Wicklewood’s School Day’s Green Custard: A Nostalgic Taste of Childhood

The clatter of cutlery against plastic trays in the school canteen still echoes in my mind. But beyond the noise, one memory shines brightly: the lurid green of the custard served alongside chocolate concrete. It wasn’t just a dessert; it was a comforting punctuation mark at the end of a long day filled with lessons, laughter, and the trials of adolescence. That vibrant green, that slightly artificial peppermint scent, and the smooth, velvety texture—it all transported us to a simpler time, a shared experience that bonded us as classmates. Today, I’m recreating that magic with Wicklewood’s School Day’s Green Custard.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Servings: 4-6
• Yield: About 1 pint
• Dietary Type: Vegetarian (easily adaptable to Vegan, see variations)

Ingredients

• 2 tablespoons cornflour
• 3 tablespoons sugar (or sugar substitute)
• 1 pint milk (dairy or non-dairy)
• 3-4 drops food colouring (green)
• 1 teaspoon peppermint essence

Equipment Needed

• Medium-sized saucepan
• Whisk
• Measuring spoons and cups
• Bowl

Instructions

1. In a bowl, combine the cornflour, sugar, and a small amount of the milk (about 1 fluid ounce) to form a smooth paste. Ensure there are no lumps. A thorough whisking is essential here.

2. In a saucepan, heat the remaining milk over medium heat until it is almost boiling. Watch carefully to prevent it from scalding or boiling over. Small bubbles forming around the edges are a good indicator that it’s ready.

3. Remove the pan from the heat. Gradually pour the hot milk into the cornflour paste, whisking continuously to prevent lumps from forming. This process is called tempering and ensures a smooth final product.

4. Pour the mixture back into the saucepan. Return the pan to the heat and cook over medium heat, stirring constantly with the whisk. It is crucial to stir continuously to prevent the custard from sticking to the bottom of the pan and burning.

5. Continue to boil, stirring continuously, until the custard thickens to your desired consistency. This usually takes a couple of minutes. The custard should coat the back of a spoon.

6. Remove the pan from the heat. Stir in the food colouring and peppermint essence, mixing well until the colour is evenly distributed. Add the food colouring a drop at a time until you achieve the desired shade of green.

7. Serve hot, preferably with chocolate concrete or chocolate brownies for the full nostalgic experience.

Expert Tips & Tricks

• For an extra smooth custard, pass it through a fine-mesh sieve after cooking. This will remove any small lumps that may have formed.
• Don’t overcook the custard, as it can become too thick and gloopy. It should be thick enough to coat the back of a spoon but still pourable.
• If you don’t have peppermint essence, you can use a few drops of peppermint oil instead, but be careful not to add too much, as it can be quite potent.
• To prevent a skin from forming on the surface of the custard as it cools, press a piece of cling film directly onto the surface.
• For a richer flavour, use full-fat milk or add a knob of butter to the custard just before serving.
• If the custard is too thick, whisk in a little extra milk to thin it out. If it’s too thin, return it to the heat and cook for a few more minutes, stirring constantly.
• To enhance the colour, a tiny pinch of spirulina powder can be added alongside the food colouring for a more natural vibrant green.
• For a more grown-up version, you could stir in 2 tablespoons of Crème de Menthe before serving, as mentioned in the original introduction, for an alcoholic twist.

Serving & Storage Suggestions

Serve the Green Custard hot immediately after making it for the best flavour and texture. It pairs perfectly with chocolate concrete, brownies, or even just on its own.

Leftover custard can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk to loosen it up if it has thickened during refrigeration. It is not recommended to freeze the custard, as it can change the texture.

Nutritional Information

(Estimated per serving, based on dairy milk and sugar)

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	3g	4%
Saturated Fat	2g	10%
Cholesterol	10mg	3%
Sodium	50mg	2%
Total Carbohydrate	25g	9%
Dietary Fiber	0g	0%
Sugars	15g	–
Protein	4g	8%

Variations & Substitutions

• Vegan Green Custard: Use non-dairy milk such as almond milk, soy milk, or oat milk. Ensure the food colouring is also vegan-friendly.
• Sugar-Free Green Custard: Substitute the sugar with a sugar substitute such as stevia, erythritol, or monk fruit sweetener. Adjust the amount to your preferred sweetness.
• Gluten-Free Green Custard: This recipe is naturally gluten-free as it uses cornflour.
• Vanilla Mint Custard: Add 1 teaspoon of vanilla extract along with the peppermint essence for a more complex flavour.
• Coconut Green Custard: Use coconut milk for a rich, creamy, and subtly coconut-flavored custard.
• Natural Food Colouring: If you prefer to avoid artificial food colouring, you can try using a combination of spinach juice and a tiny amount of blue spirulina powder to achieve a green hue. Note that this may slightly alter the flavour.

FAQs (Frequently Asked Questions)

Q: Can I make this custard ahead of time?
A: Yes, you can make it a few hours in advance. Store it in the refrigerator with cling film pressed directly onto the surface to prevent a skin from forming. Reheat gently before serving.

Q: What if my custard is lumpy?
A: If your custard is lumpy, you likely didn’t whisk the cornflour and milk mixture thoroughly enough at the beginning. You can try passing the cooked custard through a fine-mesh sieve to remove the lumps.

Q: Can I use a different flavouring instead of peppermint?
A: Absolutely! You can use vanilla extract, almond extract, or even a citrus zest for a different flavour profile.

Q: How do I prevent the custard from sticking to the bottom of the pan?
A: Stir the custard continuously while it’s cooking to prevent it from sticking and burning. Using a non-stick saucepan can also help.

Q: Can I use powdered milk to make this custard?
A: Yes, you can use powdered milk. Just reconstitute it according to the package directions before using it in the recipe.

Final Thoughts

Wicklewood’s School Day’s Green Custard is more than just a dessert; it’s a trip down memory lane. It’s a simple recipe that evokes feelings of comfort, nostalgia, and shared experiences. I encourage you to try this recipe and experience the joy of creating a beloved childhood classic. Whether you serve it with chocolate concrete, brownies, or simply enjoy it on its own, I hope it brings a smile to your face and a warm feeling to your heart. Share your creations and memories with me, and let’s keep the spirit of school day treats alive!