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14/10/2008
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The stuff from before on NiceCupOfTeaAndASitDown ...

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Jaffa Judgement

A NiceCupOfTeaAndASitDown special report

It’s been a good while since we did a big in depth multi-review of a complete genre of tea time accompaniments. Actually we’ve only done one so far, the Fig Fest, and that was years ago wasn’t it? So with all that’s been happening in the Jaffa Cake arena over the last few months we thought that our long overdue Jaffa Judgement should get the green light.
We’ll be taking a look at these new developments and also looking at possible Jaffa futures in this growing sector of hot beverage accompanying snacks. We might also tackle a few old chestnuts to ease the load on our in box as people will no doubt feel the need to tell us the difference between cakes and biscuits again.

Your Jaffa Cake views

Biscuit City

A NiceCupOfTeaAndASitDown special report

Here at NCOTAASD we have had an unprecedented response to the building of the Biscuit City in Selfridges basement which we reported on back in January. So fervent has the interest been that we felt we had no other choice than to personally investigate.

So whilst only halfway through her 11am mug of tea and second fig roll, I whisked Wifey down to the station and bundled her on the next train to London, with instructions to get to the bottom of it all. You can read Wifey's special report here.

2006 Year of Custard?

Desktop sized custard picture for download.

Yes we've had weeks and months for one thing or another, so we thought wasn't it about time we had a whole year for something. What better than that king of pudding lubricants; Custard. Its been the mainstay of proper puddings for generations and the muse for such tea time classics such as the Custard Cream biscuit and the Custard Slice cake and its the middle layer in a trifle.

In the olden days custard was made using eggs, sugar and milk and flavoured with vanilla, all very lovely of course, and indeed some people still do this to this day. When in 1837 Mr Bird's wife who was allergic to eggs complained about the lack of custard in her life, her devoted husband Alfred formulated Bird's Custard powder based on cornflour. Thus proper custard was born.

In 2006 proper Custard is under threat not only from other puddings but also by its own ready made versions in cans, cartons and tubs, which is marginalising Custard powder. As Nanny Nicey found out at Christmas you can't make a structurally sound trifle using the ready made stuff.

Of course Custard is fantastic stuff which I could go on and on about, and who knows if we get some emails I may even make a web page and a little custard icon.

Your Custard Views

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