Ginger Crunch
Jenny UrwinI wish I could remember. Remember when and where I was when I first tried a Ginger Crunch.
My gut reaction is to think of it as something my Nana would serve when I visited her in Gretna. And yet, on enquiry, my mother had never heard of it until I made it. It’s funny how the brain can create an association with something that might not actually be true.
When researching the recipe online, I was surprised to discover that Ginger Crunch is a firm favourite amongst Kiwis, having made its way onto the baking to do list through the Edmonds Cookbook in the 1950s.
Maybe that’s where I first tried it, when I was in New Zealand back in 2009. Wherever or whenever it was, it was a sure fire hit with me thanks to its star ingredient: ginger!
Ginger and Cold Water Swimming
As a swimming companion, ginger feels particularly well suited to the colder months. Cold water swimming can have a number of effects on the body, from changes in circulation to the way we respond to inflammation and stress. We go into that in more detail in our guide to the benefits of cold water swimming.
Interestingly, ginger has also been studied for a number of potential effects within the body, including its role in:
- Inflammation
- Circulation and cardiovascular health
- Metabolism
Now, how much of that can actually be achieved with a couple of teaspoons of ground ginger in a cake, I’ll leave that one to the scientists!
What I can say is that after a cold water swim, something sweet, gingery and decidedly autumnal alongside a hot drink is rather lovely. Even better when there’s enough to share with your fellow swimmers.
Ginger Crunch Recipe
Base
225g plain flour
100g caster sugar
1 tsp baking powder
2 tsp ground ginger
150g butter, cut into cubes
Icing
150g butter
60g golden syrup
300g icing sugar, sieved
2 tsp ground ginger
Stem ginger for topping
Method
Step 1
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Line a deep sided 18 x 27cm shallow baking tin with greaseproof paper.
Step 2
To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine.
Add the butter and, using your fingertips, rub it into the flour mixture until it resembles fine breadcrumbs. You’ll also notice the colour begin to change, becoming more pale yellow than floury white.
I always think of my Nana at this point. She was always cooking and, when rubbing flour and butter together, she would challenge me to keep the palms of my hands clean throughout.
Once you have your breadcrumbs, tip the mixture into the tin.
This is the bit where you can get any negative energy out of you. Press!
Use the back of a spoon to really press the mixture down firmly. You want it well compacted before it goes into the oven.
Step 3
Bake for 20 to 25 minutes, or until lightly golden.
Remove from the oven and allow to cool completely.
Step 4
While the base is cooling, you can start on the icing.
Put the butter and golden syrup into a medium saucepan and gently heat until just melted.
Add the sieved icing sugar and ground ginger, then cook for a few more minutes, stirring constantly until smooth.
Remove from the heat and pour over the cooled base.
This is when you can chop up some stem ginger and sprinkle it over the top for decoration, and an extra little ginger hit.
Leave to set in the fridge for at least three hours. I just left mine overnight.
Once set, remove from the tin and cut into squares.
Step 5
Possibly the most important step.
Pop a few pieces into a container, put them in your bag alongside your swim kit and head out the door.
Where are you off to today?
Need some inspiration? Have a nosey through our Swimming Locations in the Wild Swimming Journal. Or, if you have a favourite swimming spot that we haven’t visited yet, send your recommendation to hello@warmcor.com.
