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Marvelous job on the book, I chortle through my tea breaks at work with your lovely book in my hands (can make dunking a bit tricky, mind you).
It might interest you to know that where I work is a milkshake bar called ShakeAway (please do log on at www.shakeaway.com theres a picture of me "Scarlett of the Brighton shakette clan" and a rather fun game involving a space hopper and seagulls, anyway I digress...)
At ShakeAway we make milkshakes out of just about everything you can imagine, including some old favorites of yours, the jaffa cake, digestives, hob nobs, bourbon creams, jammie wagon wheels, bakewell tart, custard creams and jammie dodgers to name but a few. There is a full list of ingredients on site for you to marvel at, 150 in all, and still the list grows. We have recently added sugar puffs, crunchie nut cornflakes, caramel shortbread and double decker.
It may be considered as biscuit dunking herecy, but I'm going to say it anyway; Since working at ShakeAway I have discovered that those little black circular American Oreo Cookies make for very good dunking, apart from leaving little black specks in your tea. They are similar to bourbons in their taste, but the white cream in the middle adds something a little extra special.
|Nicey replies: I think I would need to see this all first hand in order to be convinced, although with your growing empire it appears that people like liquidised biscuits. You certainly have a lot of useful flavours in there including Custard, and Custard Creams covering all possible bases. Horrah! for all your mad milkshakes.
Do you serve tea?
||Dear Nicey and Wifey,|
A while ago, I saw one of your readers posted a link to a website where somebody had tried to make a massive Jaffa cake (which didn't quite work, possibly because they tried to shoehorn it into being vegan). Anyway, as a Jaffa cake enthusiast I gave them link to a few of my nearest and dearest, and my friend sent me back a link to this site, where they do the same thing with lots of biscuits and snacks, including a rather wonderful Giant Party Ring and Giant Tea Cake. There's also another Giant Jaffa Cake attempt, only marginally more successful.
Anyway, hope you enjoy it as much as I do.
With cakey love,
Lizzy Arnott x
PS. I've contacted you before about a debate in my office about cakes and buns - we're a tad obsessed with any kind of tea accompaniment. So I thought, as an office project, we should try to contribute to pimpmysnack, but we've had trouble coming up with something that should be made massive. Any ideas?
|Nicey replies: Giant Fig Roll.|
Husband and me did a big of a Jaffa survey a while back, though we were only comparing McVitie's, Sainsbury's and Aldi's. Aldi's were the winners by a long shot. They are smaller but the choccy is thicker and tastier and the orange is orangeyer.
They also occasionally do grapefruit jaffa cakes which are fantastically good but they've not been available for a year or so now. Have yet to try the new lemon and lime or blackcurrent ones but doubt they'll compete with the Aldi's grapefruit version.
Brilliant website - keep up the good work!
|Nicey replies: Lidls do a very good Jaffa Cake too.|
||Hello there. In response to your new feature on the worlds of jaffa cakes and its varieties, i would like to ask if anyone in your team remembers a variety called pimms. These were based around a three part structure like todays jaffa cakes but had, i think, strawberry or maybe cherry filling with white chocolate on top. I must have had these about ten years ago at least but can remember their flavour as vividly as though i had just had one. Surely this was no fevered dream? what has become of these beauties? Please help me!|
|Nicey replies: Sure they were made by Jacobs and had a Cherry Jam filling. The white chocolate had fine lines of plain chocolate which had been raked. I haven't had one since the late 1980's so I'm not sure when they ceased production. Given that Jacobs would have been owned by Danone who also own LU who make the Pims in our multi-review one has to suspect this had something to do with it.
Having tried these new fangled Jaffa Cakes in both the Limey and Blackcurrant flavours I have to vote that Iím all for innovation.
Not so keen on the Blackcurrant ones as I found the flavour a little over powering, especially when hogging down a whole packet. The lime (are they lemon and lime?) possibly needed to be a tad sharper but this is only my Ďumble opinion.
Do you think there is any chance of a custard or even sausage flavour Jaffa?
|Nicey replies: We may have to wait a while for the sausage ones, or Tandoori for that matter. Custard could be made to work but I would suspect you would need a quite a large smashing custardy bit in the middle for it to be effective. Much as it pains me to say the French could probably pull this off using the Pims technology.|