Over dinner many families discuss world events or politics. I imagine this week, sport is being discussed at dinner tables all over the world. Our family dinner conversation is films, music and computers. When we aren't talking film, music and computers we talk about food. We talk about food so much, one of the boy's girlfriends commented on how much we talk about food.
Ginger Crunch came up in a family discussion recently. My children reminisced how I made it every week for their school lunch boxes. Sorry, but no, I didn't. For many years I worked out side the home and didn't have time to bake. The Ginger Crunch came from the supermarket.
They insisted they remember me making it, because they remember I burnt the edges. Amazing what a six year takes with them into adult life. I trawled the depths of my memory and I do have a vague memory of burnt edges. So I guess I made it once and that is the memory they have carried with them.
This week I made Ginger Crunch (from the Edmonds cook book)...... this time without burnt edges.
GINGER CRUNCH
BASE
125 g (4 ozs) butter
125 g (4 ozs) sugar
200g (7 ozs) flour
1 teaspoon ground ginger
1 teaspoon baking powder
Preheat oven to 190C (375F)
Cream butter and sugar, add sifted dry ingredients. Mix together and press into base of a greased shallow tin. I use a 20cm x 30cm (8" x 12") tin.
Bake 20 - 25 minutes and remove from the oven.
TOPPING
4 tablespoons butter
8 tablespoons icing sugar
4 teaspoons golden syrup
2 teaspoons ground ginger
Place topping ingredients in a saucepan and heat until melted. Pour over cake while hot and cut into squares before it gets cold.
