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Your e-Mails

Alexandra Jenks
Vending machinesCustard
Nicey replies: Yes we have received quite a few emails from people now owning up to drinking dilute instant custard. Perhaps vending machines should switch from soup to custard.

Keith O'Kane
Vending machines
Nicey replies: Given how many people you see not drinking the soup you have to wonder how long that stuff has been sitting there.

Chris Rayment
Nicey replies: As you know Chris I'm not one for recipes but here is my trifle construction plan. In a measuring jug microwave one strawberry jelly in with a few tablespoons of water till its melted. Add a tin of strawberries in light syrup a hefty slug of cream sherry and make the whole lot up to a pint with cold water. Bung it in the trifle bowl and allow it to set. Take one pack of trifle sponges (you can use other sponges if you like but trifle sponges are best) and arrange them on top and douse them with a bit more sherry. Next cover in a pint of proper custard (not carton, not tub, not instant made with water, proper Birds custard made with milk), and allow to cool. After it has chilled in the fridge, whip up a pot of whipping cream and spread it on top. Then just before serving deploy hundreds and thousands or grate over some dark chocolate shavings.

Geoff Schofield

David Weston
Nicey replies: I like custard skin, its a treat. Blancmange is also wonderful, especially when deployed in its guise of pink custard or chocolate custard over school sponge pudding. I'll have yours if your not going to have it.