Ginger Nut Review
|Dear Nicey & Wifey,|
I have to admit to having dropped out of the biscuit game for a number of years due mainly to an expanding waistline and the paucy of decent produce now I'm resident in Australia. I do however seem to remember the ginger nut as THE dunking biscuit of all time, in fact it was the only safe way to eat it when I was growing up. We had a family receipe that involved soaking a packet of ginger nuts in an orange juice and alcohol mixture and covering in a kind of thick creamy icing that caused the biscuits to soften and it was served as a dessert. Unfortunately this has long been lost and I'd love to re-acquainted with it if any of your readers are familiar with something similar.
I have to say I really enjoyed your comments on the Abbey Crunch as they were one of my favourites and although we can get imported Hobnobs over here they just not the as good as I remember the Abbey Crunch to be. My all time favourite was the Bourbon.
One very good thing discovered over here is a brew by the name of Dilmah which makes an excellent cuppa. I hope it has made it over to Blighty as it really is top stuff. Perhaps you could add a section of favourite teas to the tea page and include it.
|Nicey replies: Long time NCOTAASD contributor Brian Barrett has long championed that Dilmah tea, which I think is available in the UK too.
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.|
Further to the discovery of a giant bourbon the other week, my friend Ben unearthed this slightly less successful attempt at a giant jaffa cake. The ideas are sound, but then she goes and ruins it all with needless vegetarianism...
|Nicey replies: Actually the whole thing looks like a disaster despite its vegan credentials, but top marks to her for even bothering and taking photos of it and making a web page and so on.|