Comments on: Nanaimo Bars: The Real Deal

By: sutari

sutari — Mon, 19 Dec 2011 15:53:05 +0000

You CAN find custard powder in the U.S., you just need to know where to look. My local (Virginia) Giant (a chain grocery store) sells small cans of “Birds Custard Powder” in the “foreign food” aisle. It is right near the marmite and vegimite, and other “Commonwealth” foods (including Aero bars! oh joy). The mistake is to try and find it in the baking aisle….

By: Carlene & Bob Deutscher

Carlene & Bob Deutscher — Sat, 18 Jun 2011 16:40:53 +0000

We made a cupcake version of the nanimo bar! Check it out here: http://bsinthekitchen.com/?p=177

By: Janet

Janet — Thu, 07 Apr 2011 02:02:23 +0000

My aunt brought the recipe to the States after visiting BC in the 50’s or 60’s. We make it every Christmas. We use chopped pecans in the bottom layer. For the top layer, we melt an 8 oz Hershey bar with 3 tbsp butter (in a double-boiler) and spread it over the chilled two bottom layers. Have used Bird custard but usually vanilla pudding powder. Didn’t really notice a difference. Will have to try some of the variations suggested (mint, peanut butter). Fun to read about them. thanks.

By: Penny

Penny — Thu, 23 Dec 2010 15:55:36 +0000

Wonderful to find this recipe!!!! I am Canadian but, am living in the Dominican Republic and I actually have access to Bird’s custard powder through an English friend. I could remember all the required ingredients but, not the exact amounts needed. It is Dec 23, and we will be enjoying these squares on Christmas Eve, thank you so much for making my foreign Christmas feel like home. xoxoxo

By: Aimee

Aimee — Wed, 08 Dec 2010 19:13:25 +0000

My sister, who married a Canadian, learned to make these years ago and it has been a Christmas staple at her house. I tried the recipe myself, but it turned out way way too sweet every time I made it. I wonder if its the Bird’s custard or the icing sugar (powdered sugar). I’d love to try it again, but wonder how to vary the recipe so its not ‘hurt my teeth’ too sweet.

By: Luell

Luell — Fri, 03 Dec 2010 16:30:38 +0000

You can buy “Bird’s Custard Powder” at World Market. I believe that was used in at least one “original” recipe. It’s a British thing, but they always carry it I think. I usually make mine coffee flavor, mixing in 1 T of instant coffee with 1/4 cup of boiling water, dissolve, then add a little at a time to taste and color. That is the best! I can’t seem to find the other flavors, but know they are out there. Good luck finding the Bird’s custard, it is a little different flavor and yummy.

By: Joline Cosman

Joline Cosman — Mon, 22 Nov 2010 03:32:06 +0000

Bird’s Custard Powder is available on Amazon.com !!!!!
God, you can get just about ANYTHING on Amazon !!!!! LOL

I live in VERMONT, USA

By: Barbara

Barbara — Mon, 08 Nov 2010 20:56:35 +0000

Now that you have mastered Nanaimo Bars, how about trying Quebec’s Sugar Pie? lol — one pie can serve about 20 people – it is that rich.

By: Barbara

Barbara — Mon, 08 Nov 2010 20:53:08 +0000

Hi
I lived in Nanaimo for several years and made Nanaimo bars several times although, there, they are readily available in every food store’s baking section. If you use vanilla instant pudding (not cooked kind), it will be ok – but not the real Nanaimo bar. Bird’s Custard powder is what is called for and when added to milk, it makes a sort of ok custard sauce but not as good as a custard sauce made with fresh eggs and other ingredients. And you can buy Bird’s on Amazon —– http://www.amazon.com/Birds-Custard-Powder-Double-Size/dp/B000JMBE7M along with several other places.

By: Jackie Cooper

Jackie Cooper — Mon, 08 Nov 2010 20:27:41 +0000

I am from the United States and had never heard of custard powder until last June, when my husband’s company transferred us to South Africa. Here they sell custard powder as well as custard “sauce”. There are several brands available.

However, if one chooses to use vanilla pudding mix in this recipe, should it be the cook and serve type or the instant? Also, would the flavor of black walnuts be too strong and overpowering if used in this recipe? I prefer them to English walnuts in most cases.