h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Nearly Bourbon Chocolate Creme Biscuits - Recipe - A69533832
Author: FordsTowel - U227087

According to the Edited Guide, some H2G2 researchers believe the 'chocolate bourbon cream' to be 'the single most perfect object known to man'.
That said, and supply sometimes failing to meet demand, here is a passable homemade version.

Nice
Is it tried and tested?

I'm unclear on what you are talking about here. Are there two types of biscuit, the Bourbon Creme and the Bourbon Chocolate Creme? What's the difference?

Which one are you talking about here?

I must say I've noticed some generic Bourbons have white fillings and some have chocolate ones - indeed, what is the difference?

I'm trying to determine how best to answer Gnomon's questions. Any help would be appreciated.

I only know that one type. It's the Bourbon that was introduced in 1910 (under the name Creola) by the Bermondsey Biscuit Company (also originator of the Garibaldi biscuit). It was apparently named after the House of Bourbo, (aristocratic French and Spanish family).

The Palais Bourbon is the seat of the French Parliament, the same way that the Palace of Westminster houses the UK Parliament.

Apparently, Sir Stepcock was a major financier of both the design and manufacturing.

It was two chocolate biscuits with a chocolate filling similar to a fondant.

Strangely, there is also a museum, less than 10 Km from London!?

Cited article:
http://www.culture24.org.uk/places+to+go/london/art25801
There can’t be many out there who haven’t sampled the delights of a Bourbon or reached for a Garibaldi as the tea tray is passed round. But there’ll be few who are aware of the heritage of these tasty treats.

However, following an announcement of a grant from the Heritage Lottery Fund, a south London museum is set to change all that.

Thanks to the £33,300 grant, the Pumphouse Educational Museum in Rotherhithe is to create a permanent exhibition that tells the story of Peek Frean & Company’s biscuit factory.

"Everyone loves a good biscuit or cake with their cup of tea; some would say it is a British institution which people have enjoyed for generations," said Sue Bowers, HLF Regional Manager for London.

"HLF is delighted to be supporting a project which will remind us how this most tasty of traditions began. Peek Frean & Co. played a crucial role in developing Southwark’s unique character; this project will ensure everyone can celebrate that inheritance."

The famous Peek Frean & Co logo. Courtesy Pumphouse Educational Museum.
Based in Bermondsey from 1866 until 1989, Peek Frean & Company was the first mass producer of biscuits and invented household favourites such as the Garibaldi, and Bourbon. In more recent times the company created such loved snacks as Cheeselets and Twiglets, not to mention Queen Elizabeth II’s almost two-metre tall (six feet) wedding cake.

The HLF grant will enable the Pumphouse Educational Museum based in Rotherhithe to create an exhibition of their collection of Peek Frean artefacts, ephemera and photographs.

Some items were given to the museum in 1989 when the factory was closed, but the curator at the time was also able to save a number of artefacts from a skip as the company cleared out. Over the last four years, the Pumphouse’s Caroline Marais has been applying to various funding bodies to try and get enough money to create a lasting legacy.

Speaking to the 24 Hour Museum, she explained that the news of the HLF grant came in December and described it as "a wonderful Christmas present," adding: "It has been a long struggle and I’m just really pleased that it has happened."

Many of the company’s former employees still live locally and, as Caroline explained, the exhibition will provide them with a real connection to their past: "Anybody that comes in," she said, "will say 'I knew somebody who worked in the factory' or 'I worked in the factory'."

The huge wedding cake made by Peek Frean & Co for HRH Queen Elizabeth II's wedding. Courtesy Pumphouse Educational Museum.
The fact that many former employees are now rather elderly, added Caroline, makes it important that any lasting tribute should be created in their neighbourhood.

"You’re looking at people that are now around 90 years old, if not older, and because it was a local firm it is important to have it in their locality."

As well as displaying artefacts, photographs dating back to 1900 and textual information, the exhibition will include recorded interviews with former employees and even a 'smell pod' to evoke more sensory memories of the factory: "People always tell me it smelt of custard creams!" said Caroline.

It is hoped the exhibition will be ready in time for a launch event in September when local people, community groups and former factory workers will be invited along to celebrate together.

To ensure everyone can discover this rich heritage, educational worksheets for schools and a booklet providing an in-depth view on the social history of the factory will be produced.

---end of article---

Perhaps the reason I'm confused is because you use so many different names and spellings:

Bourbon Chocolate Creme
Chocolate Bourbon Cream
Bourbon Cream

- Is is Creme or Cream?

I've never heard of a Bourbon Chocolate Cream, but I regularly buy Bourbon Creams (or is it Cremes?).

Is a Bourbon Chocolate Cream like a normal Bourbon Cream covered in chocolate?

GuideML problems:

The bullet points on your Ingredients list are showing up in the left margin instead of in the text of the Entry, because you forgot to put a before them and a after them.

I'm never clear when someone says 2/3 cup whether they mean "2 or 3 cups" or "two thirds of a cup".

You can use the special code ½ for a half. ¼ does a quarter. There doesn't appear to be a code for two thirds, unfortunately.

Use ° instead of the ° sign as it displays on more browsers.

You've given all your measurements in metric except that at one point you say "every half inch".

You're correct. They're Bourbon Creams, Chocolate.

They appear to be made by several companies, including McVities, Bolands, Priyagold and others.

They're generally described as:
Crunchy chocolate flavored cream filled biscuits

I'll be glad to use the special fractions coding, although I've never seen a recipe that would call for 2 or 3 cups for normal kitchen batches. That's a bit of a stretch, as I've also never seen the '/' used to substitute for the word 'or'.

Still, great suggestion and I will use it. Thanks!

I suppose I should also metricize the 'inch' thing, too; so, thanks again!

I think FordsTowel has sadly ed. I'd like to propose Flea Market, and see whether anyone will be interested in rescuing this article as it ties in nicely with this month's theme.

<BB<

Bringing this to the top of the queue for you BB and to let you know this will be transferred to the Flea Market, this is well worth rescuing.