Your Views

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Your e-Mails

Alison Debenham	Hi Nicey and other fellow custard-lovers! I think your correspondent Paul should have complained under the Trade Descriptions Act if he only got half a pint of custard. But then I suppose you'd get the Health and Safety Executive saying that it wouldn't be safe to have a bottomless jug in case somebody got scalded. And then there's the Weights and Measures people - it's a bit of a minefield really, isn't it? I suppose one can only hope that, having polished off the first jug-ful, you find another full one appears immediately, as if by magic, on your table. I suppose the opposite and ultimate disappointment would be to have your pudding fashionably "drizzled" with custard. TTFN Alison
Paul Coupe	Hi Nicey, Last weekend I found myself at a Toby Inn Carvery place in Sheffield, and was tucking merrily into a shivering tower of beef and yorkshire puddings with all the trimmings when thoughts turned to pudding. Imagine my delight when I spied on the menu a steamed treacle sponge which came with 'a bottomless jug of custard'. This was it, I had found the Holy Grail! Of course I ordered immediately, and regretted not bringing a suitable custard-carrying container with me. A children's paddling pool in the back of the car maybe. Anyway, it turns out that bottomless means about half a pint. I was disappointed, but at least it saved me the mess of having to empty my coat pockets of custard when I got home. To be fair it was a very nice tasting half pint. Have any of your other correspondents located the actual bottomless jug of custard at a Toby Inn? It would be worth travelling any distance to see. With my oil tanker. Cheers, Paul
	Nicey replies: I think you dealt with that very well, I wouldn't of put up with anything less than about 2pts calling itself bottomless. The younger members of staff can easily see off half a pint each.
Janet	Hi, Just to let you know your site was shown on morning Canadian TV here in Vancouver today Feb 15th. Seems they think the British are pretty darn crazy having a site dedicated to biscuits and custard! They all hate custard - but it's lovely stuff....keep up the good work and by the way Rich Tea and Bourbon are the best! Janet
	Nicey replies: We may be odd but at least we have a special Canada icon (as well as Custard one).
Tomsk	Greg Shailes mentioned 'lashings' and 'dollops' as standard custard measuring units - I reckon there's a subtle qualitative as well as quantitative difference. Lashings sounds far more liquid (less viscous) than dollop - same sort of difference as a 5W-30 engine oil versus an NLGI No2 grease for the lubrication engineers out there. A dollop would also certainly be smaller than lashings, and might just stay on top of a piece of that jam sponge pudding, while lashings would flow down all the edges and round the bowl until the sponge was swimming in custard. Which takes us dangerously near to thin swampy custard as found in horrible cafés in Harrogate. Which leads us to a linguistic problem: what if you want large quantities of thick custard? Do you ask for 2, 3, or 4 dollops? Or take a chance with 'lashings of custard please'? cheerio, Tomsk
	Nicey replies: I would have thought the next units of measurement would be a 'dribble' for something less than a dollop and 'bucket-loads' for something greater than lashings. As for multipliers I think they are best avoided, you would be far better placed arguing that you had asked for lashings of custard but had only received a dollop rather than you had requested 3 dollops. Just ask for lashings of thick custard, or maybe a bucket-load.
Racheal Oliveck	Dear Nicey Real custard is brilliant and much better than the ready made rubbish. In fact, Nigella's new book contains several recipes featuring custard powder. We've just returned from holiday in Norway where custard seems to play a huge part in daily life, most notably in the Norwegian School Bun - a bun with custard in a sort of well in the middle, with icing and dessicated coconut on the top. A Norwegian friend tells me that this is the only cake/bun children are allowed to take to school, to make sure no one feels better or worse than anyone else due to bun inequalities. Typical Scandinavians. Regards as always Rachael
	Nicey replies: You see I was interviewed once by a lady from Norway and she didn't mention this at all. It's funny how people take such things for granted such as standardised educational custard buns, where as clearly they are a thing of wonder. Also it does beg the question as to what would happen to those non conformists who maybe fancied a squirt of jam in their bun or maybe something with a few currants in too.
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