Re: OT - What a wunnerful day!

Your "custard" sounds like it might be our "vanilla pudding," which is creamy and can be cooked up thick or thin if you prefer. We do have an instant version--I don't like it (a bit "grainy" for my taste). Our "custard" is heavy on the egg part and bakes up kind of set and jiggly.

-- Ruth in Happy Camp

our self rising flour has salt and baking soda in it, all purpose doesn't. How does that compare with yours? Oh, and i do know where to get instant custard, although i could make it from scratch also. It's a whole lot thicker than the instant pudding I normally get...LOL. You'd be surprised what I can put my hands on. If I can't get it here, it's available in Vancouver, British Columbia, Canada, which is a measly 3.5 hours from here, and I have either friends who can send me stuff, or we go up there every three or four months. I seem to go out of my way to get the best "non-American" ingredients I can find. I'm also shopping organic lately, it's really scary.

Ok, enough of my hormonal babbling...thanks, Mel!

Sure we have instant pudding! We add milk, but it adds up to the same thing... a custardy product... hmmm language problems.. we have pudding.. custard.. and I think most of us use those words interchangabley...custard is made of milk and eggs, sugar and flavoring and cooked till smooth and lovely.. pudidng is made with cornstarch?? Im not sure! Diana

Sponge pudding is sorta like a cake but is steamed in a covered basin over simmering water rather than baked in the oven. Very yummy

My MIL made a great lemon sponge pudding -- a deep south recipe, I think. She baked it in the oven but always had a deep pan of water on the rack below.