The custard, having been made in the morning, was left unrefrigerated and uncovered to cool in the bowl for the rest of the day.
An initial cohort and case control study found no association with consumption of custard cake.
No leftover custard cakes from any of the parties were available.
Some of the custard was put into reusable cloth pipers that were then used to fill cakes.
The environmental investigation supported this finding, identifying poor food handling practices during preparation of the custard that might have resulted in cross-contamination.
The custard-based recipe is included on page 61.
Questions regarding consumption of continental custard cake were nested amongst questions about other types of cakes and other foods.
During the hot summer months, hot custard was made and scooped from the bowl with bare hands.
