they're manufactured in Ashy de la Zouch and Ocado appear to have some - however on several of the big supermarkets' websites they appear to be out of stock
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I have to drive 60kms to the English shop to get proper ginger nuts and only use them as a base for lemon cheesecake. However, I do make a ginger biscuit occasionally when I want something more chewy and I find a very sticky home made ginger cake is the bees knees for my ginger and orange trifle with cointreau drizzle and bits of stem ginger in the custard.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
It's easy Frank. Make your favourite sticky ginger cake then layer slices in your trifle dish. Top with well drained tinned mandarines and pour over some Cointreau to moisten it all. Make a proper thick egg custard with several nuts of preserved stem ginger (to taste) chopped in small pieces then pour over the base. Leave to cool then top with slightly sweetened whipped cream and chill. Decorate with slivers of preserved stem ginger and/or toasted sliced almonds.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Obelixx, problem, on my own I would eat the lot, not good for secondary dibetes, leave it for the weekend mob and i would not get a crumb. I always made scones and by the time we sat down to tea they had gone, trifle there would be a few sticky finger prints by the time I got there, at least the finger prints would show the culprit.
Fidget do it for Xmas gatherings, especially if you don't like Xmas pud.
Frank - don't tell 'em till you serve it then you can have a wee taste and not upset the diabetes bit if you eat low GI stuff for the rest of the day.
Hogweed - This is a good one.
Sticky Citrus and Ginger Cake
200g dates , stoned
200g butter , cut in pieces
300g dark muscovado sugar
2 eggs
50g fresh or frozen root ginger , grated
1 lemon or orange , grated zest
200g self-raising flour
1 Bramley apple (about 250g/9oz) peeled and chopped into pea-sized pieces
Heat oven to 160C/fan 140C/gas 3. Prepare a 20cm round cake tin (about 8cm deep) with baking parchment.
Put dates in a bowl and cover with boiling water.
Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly then beat in the eggs, ginger and lemon zest.
Drain the dates and chop them finely. Scrape them into the pan too, and mix well.
Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Posts
Tesco have released this obscure announcement:
http://www.tesco.com/groceries/product/details/?id=268313899
Adverse weather conditions..where ?
H.
According to this https://www.ocado.com/webshop/product/McVities-Ginger-Nuts/10222011?sku=10222011&parentContainer=SEARCHginger+nuts_SHELFVIEW&voucherCode
they're manufactured in Ashy de la Zouch and Ocado appear to have some - however on several of the big supermarkets' websites they appear to be out of stock
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Well I didn't think Ashy de la Zouch was under water, I was wondering whether they had perhaps floated off.
Soggy biscuit crisis!!
Yuk!
I have to drive 60kms to the English shop to get proper ginger nuts and only use them as a base for lemon cheesecake. However, I do make a ginger biscuit occasionally when I want something more chewy and I find a very sticky home made ginger cake is the bees knees for my ginger and orange trifle with cointreau drizzle and bits of stem ginger in the custard.
Pansy if i lived near Bakewell it would be the puddings in short supply.
Obelixx, orange trifle !!! I am on the boat over, yum.
Frank
It's easy Frank. Make your favourite sticky ginger cake then layer slices in your trifle dish. Top with well drained tinned mandarines and pour over some Cointreau to moisten it all. Make a proper thick egg custard with several nuts of preserved stem ginger (to taste) chopped in small pieces then pour over the base. Leave to cool then top with slightly sweetened whipped cream and chill. Decorate with slivers of preserved stem ginger and/or toasted sliced almonds.
Thats no good for a January diet
Any chance of the recipe Obelixx for the sticky gingerbread? Sounds wonderful!
Obelixx, problem, on my own I would eat the lot, not good for secondary dibetes, leave it for the weekend mob and i would not get a crumb. I always made scones and by the time we sat down to tea they had gone, trifle there would be a few sticky finger prints by the time I got there, at least the finger prints would show the culprit.
Frank
Fidget do it for Xmas gatherings, especially if you don't like Xmas pud.
Frank - don't tell 'em till you serve it then you can have a wee taste and not upset the diabetes bit if you eat low GI stuff for the rest of the day.
Hogweed - This is a good one.
Sticky Citrus and Ginger Cake
200g dates , stoned
200g butter , cut in pieces
300g dark muscovado sugar
2 eggs
50g fresh or frozen root ginger , grated
1 lemon or orange , grated zest
200g self-raising flour
1 Bramley apple (about 250g/9oz) peeled and chopped into pea-sized pieces
Heat oven to 160C/fan 140C/gas 3. Prepare a 20cm round cake tin (about 8cm deep) with baking parchment.
Put dates in a bowl and cover with boiling water.
Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly then beat in the eggs, ginger and lemon zest.
Drain the dates and chop them finely. Scrape them into the pan too, and mix well.
Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.