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Your e-Mails

Noo Saro-Wiwa Custard Cream Review	As someone who has worshipped the Custard Cream for over twenty years I am a little shocked, if not slightly outraged, by the way in which you and others prise apart the biscuit in order to access its creamy innards. This desecration shows not only a distinct lack of sophistication and appreciation, but ultimately a lack of respect for the biscuit. I would expect this sort of behaviour from a two year old learning to use his or her incisors for the first time. But by the age of, let's say ten, our pallettes should have matured enough for us to appreciate the sublime juxtaposition between baroque exterior and cream filling. In fact one can ONLY appreciate the creaminess after having bitten through the biscuit part. I can only hope that the vandalism so proudly expressed by some Custard Cream 'enthusiasts' is not as widespread as your website has led me to believe. Noo Saro-Wiwa
	Nicey replies: You could put a pack of them in a food blender to form some hypothetical cheese cake base, or batter them to bits with a rolling pin. Do you find these images upsetting too?
James Robinson Custard Cream Review	Hello, congratulations, your website has just lost me more man-hours at my work computer than any other biscuit-based website. I'd like to trace the raspberry cream, feared missing in action. I last saw them in a shop called Finefair which, in a succession of mergers and acquisitions, became Gateway and then Somerfield. I refuse to believe that such a close relative of the custard cream no longer exists on the shelves. Can you or your readers help me? Many thanks, Jim
	Nicey replies: Jim, You'll probably be best advised heading to the Republic of Ireland, and getting hold of some Bolands Raspberry Creams. I had some back in the summer. They weren't that nice actually a bit like raspberry blancmange flavouring that had gone a little astray. You may just be lucky enough to spot some in a corner shop type establishment which is where I think the pack I had emanated from.
Tim Mosedale Custard Cream Review	Firstly, good job on the custard cream slot yesterday. It's encouraging that such important things as how to eat a custard cream are brought to the television watching masses. Secondly, I witnessed a concerning event at work today. As you can tell from my appreciation of your programme yesterday, and from the fact that I appear to be a sensible chap, I'm perfectly happy with dunking. When the dunking is biscuits in tea, that is. I don't have a problem with dunking certain biscuits in, say, hot chocolate either, though I wouldn't do it myself. However, this morning I saw someone in my office dunking a weetabix into a mug of milk. While on a surface level this is no different to a nice bowl of weetabix, it just seemed wrong. It makes me uncomfortable to even think of it. yours, Tim Mosedale
	Nicey replies: Hi Tim, Yes the Custard Cream thing went well. Mind you I was alarmed that completely out of the blue Linda Barker interjected in that way she does, just when I was apparently getting into my stride. I hope they pay that poor girl from Curry's who does all the work in the adverts telling you how much the tellies and dvd players cost and so on, more money than the Barker woman who just comes on and does something annoying with her fingers. Plus she's started sending us junk mail trying to convince us to buy her settees. Any how most mornings I have to scrape a goodly sized amount of Weetabix of the facilities here at NCOTAASD HQ thanks to the younger members of staffs dubious spoon handling. Failure to do so and it sets into a hard implacable lump, which requires a pair of pliers to detach. Dunking them into milk with out protective plastic sheeting every where seems foolhardy.
Jo Willett Custard Cream Review	Hi, Must congratulate you on your thoroughly engaging site, makes my mouth water every time I visit. I would like to add to the comments following the Custard Cream review: They are pretty good dunked in port. I discovered this one day, snuggled up on the sofa with my hubby who was partaking of a few custard creams with his cup of tea. I had declined a cuppa in favour of a generous measure of Dow's Port, and, just to wind him up, I nicked a Custard Cream. In danger of having to surrender it back to him, I dunked it quickly in my port. He looked at me in disgust and said he no longer wanted the biscuit, so I ate it. I wasn't expecting it to taste very good, but to my surprise it was gorgeous. I am now on a lifelong crusade to introduce as many people as possible to this unlikely but very tasty combination. Am also very impressed by one reviewer's suggestion of prising the two halves of two Custard Creams apart and matching together the creamy sides - very cunning indeed. I am of the habit of eating both halves separately, and feeling very smug because that way I get all the cream with only half the biscuit, thus cheating the manufacturer, but I hadn't thought of matching TWO creamy sides together. I am quite excited by this prospect and need to go and buy a packet as soon as possible so I can have a go. Yours biscuitly, Jo Willett
Billy Custard Cream Review	Hello! My friend and I were recently watching an old episode of the Avengers (Diana Rigg era). They were involved in uncovering some dasterdly deads within the world of high finance and it involved having lots of very nice wine and food while looking rather dapper (in the case of Stead) or swish (in the case of Emma Peel). Anyway - during the course of the episode both Stead and Emma were offered "sherry and biscuits" at various points by the most cultured and well-mannered old city gentleman. "Mmmmmmmm" we thought. But we are at a loss as to exactly which type of biscuit we should try with out sherry. On the one-hand, some home-made light & airy biscuits with a little cinnimon - on the other something a little sharper and perhaps lemon-oriented. Have you ever tried "sherry and biscuits"? If so we would appreciate any advice you can give as we intend to become very dapper soon and feel that a good choice of sherry and biscuit to offer guests would help us on our way. If you have not tried such a combination, which direction does your biscuit sense lead you? Cinnimon or lemon? Thank you very much, Yours, Billy.
	Nicey replies: Billy, Are we talking Cream, Olorosso or Amontillado? Anyhow with a cream sherry I would have a Brandy Snap or possibly even a Gingernut. With an Amontillado what could be nicer than with a Custard Cream or an All Butter biscuit. Charming.
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