Angel Delight

For the Fairport Convention album, see Angel Delight (album).
Angel Delight
Butterscotch Angel Delight.jpg
Butterscotch Angel Delight
Course Dessert
Place of origin United Kingdom
Created by Bird's Custard
Main ingredients Real Fruit, milk
Variations Strawberry, Butterscotch, Chocolate, Banana and more.
Other information Produced by Premier Foods
Cookbook: Angel Delight  Media: Angel Delight

Angel Delight is a powdered dessert product produced in the United Kingdom. It is designed to be mixed and whisked with milk to create a mousse-like sweet dessert.

Angel Delight was launched in 1967 by the Bird's company with a strawberries-and-cream flavour. By the 1970s, Bird's had doubled the market for instant desserts. After a lull in popularity during the 1980s, a revival campaign, featuring Wallace & Gromit, was run in 1999. In 2006 the brand was the best-selling line in the UK instant cold desserts sector.[1]

Angel Delight contains no gelatin and is thus suitable for vegetarians. However, the product does contain milk products and therefore not suitable for vegans.

Contents

VarietiesEdit

Angel Delight is currently sold in five flavours: strawberry, butterscotch, chocolate, mint chocolate, and banana. Two no-added-sugar variants in butterscotch and strawberry flavours are also sold. They are available in three variants: four-serving packets, twelve-serving tubs, and single-serving ready-to-eat cups.

Discontinued flavours include black cherry, blueberry, peach, lime, lemon, blackcurrant, bubblegum, tangerine, vanilla ice cream, Forest Fruits, popcorn, candy floss, butter mint, and raspberry.

PreparationEdit

To prepare an Angel Delight dessert, a single 59 g packet of dessert powder is added to a bowl containing 300 ml of milk. This is then whisked, either by hand or with an electric mixer until the dessert is smooth and creamy, and left for approximately five minutes to set.

ReferencesEdit

  1. ^ Barkham, Patrick (12 July 2006). "The power behind Angel Delight". The Guardian. London. Retrieved 25 March 2015. 

External linksEdit