# McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g ## Commerce action policy **Price:** £2.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/mcvities-digestive-pink-raspberry-and-cream-flavour-limited-edition-232g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/mcvities-digestive-pink-raspberry-and-cream-flavour-limited-edition-232g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** McVitie's **Price:** £2.60 GBP **GTIN:** 5000168006963 **Stock:** instock ## Summary McVitie's Digestive Pink Raspberry & Cream Flavour is a limited-edition digestive, the familiar wheatmeal base under a pink raspberry-and-cream-flavour coating on one face, two hundred and thirty-two grams to the pack, picked into the Teas.co.uk curator selection as a short run worth catching while it is on the shelf.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.The coating is the point: sealed on one face it makes the biscuit sweeter than a plain digestive, slower to soften on top, and quicker to fail in a cup. Dunk the bare base for two seconds with the coating upwards, or leave it out of the tea altogether and drink something strong and unsweetened beside it.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. The dunk test, the limited-edition question, storage and pairing are also published in the detailed Q and A tab below. ## Description McVitie's Digestive Pink Raspberry & Cream Flavour is a limited-edition run built on the biscuit McVitie's is known for: the wheatmeal digestive, with a pink raspberry-and-cream-flavour coating over one face. Two hundred and thirty-two grams to the pack. The base is a digestive and behaves like one; the coating is what the limited edition is for, and the recipe behind it is declared on the current UK pack rather than here. Limited edition means what it says, and it is worth saying at the top of a listing rather than the bottom: this is a run, not a permanent line. The coating also changes how the biscuit works in the hand. A plain digestive is porous on both faces and takes tea quickly. A coated one is sealed on one side, which slows the dunk, slows the staling of that face, and makes the biscuit noticeably sweeter than the plain version underneath it. The Taste Profile Raspberry: ●●●●○ (4/5) Sweet and confected rather than sharp. This reads as a raspberry-flavour sweet, not as fruit. Cream coating: ●●●●○ (4/5) Smooth and milky, thick enough to sit as a layer rather than a glaze. Digestive base: ●●●○○ (3/5) The coarse wheatmeal crumb is still there underneath, and it is what stops the biscuit being only sugar. Sweetness: ●●●●○ (4/5) High, and higher than a plain digestive by a clear margin. The salt in the base is the only thing pushing back. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind McVitie's McVitie's is a British biscuit house and the digestive is the biscuit it is known for, to the point where it works as a national default rather than a brand choice. Limited-edition coatings are how a line that old keeps a place on a shelf that changes several times a year, and they are normally a flavour laid over the standard base rather than a new biscuit. That is the honest way to read this pack. You are buying the digestive you already know with a pink coating on it, and the interesting question is whether a raspberry-and-cream note suits a base that is faintly salty and wholemeal. Our view is that it does, in small quantities, with something bitter beside it. McVitie's heritage is British; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice, the biscuit count and the net weight all have to be read off the current UK pack rather than taken from this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: two hundred and thirty-two grams in the pack. A limited edition: a run rather than a line. There is no guarantee it returns, and we make no promise about how long we can list it. Coated on one face: which is what separates it from a plain digestive in the tin. Sweeter, slower to soften on the coated side once the pack is open, and a different proposition in a cup of tea. Contains gluten: it is a wheat digestive, so it is not suitable for a coeliac diet. Everything else belongs to the current pack. What it is not: not a fruit biscuit, not a plain digestive, and not one to put in front of somebody who dislikes sweet things. It is a confection laid over a plain base, and it is honest about that. How Does McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g Compare to: McVitie's Dark Chocolate Digestive Biscuits, 266g: the same style of base under dark chocolate instead of a pink coating, and the comparison most people will actually be making. Dark chocolate carries bitterness that a cream coating cannot, so it reads far less sweet and takes a mild tea much better. Lotus Biscoff Caramelised Biscuits, 250g: the opposite build, with no coating at all and the flavour baked into a hard caramelised biscuit. Biscoff holds its shape in a hot drink. A coated digestive does not. McVitie's Victoria Our Classic Biscuit Selection, 245g: the assortment rather than the single biscuit. Buy the selection when several people are choosing. Buy this when you want one flavour. Ideal Serving Conditions A coated digestive is a sturdier thing than a plain one, and the coating is the reason. Sealed on one face, it keeps its shape longer in a warm room and longer again over a cup. It also carries far more sugar than the base does, so what you drink beside it matters more here than it would with a plain biscuit. The Tea-Break Serve Strong and unsweetened: a proper builder's brew with no sugar in it. Tannin is the only thing that cuts this much sweetness cleanly, and the faint salt in the base makes the pairing work. Coating upwards: set the biscuit down coated side up. The coating softens against a warm plate; the base does not. Two at most: this is a sweet biscuit with a modest amount of biscuit in it. Three is one too many and you will know it before the end of the cup. Avoid a sweet drink: hot chocolate, a sweetened latte or a fruit cordial all leave you with two sweet things and nothing to balance them. The Dunk Test It dunks once: the bare base wicks water quickly while the coated face stays dry, so the biscuit softens from one side only. You get about two seconds, where a plain digestive gives you four. Dunk the base: hold it coating upwards and dip the plain edge. The coating never needs to touch the tea at all. The failure mode: a full dunk warms the coating from both faces at once, and a warm coating slides off into the bottom of the cup. That is the mess this biscuit makes. If you would rather not: eat it alongside. It is a perfectly good dry biscuit and loses nothing by staying out of the cup. Getting It Right with a Hot Drink Pairing: strong black tea, unsweetened, or a plain black coffee. Both carry the bitterness this biscuit has none of. Avoid: hot chocolate, sweetened coffee and anything with syrup already in it. Dunking: possible but brief. Base first, coating upwards, two seconds. Storage: cool, dry and closed. The coated face slows staling, but the exposed base is porous, and an open pack in a steamy kitchen softens from the bottom up. Best with: a mid-afternoon cup of tea, a lunchbox, or a tin that wants something more interesting in it than a plain digestive. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change. No health claim: sugar content and nutrition figures are matters for the current UK pack. ## Product Questions What is a Pink Raspberry & Cream digestive?A standard wheatmeal digestive with a pink raspberry-and-cream-flavour coating over one face, sold as a limited edition. The base is the biscuit you already know; the coating is the part that makes this pack different, and the recipe behind it is declared on the current UK pack. How many biscuits are in the 232g pack?What we can tell you is the weight, two hundred and thirty-two grams. Does it taste of real raspberry?It tastes of raspberry flavouring rather than fruit, and it is better for knowing that in advance. The note is a confected, sweet-shop raspberry sitting on a creamy base. What should I drink with it?Something strong and unsweetened. A builder's brew with no sugar, or a plain black coffee. The biscuit carries no bitterness of its own, so all of the balance has to come from the cup. A sweetened latte or a hot chocolate leaves you with two sweet things and nothing to cut them. Can I dunk it?Briefly, and only base first. Hold it coating upwards and dip the bare edge for about two seconds. A full dunk warms the coating from both sides and it slides off into the cup. If you want a four-second dunk, a plain digestive is the biscuit for it. What does limited edition mean here?A production run rather than a permanent line. It means stock is whatever exists, there is no guarantee it comes back, and we cannot promise how long we will be able to list it. If the flavour suits you, it is worth buying on the first pass rather than the third. How should I store it?Cool, dry and closed. The coated face seals one side, but the bare base is porous, so an open pack in a steamy kitchen goes soft from the bottom up while the top still looks fine. Warm storage dulls the coating, which is harmless and permanent. How does it compare with the dark chocolate digestive?The dark chocolate version is much less sweet, because dark chocolate brings bitterness that a cream coating cannot. Pick this one for the flavour, the dark one for balance. Is it worth it if I normally buy plain digestives?As a change, yes. As a replacement, no. The coating pushes the sweetness well past a plain digestive and the dunking window shortens to about two seconds, so it does a different job in a tin rather than a better one. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Typical values per 100g, as publishedPer 100gEnergy517 kcalFat26.5gof which saturates15.5gCarbohydrate62.1gof which sugars28.4gFibre2.6gProtein5.8gSalt1gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g; a wheatmeal digestive with a pink raspberry-and-cream-flavour coating on one face. Store cool, dry and closed, out of direct sunlight. Read the net weight, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g is made by McVitie's, the British biscuit house whose digestive is close to a national default. Limited-edition coatings are how a line that established keeps a place on a shelf that changes several times a year, and they are laid over the standard base rather than replacing it.What's in McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g, and what isn't: In: a wheatmeal digestive biscuit with a pink raspberry-and-cream-flavour coating over one face, sold as a limited-edition run. Contains gluten: it is a wheat digestive and is not suitable for a coeliac diet. Not a fruit biscuit: the raspberry is a flavour rather than fruit pieces, and no fruit content is claimed anywhere on this page. ## Flavour Science The flavour of McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is the coating, and it arrives before anything else because it is the face your tongue meets first. Smooth, thick enough to read as a layer rather than a glaze, and sweet in a creamy way rather than a fruity one. The raspberry note sits on that cream base and reads as a sweet-shop raspberry: bright, pink, and pitched a long way from fresh fruit. You register all of it inside the first second, which is why the biscuit seems sweeter at the start of a bite than at the end.The flavour spike is the join, where the coating gives way and the base underneath starts to work. This is the most interesting part of a coated digestive and the reason the format has lasted: the crumb is coarse, faintly salty and mildly wholemeal, and it lands under a sweet coating as a genuine contrast rather than a background. Two things happen at once, sugar receding and salt arriving, and it is what stops the biscuit reading like a boiled sweet on a plate.The base structure is the digestive itself, and it gives a short finish rather than a long one. The crumb is sandy, it breaks down quickly, and it clears the palate leaving little behind beyond a faint wheat note and a trace of salt. A well-kept biscuit snaps cleanly in the middle. One that has been open in a warm kitchen bends instead, and a bent digestive reads flatter and sweeter because the crumb has stopped supplying any texture to argue with the coating.Getting it right in the cup. This one does dunk, but only just, and only in one direction. Hold it coated side up and dip the bare base for about two seconds. The exposed crumb wicks water quickly while the coated face stays dry, so the biscuit softens from one side and keeps enough structure to reach your mouth in one piece. A full dunk warms the coating from both faces at once, and a warm coating slides off the biscuit and settles in the bottom of the cup. If you want a biscuit that takes a four-second dunk, buy a plain digestive. If you want this flavour, brew the tea strong and eat the biscuit beside it.How water and temperature change it. Temperature and humidity are the two variables that matter, and neither of them is about the tea. Warm storage softens the coating until it marks whatever it touches and takes on a dull surface, which is harmless and permanent, and it is why a pack left near a hob never looks right again. Humidity is the worse of the two, because the exposed base is porous: an open pack in a steamy kitchen takes up moisture from the bottom upwards and goes soft within a day or two while the coated face still looks fine. A cool, dry cupboard with the pack closed fixes both. A biscuit eaten cold from a cold room tastes noticeably less sweet, because cold suppresses sugar perception, and that is a preference rather than a rule. ## Recipe Ideas McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g brings sugar and colour to anything you build with it as well as the usual digestive crumb. Six builds below cover the tea break, a cheesecake base, an ice-cream sandwich, fridge squares, a trifle layer and a crumb over yoghurt. Recipes, born here first The Tea-Break Serve How to make The Tea-Break Serve with McVitie's Pink Raspberry Digestives. 3 min 1 break Easy You'll need 2 biscuits McVitie's Pink Raspberry Digestives 1 mug strong black tea, unsweetened A glass of cold water Method Brew the tea strong and leave the sugar out. This biscuit carries no bitterness of its own, so all of it has to come from the cup. Set the biscuits down coated side up. A warm plate softens the coating and not the base. Dip the bare edge only, for about two seconds, coating upwards. The coated face never needs to touch the tea. Finish with cold water to clear the sweetness before you go back to work. What you'll end up with: The pairing that makes a coated biscuit feel like a proper break rather than something eaten standing up. Pink Digestive Cheesecake Base How to make Pink Digestive Cheesecake Base with McVitie's Pink Raspberry Digestives. 15 min + 2 hours chill 1 x 20cm base Easy You'll need 200g McVitie's Pink Raspberry Digestives 90g melted butter A handful of fresh raspberries to finish Method Crush the biscuits to a coarse crumb. Coated biscuits crush unevenly, so work them a little longer than you would a plain digestive. Stir in the melted butter until the crumb holds its shape when you press it in your hand. Press firmly into a lined 20cm tin and chill for two hours before you fill it. Finish the assembled cheesecake with fresh raspberries, which supply the sharpness the coating only suggests. What you'll end up with: A base that arrives already sweetened and already pink, so whatever sits on top of it can be plain and sharp. Raspberry Digestive Ice-Cream Sandwich How to make Raspberry Digestive Ice-Cream Sandwich with McVitie's Pink Raspberry Digestives. 10 min + 1 hour freeze 6 sandwiches Easy You'll need 12 biscuits 500ml vanilla ice cream, softened 100g raspberries, crushed Method Soften the ice cream for ten minutes and fold the crushed raspberries through it in streaks rather than stirring them in evenly. Sandwich a scoop between two biscuits, coated faces inwards, so the coating meets the ice cream and the plain crumb takes the handling. Freeze for an hour on a lined tray. Eat within a day. A digestive in a freezer softens eventually, whichever way round you build it. What you'll end up with: Coated faces inwards is the whole trick: the coating stays where it was put and your fingers stay clean. Pink Fridge Squares How to make Pink Fridge Squares with McVitie's Pink Raspberry Digestives. 20 min + 3 hours chill 12 squares Easy You'll need 200g biscuits, broken into chunks 100g butter 3 tablespoons golden syrup 300g milk chocolate 50g mini marshmallows Method Break the biscuits into large chunks rather than crumbs. The pink coating stays visible in a set slab, which is the reason to use this biscuit here rather than a plain one. Melt the butter, syrup and chocolate together over a low heat and take it off before it catches. Fold in the biscuit chunks and the marshmallows, keeping the mixture loose rather than beating it. Press into a lined tin, chill for three hours and cut into twelve. What you'll end up with: A tray bake that shows what went into it, and the only one of these builds that is better on the second day. Raspberry Trifle Layer How to make Raspberry Trifle Layer with McVitie's Pink Raspberry Digestives. 15 min 4 glasses Easy You'll need 6 biscuits, roughly broken 200g raspberries 300ml cold custard 150ml whipped cream Method Break the biscuits into the bottom of four glasses. They stand in for sponge and they bring their own sugar, so add none. Crush half the raspberries over the biscuit and keep the rest whole for the top. Spoon cold custard over, then the whipped cream, and chill for twenty minutes so the biscuit softens without collapsing. Finish with the whole raspberries. What you'll end up with: The sharp fruit the coating only hints at, put back into the pudding properly. Crumb over Yoghurt How to make Crumb over Yoghurt with McVitie's Pink Raspberry Digestives. 3 min 1 bowl Easy You'll need 1 biscuit, crushed 150g thick natural yoghurt 1 teaspoon honey Method Crush one biscuit coarsely over a bowl of thick natural yoghurt. Add the honey only if the yoghurt is very sharp. The biscuit is already doing the sweetening. Eat straight away, before the crumb takes up moisture and goes soft. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._