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Your e-Mails

Monika Duhig Weston's Wagon Wheels Review	Hello again nicey and family, Just perused an email on your site about WWs and realised that here in the Great Southern Land you can buy lots of different types of wagon wheels viz standard WWs - one to a packet in regulation size (largest in the world now? - gotta love it) biscuit sized in packs of 12 in standard WW flavour, strawberry choc (ie they are pink on the outside and taste like it) and vanilla choc (they are white - what IS the purpose of white chocolate?) mini sized in double choc and jaffa You can also buy Korean 'moon pies" by Lotte - they look like pregnant WWs and taste stange - no jam, funny oriental marsh mallow and a VW bug kind of profile. Choc bikkies are out of control in this country - saw some Kahlua flavoured slices (a mint slice with Kahlua cream) and a Black Forest gateau flavoured slice as well. Too much Wish I could get eccles cakes out here....sigh
	Nicey replies: Hi Monika, Wow sounds like the WagonWheel has really wigged out since joining Arnotts.
Brian Barrett	Dear Mr Nicey, If Monika Duhig lives in Melbourne, she'll find lovely hand-made Eccles cakes, made by a pastrycook from Lancashire, at JT's Bakery, Pinewood Shopping Centre, Mount Waverley. Can't eat 'em meself, now, because of diet restrictions. Greeties, Brian
Monika Duhig	Dear Nicey, Thanks for the great site (and thanks to contributing readers/authors).  As an Aussie living in your wet islands I came to adore the eccles cake and a hot drink, practically anytime, really.  I wanted to know if any Brit company distributes eccles cakes down under - please, somebody......it is too tragic that I and my recently converted sister should be EC free.    Specifically the Lancs company that makes them in Manchester and stacks them in a cellophane wrapping - can't think what the brand is and manufactured in Manchester is probably dodgy but whatever they had in them was utterly addictive (heroin?) but really, any EC of comparable quality will do Ta Monika Duhig
	Nicey replies: Monika, Regrettably I don't think thats a likely scenario. Still maybe somebody knows different. As for the secret ingredient, I think its simply our old friend butter which makes the pastry so tasty.
Brian Barratt	Esteemed Mr Nicey, A local bakery, called ET's for some Italian reason, has started making Eccles cakes. I'm not sure if these qualify for mention, but here goes: The texture is excellent, the fruitybit superb, but they have sugar sprinkled on the top. Shouldn't this be a cooked glaze rather than a raw scattering? Ever your 'umble, etc., Brian Barratt
	Nicey replies: Mr Barratt Bit of both I thought, although I would have expected an egg glaze to be mandatory.