Sacrilege or Sense?

[sunnybob]

Psst, Andy, pass this recipe onto ETH, sharpish mate. We cant have you mainlanders going without.
https://www.stylist.co.uk/life/recipes/ ... sics/42286

 

[AES]

Wouldn't work mate. Like many other such institutions, ETH is known to suffer from the "NIH syndrome" (= "Not Invented Here")

P.S.I understand that they're quite clever chaps and chap-esses really

 

[Suffolkboy]

I like Jaffa Cakes myself.

 

[Tasky]

So real I've eaten Ouma* rusks raw. Un-dunked.

TBH, I'd have been more impressed if you'd done that with a home-made batch, which tend to be more like solid rock than simply concrete.
Ouma are actually quite soft and easy to eat raw - I do this an awful lot, especially with the apple & raisin ones, while I'm waiting for the kettle to boil.

Just the once, mind you. I'm not a slow learner.

So just enough to get your Man card, but not enough to qualify for the SBS...

I am confused, should I be sharpening my chisels using digestives or hobnobs? What do I use for stropping, rich tea?

Hobnobs first, then on to the digestives, then on to Nice.

Are custard creams used as stropping paste?

You can, but it works just as well on a rich tea. Rob Cosman™ sells his own brand, which does almost as good a job but costs $475 for a week's supply.
However, Paul Sellers has been stropping his on a used tea bag for fifty years, which is cheap, effective and what the older generation of professional woodworkers have always done.