Jaffa Cakes

Originally posted by Our Blobby of Singapore (or is it East Croydon?) evening classes - now there is a thought...but I'm usually snoring away by the time your evening comes along

The beauty of the Internet ! You could run your classes in YOUR evenings while we're bored at work, in the morning ! Jaffa Cakes are a necessity in the morning

Originally posted by Hannah who's got a lot to learn, apparently, no offence It works with ordinary digestives...

That's the Beginners level in Blobby's classes. Then you graduate to Chocolate covered digestives (Intermediate) and, if you've passed all tests, you get to enrol into the Advanced class - Jaffa Cakes !

Originally posted by Black no sugar That was the engineer's description of perfect dunking - impressive or what? Does it work with chocolate digestives? Do you run evening classes? Do I need to bring my own coffee? Do you get Jaffa Cakes in Singapore or do you have to smuggle them from England?

chocolate digestives - never tried it but it does work with plain chocolate hobnobs...

evening classes - now there is a thought...but I'm usually snoring away by the time your evening comes along.

bringing your own coffee would be essential, then we could do a whole session on the best coffee bean to use with multiple tasting sessions just to make sure.

Of course we can get jaffa cakes here - and hobnobs, digestives, bourbon creams. We can even get plain chocolate maltesers...

Discovered the best thing ever. Jaffa Cake and Marzipan sandwich. Two Jaffa cakes choco side in the way with a lump of marzipan in between. aaahh the best ever. esspecialy with a can of cherry coke (not doctor pepper)

Originally posted by turnturtle Originally posted by Blobby Don't these people know that chocolatey orangey things should only ever be dunked in freshly brewed coffee... dunking a jaffa cake's always a no-no- it might seem like a good idea but the chocolate melts into the beverage causing a total imbalance in the chocolate:orangey-bit ratio.   This has the adverse effect of increasing the dryness of the  actual cake element,  creating a clagging feeling in the back of your throat- indeed it could be said that dunking to provide added  'wetness' to a biscuit is great, however as Jaffa  Cakes are not biscuits, one should always refrain as it's counter-productive. NB: As a Jaffa Cake is officially not a biscuit, it's exempt from VAT in the UK- excellent, we can continue to enjoy the snack of choice, and the Tax Man doesn't see a penny!

You need to improve your dunking technique then...this is not your traditional biscuit dunk (3/4 in, up and down three times and then swiftly and smoothly to the mouth before it crumbles)... this is a much more refined act that adds to the jaffa cake in the same way a perfectly executed roll tack adds to your light wind speed out on the water...

1) Keep the jaffa cakes in the fridge (an essential starting point in the tropics and really improves the orangey effects).

2) Make a cafetiere of coffee (so the coffee is not too hot)

3) Use a broad rimmed coffe cup - more of a bucket really - the sort of thing you get your chocolat chaud in when breakfasting in france...

4) A swift dunk immersing no more than 1/2 the jaffa cake...pause briefly for the inevitable drip...

and then savour the results - no damage to the chocolate orangey bit ratio, a slight moistening of the cakey part and a delicious coffee and caffeine kick before the orangey tang...

 

Originally posted by Matt Jackson Just as a matter of interest, the Distibution manager for United Biscuits sails a Contender. I wonder if there's a link?

Who is that then?

And can they sponsor us? At least some free samples...