Mothers, as they say in Spanish “¡No hay más que una!”. Yes, we have only the one, but I bet mine wished she could have cloned herself when she was trying to keep me in food. I am not sure one would have described me as a fussy eater, as my likes were simple…. meat and potatoes for the main course, something smothered in custard for the second! Any variety of potato was fine and the custard could be out of a tin, instant from a packet or indeed traditionally made from eggs and milk.
As Mark Twain wrote:
“My mother had a great deal of trouble with me, but I think she enjoyed it.”
I can but hope! Anyway my Mother this week set my brain in motion on a couple of unrelated fronts. The first was on cured ham:
My Mother bought me an excellent book by Paul Hollywood on British Baking. Just up my street really as I enjoy baking and I am always interested in traditional fare. The first recipe I tried was anything but, I guess, as it used parma ham.
Now Parma of course is “just” a place in Italy made famous for its “prosciutto” or ham. To be even more precise it is famous for its dried ham or “prosciutto crudo”. Perhaps I am being pedantic, but as an engineer I was always told to use the right tools for the job and words after all are just tools in an effective communication.
Still on the topic of ham, I thought it only fair to at least mention the Spanish “jamón curado or jamón serrano”, their excellent cured ham. Living close to the Teruel province and their excellent jamón I felt I ought to redress this omission and promote local, at least to me, products.
And the second thought my Mother induced into my sluggish brain? Well it was the recipe for this week’s post. We were bouncing recipe ideas around and she mentioned a Ginger Crunch. My neurones immediately began to fire and my fingers were dancing across the keyboard in search of the recipe. If truth be known I spend most of my time trying out new recipes rather than repeating tried and tested ones. I soon found the recipe though, one that my Mother had given me many moons ago. So without further ado here is my Mother’s recipe for Ginger Crunch…….
Ingredients for 18cm by 27cm tray:
½ tsp Baking powder
1½ tsp Ground ginger
45g Syrup (2½ tbsp)
185g Icing sugar
2 tsp Ground ginger
50g Candied ginger
Firstly let me just say “sorry Mother”. I know she will be reading this and I changed her recipe by adding in the candied ginger! I had some left over from another recipe and I thought they would go well here……. which they did.
Mix the flour, sugar and ginger together.
Rub in the butter with your fingers until the mixture looks like breadcrumbs.
If you are going to add the candied ginger now is the time. Simply chop the and stir into the flour mix.
Pre-heat the oven to 180°C.
Lightly press the mixture into a greased rectangular mould 18cm by 27cm.
Bake for 20 to 25 minutes or until the base is just starting to colour. Leave to cool.
Heat the topping ingredients in a pan until just starting to boil. Spread over the biscuit base.
Leave to cool completely then turn out and cut into slices.
So a quick and easy recipe that my family particularly enjoy, as I hope you do too. As always please feel free to send me your comments via the blog, they are welcome and I will answer them all.
tsp – Teaspoon – 5ml
tbsp – Tablespoon – 15ml
2016 Lincoln W. Betteridge