3 Irresistible Recipes Made Better with Ambrosia Custard
16 February 2017
The British love-affair with custard goes as far back as the Middle Ages, but the delicious dessert in the form we know and love today has been a staple of our kitchen cupboards for 100 years!
As Ambrosia celebrates its 100th birthday we’ve brought you some truly irresistible ways to enjoy Ambrosia custard.
Make a trifle
Is there anything more British than custard? It’s a hotly debated topic but trifle must run a close second. The mere sight of cake, fruit and custard layers is enough to stir as much patriotism as the Union Jack.
Trifle is a fairly simple dessert to make, but why waste time making your own custard? Just grab a tin of Ambrosia Custard and layer it on, safe in the knowledge that the nation’s favourite tinned dessert lies in wait for hungry tummies.
Why not try something a little different, like this chocolate orange trifle recipe?
Pour over Apple Crumble
Ah, apple crumble. Two words sure to convince even the fullest of stomachs that there’s just enough space left for dessert.
And there’s only one accompaniment for this British classic: custard of course! This apple and dark fruit crumble makes an intriguing tweak to a traditional dessert. Smother with Ambrosia Custard for that familiar and irresistibly creamy taste.
B&M Top Tip: see the full range stocked by B&M on our Ambrosia brand page, including custard, rice pudding and banana and chocolate flavoured dessert pots!
Try it in a cocktail!
Image credit: Difford's Guide
For the cocktail curious among you, you’ll be delighted to hear that you can successfully combine custard with alcohol!
Moving away from the traditional desserts, a London based bar has come up with an ingenious recipe for what can literally be described as a dessert in a glass, and the key ingredient is Ambrosia Deluxe Custard with Clotted Cream.
‘The Queen Raffled’ is made up of Ambrosia, rum and gingerbread liqueur with a garnish of nutmeg and dark chocolate.
Don't believe us? Check it out and get the full recipe here.