Last weekend, I flew with T up to Newcastle to visit my parents and my Nan. O stayed behind in Devon with the girls. I think he probably drew the short straw in the whole arrangements as he was faced with the daunting prospect of … putting L’s hair into a bun for her ballet class on Saturday morning!
One of our favourite specialities of the North-East is Jesmona Black Bullets. When I was little, I just assumed that everyone knew about ‘Jesmona Blacks’. Small, hard, minty boiled sweets, they were a regular Christmastime gift in our family. It therefore came as a great surprise to me when I discovered that not only had my husband never come across them before, but also the entire population of the South of England was seemingly oblivious to these distinctive black and white tins of minty balls.
Since we were down to our last ‘Jesdomona’ (as L calls them), and since I bought a replacement tin during my all-too-brief trip up North at the weekend, I am hereby seeking to introduce Jesmona Blacks to a wider audience across the North-South divide.
And if anyone needs further convincing, then I must note that the tin has a multitude of uses besides being a smart storage container for the bullets. My skills in turning out cakes from loose-bottomed cake pans were greatly improved when I first thought to use a tall tin of Jesmona Black Bullets as a stand for the cake, allowing the sides of the hot pan to fall away from the loose bottom and down to the worktop. All things considered, I would certainly include a tin of Jesmona Blacks among my list of essential cake-making equipment!