Ginger Crumble Cake

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The recipe for this gingery, shortbready slice was inspired by three things: leftover crumble mix from a dessert, Grasmere gingerbread, and people asking for the recipe.  It isn’t always easy to re create  something you’ve concocted as a one off simply to use up leftovers, but after several attempts, this recipe now comes close to the original re hash.


20 – 25 slices approx


9oz rolled oats

12oz white plain flour

8 oz muscovado sugar

13oz butter

1 tbsp cinnamon or mixed spice

2 – 3 tbsp ground ginger

half teaspoon salt

4 oz crystallised ginger

4 fl oz molasses (I’ve used honey or a mix of molasses and honey or black treacle - Sarah)


1.Put all ingredients except crystallized ginger and molasses together in a bowl.  Rub the butter lightly into the dry ingredients until a crumbly mixture results.  Avoid pressing it into one big lump.  Add the finely sliced crystallized ginger and stir.

2.Stir in the molasses.  You can use your fingers again once the molasses is partially integrated – otherwise thy may get terribly sticky!  However, there is no need to be too conscientious when combining the molasses with the rest, as part of the interest of this ginger slice is the way in which the molasses creates darker micro-hills in the areas where it falls.  Therefore crumble it in only as much as necessary to obtain a dappled effect.

3.Now spread the mixture into an oiled tin, so that is approx half inch thick at most.  Press it down slightly with the back of a metal spoon – just enough to allow the mixture to turn out a coherent whole and not a conglomeration of crumbs that will spill all over the floor when you bite it.

4.Cook in a moderate oven for 30 to 40 minutes. When ready, ginger crumble slice should look dry on top, be quite firm and slightly browning.  Cut into   1 inch by 2 inch fingers while still warm, and leave to cool before removing from tin, as the biscuit will need time to stiffen.


Sarah’s note!  Every time I make this it comes out quite different but tastes fab.  I have made it a few times with a two year old as assistant for which it is perfect.  It is completely forgiving of anything done to it and is lots of fun to mix as there is lots of it and its very sticky!  The most important bit to get it right is not to over bake – get it out before you think it is done or it goes hardish when it cools.  It should be really soft, almost runny, and bubbling on top when its done.


From Gaia’s Kitchen – vegetarian recipes for family and community –

Taken from recipes used at Schumacher College

Published by Chelsea Green Publishing Company

www.chelseagreen.com

ISBN 1-890132-89-6

Brilliant book – not found one duff recipe and made lots of them!