrow for Craigleith Ontario for another camping trip. I was preparing some meals for our dinners to make it easier on me while camping since it always rains and there’s nothing like prepping and preparing food in the rain. We are very excited to take our kayaks up with us. Were hoping to get some good outings in with some good photographs. Hopefully the weather will cooperate and it doesn’t rain, right like that will happen lol.
On a different note when you was a child did your mother have one of those ingredients that she always had in the cupboard, my mother always had birds custard powder on store. She would use it for some family favorites like apple pie and custard, bananas and custard, and at Christmas time she would use it for making trifle. It wasn’t until recently that I found out that the actual Birds custard powder is vegan there is no milk or eggs in the powder. The Custard Powder is not actually custard which has been dried into a powder. It’s mostly a starch that has been colored yellow, sweetened and flavored so that when hot milk is added the starch will not only thicken the liquid, as a starch is bound to do anyway, but to give it the right color, taste, and aroma for a custard-like sauce. This made me happy to make a favorite of mine bananas and custard, Yummy!
- 2 bananas sliced
- 1 tablespoon birds custard
- 1 tablespoon sucanat
- 1 cup almond milk
- 1 tablespoon shredded unsweetened coconut
- Handful carob chips
- 8 raspberries
- In a saucepan over medium heat, place 1 tablespoon birds custard and the1 tablespoon sucanat. Slowly add the almond milk and bring to a full boil until desired thickness is required, you want it to be pudding thickness. Leave to cool.
- Layer some banana in the bottom of 2 glasses
- Top with some custard then repeat. Top with banana, carob chips, coconut and raspberries
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