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Johnson said the wall safe was where the tins of custard creams were stored.

“I filled in those holes through volunteering, through being an actor, through golf, bridge,” he said over a lunch of meatloaf and custard pie.

"We had tapioca, semolina, treacle sponge pudding, as well as jam roly-poly, cake with icing and sprinkles, chocolate cake and pink custard, and more."

The same goes for frozen meals, casseroles, soups, stews and cakes, pies and pastries with custard or cheese fillings.

The FDA guidance sets a lead limit of 10 parts per billion for fruits, most vegetables, grain and meat mixtures, yogurts, custards and puddings and single-ingredient meats.