Pearce Duff's Instant Custard 72G
Pearce Duff's Instant Custard 72G is backordered and will ship as soon as it is back in stock.
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Description
Description
Pearce Duff's Instant Custard 72G
Indulge in the rich, creamy delight of Pearce Duff's Instant Custard. Perfect for those who crave a quick and satisfying dessert, this 72g pack provides a convenient, easy-to-make custard that pairs beautifully with a variety of sweet treats. Whether drizzling over your favourite pie, layering in a trifle, or simply enjoying on its own, this instant custard mix is sure to elevate any dessert experience.
Deliciously Versatile
Designed for optimum ease and flavour, Pearce Duff's Instant Custard is not only delicious but incredibly versatile. It can be whipped up in minutes, giving you more time to enjoy the moments that matter. Add it to puddings, cakes, or enjoy it warm or cold - there's no wrong way to savour this custard.
Quality and Tradition
Pearce Duff's has been a trusted name in custard for generations, ensuring each serving maintains a creamy consistency and delightful taste. Made with carefully selected ingredients, this custard mix guarantees a rich flavour profile that appeals to all ages.
Easy Preparation
Preparing your custard has never been simpler. Just mix with hot water and stir, and in no time, you'll have a luscious custard ready to be enjoyed. It's an essential pantry staple for busy households, offering a quick dessert solution without compromising on quality.
Benefits
- Quick and easy to prepare
- Rich and creamy flavour
- Versatile for various desserts
- Trusted brand with a rich heritage
Bring a touch of indulgence to your dessert table with Pearce Duff's Instant Custard 72G. Perfect for family gatherings, dinner parties, or a simple night in, it promises to delight with every spoonful.
Product Details
Country of Origin: UNITED KINGDOM
Ingredients: Sugar, Modified Maize Starch, Coconut Oil, Whey Powder (Milk), Skimmed Milk Powder, Cornflour, Salt, Milk Protein, Stabiliser: E451, Flavourings, Colour: Annatto.
