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Your e-Mails


Iced Gems Review
Nicey replies: Yes I see that you have a HobNob your URL icon on the site. Of course if I were to don my biscuit anorak I would say that the HobNob has only been linked to Reading for the last 3 years since United Biscuits (McVities) acquired Jacob's UK based business and so inherited the Huntley and Palmers brands that had previously passed to them, there by traces back to Reading. I don't suppose you fancy informally being called the Iced Gems, which would be more accurately portray the clubs local heritage?

Andy Jenkinson
ChocolateFig rolls
Nicey replies: Aren't fig rolls terrific! Given my current diet status all fig rolls sound brilliant whatever is going on with them, so I'm in. I don't know what Theo, Duncan, Deborah, Peter and the new chap think. Duncan Bannatyne could flog them in his health clubs to people as they leave the gym.

Keith O'Kane
Fig rolls
Nicey replies: Good to hear from you, but I'm genuinely surprised on your stand point on the Fig Roll. Put it this way when I want to debunk the moisture content argument as the 'is it a cake biscuit?' yardstick, I trot out the Fig Roll as an example of a classic biscuit with a high moisture content.

So I guess Vicki can continue with her guilty pleasures. Mind you maybe she could justify a giant 'pimped' fig roll on these grounds! Although it might have dire consequences for her social life and render her housebound for a few days.

Nick Q

HobNob Review
Nicey replies: Nick,

Good to hear from you again. Important to get your boiler sorted quickly and efficiently in the middle of February so I think you are right to go with the HobNob. It strikes that happy middle ground very well, but possibly a Fruit Shortcake would perform much the same. If the job looks like taking a day or two and you develop a convivial rapport then may be you could finish up with a few Penguins on the side as 'bonus'.

Of course if you are out at work whilst the tradesmen are at work then your choice of biscuit will be even more important as it is essentially part of the dialogue between you and them. A quick glance around your home will in their minds already pre-dispose you to leaving out a certain type of biscuit and you don't want to come in below or above that mark for the reasons you have outlined.

I'm sure it will be fine.

Paul Masters

Custard Cream Review
Nicey replies: Well we are not entirely sure, but I did take part in a TV program for ITV about the custard cream and learned a few new interesting facts.

The baroque markings are in-fact Victorian fern fronds which were in vogue in the latter half of the 19th century. The Victorians were also very keen on puddings and the new eggless Birds Custard powder introduced in the mid 19th Century was being referenced in the Custard Cream.

We believe that the Custard Cream was probably more likely Huntley & Palmers (Reading) rather than Peek Frean (Bermondsey South London) as Peek Frean claim that their first cream sandwich biscuit was the Bourbon, which seems to date more recently than the Custard Cream. Another company who dates from the same period and with a long association with the Custard Cream is Crawfords, now part of United Biscuits. Its entirely possible that it was indeed Crawfords who produced the Custard Cream, they were based in Edinburgh but opened a new factory in Liverpool in 1897. This is about the time the Bourbon was introduced (1910) which indicates that the mechanisation required to produce a sandwich cream on an industrial scale was in existence.

So none the wiser really. As you can tell from your reply from United Biscuits this stuff is not easy to discern.