Tubby Custard

The things we do for the love of our children. I was in the UK for a couple of days and in the search for increasingly creative ways of getting the approval of my children I came across the idea of making ‘tubby’ custard – the bright pink concoction so loved by La La and Po in particular. The ingredients are simple – cochineal and custard and a saucepan. As with the non tubby version cook slowly and add only the smallest amount of colouring. My advice to wannabee tubby custard makers is to go for Bird’s powder - which has the drawback that you actually have to make the custard, as opposed to superior pre-made Ambrosia. The reason is that Ambrosia is a brighter yellow and you run the risk of the bright yellow and pink turning it into orange custard. Or rather radioactive looking custard.

Satisfied children. On the next cookery slot I will be advising on the making of tubby toast. Or perhaps not.

Music of the day: Mellow Yellow – Donovan