Themed Thursdays? What’s that all about?

A 45 minute session to enjoy a cuppa and have a chat. It doesn't matter if you don't know anyone else at this virtual communal tea table; just join the conversation to share your memories and hear other people's take on our Theme of the Day!

The idea came from one of our members who has been chatting fortnightly online for almost a year now with a couple of colleagues. It soon became clear that although they had different experiences of living and working in Inverclyde, there was always something new to learn or common memories to share.

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Join our next Themed Thursday: 10th June 2021: Battery Park Swimming Pool. Details now on the Events page.

Fish Custard

Fish Custard was chosen as our first theme. A couple of the participants not only had tried this dish, but really enjoy it. Instructions on how to make it were shared which helped to explain what it was like. Someone mentioned that they had been taught to make it as part of their nursing training to treat invalids. Next, recipe books came out and the recipe was found in the Invalid Cookery section along with a couple of other interesting sounding dishes: Barley Water, Beef Tea, Arrowroot Cup and Gruel. I say no more.

To make fish custard, roll up white fillets of fish and place in ovenproof dish. Pour over an egg and milk mixture. Bake gently till custard is set and fish is cooked.

Apparently, Fish Custard is a bit like eating a fish flan without the pastry or a frittata, but perhaps most of us think of custard as a sweet rather than a savoury for a main course. Next came our favourite ways to eat custard and indeed, what we ate it with. Bread and Butter pudding was one favourite as it could be both a sweet dish, chocolate chips instead of dried fruit of course, or a savoury one using cheese instead of the dried fruit, salt and pepper instead of sugar and maybe some onion or tomato and a bit of mustard or chilli powder. Steamed puddings, apple or rhubarb tarts and crumbles all got a mention. Pre-made custard in tins and packets are popular now but we all remembered making it with custard powder. Some experts make their own custard with eggs and milk for eclairs fillings or as a base for ice cream.

And trifle. What kind of trifle? Well, sponge on the bottom, then fruit, custard and finally cream on the top and maybe some decoration. Have you tried Hot Swiss Trifle? No? Swiss roll slices at the bottom then fruit. Add an egg yolk to the custard then pour over fruit. Finally make meringue with the egg white for the top instead of the cream. Bake till golden.

What's your favourite pudding? Let us know in the comments section below. If you would like the full recipe for Fish Custard, click the 'Recipe' button.

But do you remember semolina pudding? Of course we did! Some good memories of it served with a dollop of jam: some not so good at seeing the jam stirred in.... And another recipe! Semolina  Soufflé? Make the semolina, cool slightly then stir in a beaten egg yolk; whisk up the egg white and fold into the semolina. Put into ovenproof dish and bake till it rises and lightly browns.

And frog spawn? Sago or tapioca puddings. Do they still serve these at school dinners? Has anyone ever tried Cream of Macaroni Pudding?

At this point, our 45 minutes was up so it was time to break up the party!

And I sign off thinking of Coconut Sponge and slightly lumpy Strawberry, well pink, Custard that only ever tasted good at school dinners......