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Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

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Your e-Mails

Fig rollsBiscuit tinCheese please
Nicey replies: Phil,

Thanks for getting us back on to a sensible topic. My personal call would to class the Cheddar as a savoury cracker, and not a biscuit. Given that its a savoury rather than a sweet product I feel happy with that. Also Cheddars would need some form of quarantine from other biscuits if placed in the same biscuit tin confinement to their packet. Other wise you might end up with cheesy custard creams or some other embarrassing problem.

Having said that a school friend of mine went through quite a big Cheddars phase where he would have a fig roll followed by 2 or 3 cheddar chasers. The two went together very well probably a bit like having fruit with your cheese board. So I would acknowledge the Cheddars ability to mix convivially with biscuits, perhaps more than any other cracker. I'm sure it could always hang about with those Hovis Digestives if it were feeling a bit left out, as they both share an interest in cheese.

Richard and Sue Knight
Jaffa cakesCheese pleaseCustard

Custard Cream Review
Nicey replies: Hi Richard & Sue Knight,

I'm very pleased that we have contributed in some way to your very civilised sounding biscuit and booze rituals, even if we haven't sorted out your disputes.

As for News Letters we haven't done one in forever, but since then I have created a new and mighty newsletter engine for the day job and have been toying with the idea of firing it up on NCOTAASD so you never know!

Keith O'Kane
CakeFruitCheese please
Nicey replies: Keith,

Thanks for taking up the challenge on this one. Sorry to hear your cake was a bit dry, it will change its texture with keeping which is why we always leave ours a week in the tin before we tuck in. So it will probably improve a good bit by the weekend. Also as you say ovens can be very tricky. Our gas oven changes it behaviour depending on what its in it and how the heat circulates. If I have two things on two shelves then we are into the realms of needing super-computing models like those used to forecast the weather to predict what will happen. I think in our first few dabblings with fruit cake we would sometimes over do it a bit so it does come down to a bit of trail and error to get them just right.

I'm now struggling with the fact that I now seem to aspire to owning an oven thermometer. This seems a bit Heston Blumenthal-esk, and therefore counter to the free spirited and artisanal nature of baking. I can see both sides of the argument so really need to work this one through a bit more.

Keith O'Kane
CakeFruitCheese please
Nicey replies: Yes I'm slightly curious to know what it's like too. I think if the atmosphere was relaxed with the right sort of cheese and a cake that I was comfortable with then I might give it a go.

I did make the tea loaf, I think it could have had another five minutes in the oven as its just a tiny bit soggy at the top. I can see that it certainly is the sort of thing that one could fiddle around with bunging in a bit of this and that. We are about to see this little lot off in a minute with the YMOS.

Nick Q
CakeFruitCheese please