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Eoin O'Donnell
Custard Cream Review |
I said to people in my job that Custard Creams are probably the nicest biscuit ever. (I was being nice by saying probably. They ARE the nicest biscuit ever). To which he replied with a derisory voice - 'you must have had a deprived childhood'. Absolute rubbish. Custard Creams are a fine example of whats right in the world. Dignified and reliable. Even the cheaper ones are still a decent quality. And a biscuit with a baroque design deserves all the plaudits. No underhanded tactics with fancy names the Custard Cream says what it is (sort of) and delivers it in a classy way. I can even dunk them. Oh and my job provides free biscuits and, yes that's right. There's custard creams there. That's why I won't leave. (sort of) |
| Nicey replies: The custard cream is a classic biscuit whose stature in the biscuit world cannot be undone with a throw away snide comment. Indeed such biscuits (the bourbon, digestive, rich tea to name but a few) have transcended into another realm of biscuit existence which goes far beyond any partisan company allegiances, fads or standard product lifetime curves. They are now timeless classics whose purity of design and purpose can put us back in touch with the essence of a cuppa and a sit down. Those who are blinkered and unwilling to appreciate such glorious simplicity have our sympathy.
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Rosalind Levy
Custard Cream Review |
When I was treasurer of my union branch way back in the 1970s, one of my duties was to buy the tea and biscuits for the meetings. It was then that I discovered orange creams. These are very much like custard creams but with orange filling not vanilla. They are divine. Are they still for sale? It's a long time since I've seen them on a supermarket shelf. Perhaps an orange cream spotting competition with my grateful thanks as a reward?
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| Nicey replies: Every so often we get a mail from somebody trying to track down some Orange Creams. The last ones I saw in the wild were in the biscuit aisle of an Iceland as part of a three pack of custard, orange and coconut creams. The Iceland in question has since been demolished and a whole new set of of shops built, so it was a while back.
I have seen various flavoured cream biscuits originating from Ireland, such as raspberry creams and these were made I think under the Bolands brand which was used by Jacobs. These could occasionally turn up in the UK in small grocers and the like. Since the acquisition of Jacobs in Ireland by Fruitfield in 2004 I'm not sure what has been happening with the Bolands brand, or products. However we have heard that the Irish have fixed their Club Milk back from the rubbish raft format adopted in 2001 to the proper sandwich format we all know and love, so they certainly seem like a force for good.
Yes I am aware that I have completely wandered off the point now. |
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Emma Marshall
Custard Cream Review |
Ah, when I was younger custard was always Bird's. In fact, an offer of 'nanas and custard was usually turned down with a "can I just have the custard?".
Then we upped and moved to more southern waters, where there was no Bird's (or even custard creams!), and the natives preferred something rather vile called Ultramel. This way too viscous stuff came out of a tetrapak carton and was an unnatural shade of yellow. Strangely enough, I went off eating it altogether. (Although I would still eat far too many custard creams if I could get my hands on them).
My husband and I have now moved again, to another southern clime, where I managed to find some ludicrously priced Bird's powder (and some custard creams!). Since making it for hubby, I've realised that I actually do like the stuff. In fact, I like it even more when I make it myself from eggs, sugar, vanilla, etc. I like it kind of 'tuesdayish' I think. Runny (or Creme Anglais-y if you want to be posh). It just musn't come ready made out of a carton. Eww.
Thanks for the bittersweet reminders of my favourite biccies. Think I need some tea now.
Emma Marshall
Brisbane |
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Greg Shailes
Custard Cream Review |
Hello Nicey,
Greetings to TheWife and the Younger Members of Staff. I was listening to Radio Two the other day and there was a short item about the number of youngsters drinking tea. Apparently a recenty survey shows that its on the up, but unfortunately I didn't really catch all the details though as I wasn't really paying attention. I wondered if NCOTAASD-HQ had heard anything?
I must say it's jolly good news if it's true. I'm certainly doing my bit by espousing the benefits tea-drinkership whenever my son will listen. Additionally I've been bribing him with Custard Creams. (Not a biscuit I'd normally give away as I'm rather partial to a packet or two dunked in a nice hot cuppa, but I recently left work and it thanks to my reputation as a high-volume biscuiteer my leaving gift was a catering pack of Custard Creams from the cash and carry. Bliss)
Anyway keep up the good work, some days your website is the only thing that keeps me going (except tea of course). |
| Nicey replies: Hello Greg,
They may have been talking about this story
Apparently tea drinking is up in the 20-34 year old bracket for the first time in 3 years. Seems that tea is giving those fizzy drinks with all of their various dissolved bits and bobs in a run for their money. Never mind the health benefits its less plastic bottles to bulldoze into landfill.
Good work on the Custard Cream eating too. |
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Margret Spencer
Custard Cream Review |
Hello, Nicey:
I ran across your site today while looking for a way to buy Hobnobs over the Internet - WOW, what a tremendous amount of work you've put in! It's great, thanks.
I have sort of a "dumb American" question for you, so please be patient. (I have a slew of English cousins, but most don't have email.) Are "custard creams" the same thing as the "custard tarts" that the character Lionel loved in the TV series "As Time Goes By"? Or is a custard tart more like a small pie crust with a softer/more liquid custard center, as its name might indicate? I've always wondered.
Thanks much. Margaret
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| Nicey replies: This Lionel chap has been mentioned to me before, but I've never seen that programme in the UK. Anyhow you are right, a Custard tart is an individual or 8 inch (usually for the big ones) sweet pastry case filled with egg custard and with nutmeg sprinkled on top. A custard cream is exactly as we have showed in our biscuit review two shortcake biscuits sandwiching some vanilla flavoured soft icing.
Wonder no more. |
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