Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
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Please keep your mails coming in to firstname.lastname@example.org
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||Dear Nicey and Wifey|
I just wanted to add my small voice to the pouring out of praise for that wonderful substance, custard. Indeed, there are few puddings better, quicker or more convenient than a sliced banana and plenty of custard made fresh from the tin - Birds of course. And, when it comes to Christmas pudding, why mess around with brandy butter or sweet white sauce? Custard is best, every time.
My husband disagrees. He thinks that cream is the better desert lubricant and even eats bananas and cream! Ugh! He also prefers the kind of custard that is already made up in cartons or yoghurt pot type thingies. This to my view is far too sweet and usually too thick.
I'd also like to add our family ritual for trifle creation. Slices of raspberry jam swiss roll soused in sherry of your choice or sweet wine, fresh or previously frozen raspberries, generous layer of BIrds best, whipped cream and flaked almonds. Heaven in a bowl.
|Nicey replies: Bananas and Custard are a brilliant pudding, frequently deployed here at NCOTAASD HQ when the younger members of staff have polished off all their main course. I have to admit to liking Christmas pudding with mostly custard and a dash of cream.
As for trifle, there simply isn't enough of it around.
||My wife inherits her late fathers hatred of custard. Just before he died, whilst still in hospital having undergone various operations, his surgeon came to him to try and help encourage him to begin eating again. He didn't respond as he was in a coma, but when the surgeon suggested he might try a little custard he awoke temporarily, sat up, waved his hands scornfully and uttered mournfully NOOOOO!|
I have been married for 28 years and only eat the delicious yellow sweety when visiting my old Mum.
|Nicey replies: Glad to see custard can play both the light and dark pudding roles.|
|I come from Lincoln and am very proud of the Lincoln biscuit as it is very distinctive and has a unique flavour. I now live in Scotland and can have a slight problem in getting them locally although the supermarkets do sell them. I am interested in any memorabilia that you would have on the Lincoln Biscuit as I collect this and it would help me to further my collection. I fyou have any information that could help me please e mail|
|Nicey replies: I'm very impressed that you have Lincoln biscuit memorabilia at all, ours doesn't extend further than a few crumbs and the odd empty packet. Perhaps if you could forward a group photo of your collection it would inspire us all to biscuit memorabilia collecting too. Or perhaps some of us have some Lincoln biscuit memorabilia in the family and never realised it, presumably its covered in little bumps and has Lincoln written on it?|
||We were having a discussion at work and decided we all passionately loved gypsy creams, but where to buy here in Belfast, N Ireland? My local ASDA doesn't sell them, nor does Tesco!|
|Nicey replies: As yet I don't know of any big stores stocking them, and haven't yet spotted them myself. But they are out there somewhere as we were sent the remains of a pack last year. The people who had spotted them ate most of the pack them selves and just managed to save two for us which they bunged in an envelope along with the wrapper. This was a bit like when naturalists determine that some animal is still around by finding a squashed one on the road. Keep your eyes open in corner shops and petrol stations.|
Iced Gems Review
In a day of remarkable co-incidences, I note with dismay that Iced Gems were placed as the 6th yuckiest biscuit behind the very-deserving-of-revulsion pink wafers and fig rolls. Only this lunchtime did I discover that the people who stock our mangy vending machines here at work had, in an all-too-rare moment of inspired brilliance placed a bag of iced gems in one of the machines. Having not had them for years I immediately purchased what has to be one of the all time classic biscuits and sated my desire of sugary lumps of icing and biscuit bases. This led to me idly wondering why water biscuits are called water biscuits (slow day at the office) and a quick Google later I happened upon your site by way of a review of Jamaican water biscuits. After a contented browse and some sage noddings regarding your conclusions on Jaffa Cakes, I was horrified to see the Iced Gem, that marvellous staple of kids’ birthday party food, being universally rejected by the biscuit loving public. To rub salt in the wounds, I also note that the singularly disgusting Fig Rolls somehow also figured highly in both the regular and favourite charts and that the magnificent and criminally underrated Bourbon cream being beaten by Fig Rolls in the favourites section!
This unthinkable heresy says only one thing: the biscuit eating public have been led astray. I think you should start a campaign immediately to promote these shining examples of the biscuit maker’s art and help them regain what is rightfully theirs – the number one and two slots in the regular and favourite charts and to leave the yukky chart immediately. This should be done because they are an important part of our heritage, and not at all because I am a random wackjob with too much time on their hands and who happens to like these biscuits. Not at all. Oh no.
Steve “Bourbon King” Pettifer