We made this 1950s plain custard sauce to go with our giant jam tart and will no doubt refer to it for any 1950s puddings we make in future!
Original Recipe: 'Custard Sauce' (Book 7, 1959)
Speed: 5 minutes | Serves: 8
1 pint milk
2 tbsp. custard powder
A little vanilla essence/flavouring
1. Blend the custard powder with a little of the milk until it is really smooth. We used Bird's custard powder because that's what they used in the recipe book (there's a picture-by-picture guide to accompany it!).
2. Heat the rest of the milk until it is hot, but not boiling, and pour it over the blended custard powder. Mix this together and then return to the saucepan.
3. Stir over a low heat until the custard boils, then stir in the sugar and vanilla.
Serve hot or cold.
Original Recipe for 'Custard Sauce'
'BOOK 7': Good Housekeeping’s Cookery Compendium (1959)
Authors: The Good Housekeeping Institute
Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)