In 1960, Britain had only ended WWII rationing six years before.
People were eating to live.
The last time I made custard was last week - from eggs. Cream, milk , eggs, sugar, vanilla. That’s it (an easier version uses corn starch too).
I’ve never bought Bird’s custard in my life.
Do they still sell Twinkie cakes in the US? Are they the
epitome of US cuisine?
It’s made with batter, not pastry. Jesus.
I make it quite often here. The kids love it. It works quite well with good quality bauernwurst.
What about Angels’ Delight?
I still buy/use Bird’s custard. Though I have no idea how they are even allowed to call it custard as it is just corn starch.
No.
Do they still sell it?
It was the kind of thing people had in the UK in the 1970s - along with a little tin of Aromat.
Bought some Heinz baked beans the other day though.
The seventies, HaiKarate, Whatney´s Party seven and white dog poop.
Good memories.
No, the Scots were eating cold porridge long before that.
I will go and get my coat now.
Müesli is nothing like cold porridge.
My great granny, born 1888, when jack the ripper was active made porridge with salt and water and poured it into a paper lined drawer, when it solidified she broke bits off and that was breakfast, along with a cup of tea.
I grew up on something approaching Coronation Street, only not that posh. The highlight of the week was taking plates, that my mum had warmed in the oven, wrapped in a tea towel to the chippy for ‘Eireen’ to dish up on.Her fish, chips and proper mushy peas have left a dent in my soul. I can recreate a good fish n chips but still rely on a can of mushy peas. Amazingly, we recently found them in the Wynecenter outside Aarau. Four quid a can but worth every penny.
I used to dab it straight from the packet, it was like coke for kids.
German cuisine great 
? Have you ever actually eaten it?
First of all, I combined Austrian and German for a reason beyond language. History of the Habsburgs and the Holy Roman Empire aside, what the Germanic world gave to the world are things like Viennoiserie, Austrian café and cake culture, Wiener Schnitzel, Apfelstrudel, Goulash, lye pretzel, sauerkraut, bratwurst, the Reinheitsgebot.
England gave us mushy peas and the cucumber sandwich. As I’ve said before, the single best explanation for the expansion of the British empire is the search for better food. Can’t blame em really
I said German for a reason! The good bits you mention are all Austrian (plus 1 Hungarian) , sauerkraut and bratwurst don’t make a great cuisine. On the last, many cuisines have sausages and the German versions are not the best. Good quality English ones for example are far better (yes, I know the cheap ones are crap, same applies to Germany). As are the French, Italian, Spanish, Turkish, Arab and Greek sausages.
The map you posted yesterday is about right although the line should probably tilt a little more down to the south east.
The Reinheitsgebot is of course great but not “cuisine”
Mushy peas are not too difficult to make. You just need the dried peas and soak them overnight with bicarbonate of soda. Then just cook them until they break down into a mush - there’s no need for mashing.
At least we can be proud of our cheeses.
More cheese varieties than France and Italy put together according to @GrumpyGouda.
How many English sausages have you actually eaten from the following list:
Cumberland
Newmarket
Oxford
Lincolnshire
Black pudding
Gloucester
Yorkshire
Suffolk
Pork and apple sausage
Spices and herbs and other ingredients in traditional English sausages include mace, cider, sage, ginger, cloves, nutmeg, pepper, lemon, marjoram.
What does a bratwurst have in it?
This clearly comes from someone who knows nothing about British cuisine and who clearly has weird tastes.
Bratwurst and Sauerkraut as flagship offerings from Germany? You’ve got to be kidding.