Wendyl must have shares in Chelsea Sugar Refinery touting this recipe

A reader emails about Wendyl Nissen.

Dear Cam,

I know how much of a fan you are of Wendyl and her columns, so I thought you would find this amusing:

Our dear friend Wendyl is quick to point out in big headline letters that there is “plenty of sugar” in Aunt Betty’s Chocolate Pudding – in fact 9 teaspoons of sugar per serving.

She then kindly provides her own “preferred” family recipe for Chocolate Pudding which contains 1 cup of white sugar and 1 cup of brown sugar. 

Assuming the same six servings per pudding, I calculate that to be roughly 2 cups x 48 teaspoons per cup = total of 96 teaspoons.   Divide by six servings gives you 16 teaspoons of sugar per serve.   Almost double the amount compared to the Aunt Betty’s one.

Pot calling the kettle black I would say.

The shameless  of this fool is astonishing. She also goes on to make the product that is getting this weeks hatchet job sound like a veritable cocktail of poisonous chemicals. Listing all the ingredients with full chemical names.

I wonder why she doesn’t likewise call white sugar what is is known chemically which is  a disaccharide, with the general formula C12H22O11.

Nasty sounding…and in Wendyl’s own recipes.


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As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

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