Minnesota's Holiday Baking Traditions Chronicled in Cookbooks
The House That Custard Built: Mansion Which Was Once Summer Residence Of Bird's Family On Market For Trifling £595,000
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AdvertisementAn estate agent in Wales has whipped up a treat for those in the market for a new house - the former summer home of the family behind the Bird's custard empire, which has gone up for sale for £595,000.
Villagers can remember the eccentric Bird family arriving at the country house in a fleet of custard yellow Rolls Royces.
The Birds used the property in the Welsh hills as a fishing and hunting lodge during the summer months. And more than 100 years later it is being advertised as perfect holiday home for anyone who wants to get away from the hustle and bustle of city life.
The house was built with the vast fortune the family made from the housewife's favourite custard powder which is egg-free. It was invented in Birmingham by chemist Sir Alfred Bird in 1837 because his wife was allergic to eggs.
The Birds built Plas Tanat, near Welshpool, Mid Wales, to join the wealthy Victorian set on weekend hunting and shooting parties.
Sir Alfred and other wealthy businessmen set up the local fishing club on the River Tanat and Rhaeadr.
Plas Tanat - Tanat Place in English - still has its own fishing rights which come with the asking price of £595,000.
House about that: The summer home of the family behind the Bird's custard empire is up for sale and is positioned right next to a river in Wales
Country living: The five-bedroomed house is near Welshpool, in mid Wales, and comes with its own fishing rights
Rural idyll: The house stayed in the Bird family until 1970 when it was sold to a local buyer
To the manor lawn: The house comes with a beautifully landscaped garden
Keen: Estate agent Victoria Pocock said there has been a lot of interest in the property, describing it as a 'gem, with a fascinating history'
Grand: The new owners will enjoy a wood-panelled living room - but sadly the furniture isn't part of the deal
Llife on the wild side: The Bird family mainly used the house as a fishing and hunting lodge
Food for thought: The kitchen is more than ample in size, with plenty of room to whip up some Bird's custard
Dream property: The country air will definitely help with a good night's sleep - and so will the spacious and comfy bedrooms
Quaint: The estate agent said that there are 'arts and crafts influences running through the house'
Stately: Even the bathroom features angled timber work
Water sight: A wooden walkway crosses the river from the house's front garden
Relaxing retreat: The house is set in gloriously tranquil countryside
Gill-seekers: Sir Alfred Bird set up a fishing club nearby and little wonder, as the river is perfect for peaceful angling
Sight to behold: The mansion is one of the grandest houses in the area
The benevolent Birds also donated money towards the building of the village hall in 1926, and gave a cottage to their gardener as a thank you for his hard work
NO YOLK: A HISTORY OF THE WORLD-FAMOUS EGG-FREE BIRD'S CUSTARDClever: Bird's Custard was invented in 1837 - by Sir Alfred Bird
Bird's Custard was invented way back in 1837 in Birmingham by Sir Alfred Bird, who was egged on by the fact that his wife was allergic to eggs - which has always traditionally been one of the product's key ingredients, used to help thicken it.
Mr Bird used cornflour instead of egg to create an imitation of custard. It was originally intended only for his wife. It was only when the custard was accidentally fed to guests that Mr Bird realised that his invention had a wider use.
Soon afterwards he founded Alfred Bird and Sons Ltd, which would go on to become the famous Bird's Custard company and brand.
Bird was not content to revolutionise custard but went on to invent baking powder - he formulated it in 1843 so he could make yeast-free bread for his wife.
By 1844 the company, which had a factory in Digbeth, Birmingham, was promoting custard powder nationally and making baking powder, too.
Alfred Bird died on December 15 1878 and is buried at Key Hill Cemetery in Birmingham.
Famously his obituary in the journal of the Chemical Society, of which he was a fellow, discussed at length his skills and research but did not mention his other activity – the by then famous Bird's Custard.
His son, Alfred Frederick Bird, continued the work of his father. Bird junior went on to invent egg substitute powder in 1890, blancmange powder and jelly powder.
Captain Scott took Bird's products on his ill-fated Antarctic expedition in 1912 and in World War I, Bird's Custard was supplied to the British armed forces.
The company was one of the early users of promotional items and colourful advertising campaigns.
The famous 'three bird' logo, however, was relatively late in arriving, only introduced in 1929. World War II saw rationing and serious production limits.
Shortly after the war, Bird's was purchased by the General Foods Corporation, which was itself taken over by Phillip Morris in the 1980s and merged into Kraft Foods.
Although the Bird's Custard product remains, the company itself is now just a brand.
Production was relocated to Banbury in 1964, along with the factory gates, featuring the company logo. In 1981, a dust explosion occurred at the Banbury factory when corn starch powder mixed with air, forming an explosive mixture which blew out one of the factory walls.
In late 2004, Kraft sold Bird's Custard and some other brands to Premier Foods, who now produce the Brand at their Knighton site in Staffordshire.
A food and drink survey carried out in 2000 found 99 per cent of customers recognised the brand, which accounts for 45 per cent of the custard consumed in the UK.
Bird's Custard is also exported to several countries around the world, including the United States, where it is popular among several ethnic groups.
In 2012 Bird's sold 108million pints of custard (as consumed), which equates to 21 Olympic sized swimming pools.
The original Custard factory in Digbeth is now a centre providing space to artists.
Source: Premier Foods
Caramel Custard Recipe
How To Make Caramel Custard
About Caramel Custard Recipe: This classic caramel custard, with the goodness of caramelized sugar and vanilla, sprinkled with chocolate powder is a perfect sweet treat post meal!
1.Caramelize 25 gm of sugar in a non stick pan with 1 tablespoon of water.
2.Boil on a low flame for ten minutes till the sugar turns into golden brown and cool.
3.Mix custard powder with 20ml cold milk (little) and keep it aside.
4.Boil milk and add sugar. Reduce the flame.
5.Now add the custard milk mixture to the boiling milk. Cook for 5 minutes till it thickens.
6.Now add vanilla essence and remove from fire. In a separate bowl, add the caramelized sugar first.
7.On the caramelized sugar, add the custard mixture and add the chocolate powder on the top.
8.Cool it and refrigerate for 1 hour.
Recipe NotesThe recipe video uses a different quantity of ingredients for representation. You can alter the quantity as per your need.
Helen Goh's Berry And Custard Traybake Is Perfect For Midsummer Picnics And Barbecues
Step 1Begin by preparing the custard: combine the almond milk, sugar, custard powder and salt in a small saucepan and whisk over medium heat. When the mixture is thick and large bubbles begin to appear on the surface (about 5 minutes), remove from the heat and whisk in the vanilla and the butter, one piece at a time, until fully incorporated. Scrape the custard into a clean bowl and press a piece of cling wrap directly on top. Allow to cool for 15 minutes, then place in the fridge. Note: the cream will be folded into the custard when the cake is ready to be assembled.
Step 2To make the cake, preheat the oven to 165C fan-forced (185C conventional) and line the base and sides of a deep baking tray (about 30cm x 20cm x 5cm) with baking paper. Separate the eggs, placing the whites in the bowl of an electric mixer and the yolks in a separate, large mixing bowl. Add half the sugar (75g) to the egg yolks and whisk (either with a handheld whisk or electric beaters) until pale and creamy (about 2 minutes). Combine the flour, ground almonds and salt in a small bowl, then sift it directly over the beaten yolks. Stir to partially combine, then add the milk and vanilla and fold through until incorporated. Set aside for the time being.
Step 3Place the bowl with the egg whites onto the electric mixer and attach the whisk beater. Mix on medium-high speed until white and foamy, then add the remaining (75g) sugar one spoonful at a time. Continue to beat until soft peaks form, then add a large spoonful of the meringue into the bowl with the egg yolk mixture. Fold gently to combine, then add the remaining meringue in thirds, folding gently until fully incorporated.
Step 4Scrape the batter into the prepared baking tray and smooth the surface with a small spatula. Place in the oven and bake for about 30 minutes, until lightly golden. A skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and place on a wire rack to cool. It will shrink from the sides and collapse a little; this is as it should be.
Step 5While the cake is in the oven, finish making the custard topping. Remove the custard from the fridge and whisk until it's smooth. Place the pure (or thickened) cream in the bowl of a cake mixer fitted with the whisk attachment and beat on medium speed until soft peaks form. Fold a spoonful of the cream into the custard to loosen it, then combine the two together to make a soft, luscious cream.
Step 6When the cake has cooled, place a large board on top and invert it* (see tip, below). Peel the baking paper away, then flip it back onto a serving plate or board so that the slightly concave side is on top.
Step 7Warm the berry jam for a few seconds in the microwave, or over low heat in a small saucepan, then spread on top of the cake. Dollop and spread the custard cream on top then scatter the berries all over. Finish with just a few small, edible flowers on top.
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