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The Bird’s brand is synonymous with custard in the UK. In 1837 Alfred Bird invented the ‘original homemade’ Bird’s Custard Powder because his wife was allergic to eggs, the traditional thickening agent for custard. Bird’s Custard Powder instead uses cornflour mixed with milk.

Today the brand provides a range of versatile, popular and easy-to-make desserts, from our Bird’s Ice Cream Mix launched in September 2011 to our Crème Caramel and Cheesecake Mixes. The entire range gives you the choice to use as is, or add your own touches, making it perfectly flexible to suit your customers and budget.

Our Complete Cheesecake Mix includes all you need, simply add water or milk. You can then add additional ingredients to change your topping, giving your menu more variety. We also offer Bird's Cheesecake Crumb Base and Bird's Cheesecake Filling, perfect to use as a base for your own cheesecake recipe.
Available as a powder, mix or ready-to-use so that you can choose the best option for you and your kitchen depending on the dessert you are making. It is perfect as an accompaniment, or as a base for your own creations. Why not add a little orange zest to create a really special custard.
Traditional Desserts & Mousse
Our traditional desserts are available in Lemon Pie Filling & Meringue Mix and Crème Caramel. Both firm favourites with the UK market. They’re easy to make, delicious and consistent, giving you dessert options that you can trust. We also have 3 delicious Bird’s Mousses, available in chocolate, lemon & strawberry.
Ice Cream
The first ambient mix ice cream in Foodservice, allowing you to make as much or as little as you need, saving you valuable freezer space and ready in as little as 3 hours. Our powdered ice cream only requires a three step process; add water, mix and freeze. With no special equipment required, it is perfect on its own or for use with any range of other ingredients - create adult varieties with the addition of a little alcohol or add fruit pieces of puree to give the younger consumer 1 of their 5 a day. For a more luxurious ice cream for the profit sector why not add milk or cream instead of water.