Let's get ready to crumble!

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When dipping in to the biscuit tin, gingerbread is often stunned in flavour of a more chocolatey treat. However Grantham Gingerbread is unlike any of its kind. This mouth-watering buttery dome of honeycomb with a subtle dash of ginger is England’s oldest biscuit – a golden oldie if you like.

We’re spoilt for choice with fresh local produce to use in our recipes, as well as store cupboard favourites from producers all over the area. The gingery kick of these biscuits in the topping makes it taste lighter – more interesting than a traditional crumble topping!


Zingy Grantham Gingerbread and plum crumble

Ingredients:

800g ripe plums, stoned and chopped into large chunks

50g brown fairtrade sugar

1 tsp ground cinnamon

1 tsp plain flour


For the crumble:

½ packet of Grantham Gingerbread

250g plain flour

150g butter

80g fairtrade caster sugar

80g fairtrade brown sugar

50g rolled oats

1 tsp ground ginger


1)      Preheat the oven to 200C/180C fan/gas 6. Place the plums in the base of a shallow dish approximately 30cm long. Mix together the sugar, cinnamon and flour and sprinkle over the plums, then toss to coat.

2)      Place the Grantham Gingerbread in a freezer bag and smash into small pieces with a rolling pin on an appropriate surface. Mix together all the dry ingredients of the crumble then melt the butter over a low heat and stir through to create a clumpy mixture.

3)      Spread the topping mixture over the plums and bake for 35-40 minutes or until golden brown. 

For an extra special local treat, serve with Dennetts ice cream, made locally in Spilsby.


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