Sarah Nelson's Grasmere Gingerbread

[Danceswithhelicopters]

I have a new favourite outdoor snack given to me at Christmas, Sarah Nelson's Grasmere Gingerbread. Hard, unbreakable, pocketable as well as tasty without being overly sweet. Like a heavy harder flapjack Goes well with tea and has history going back to 1854.



Don't know how easy it us to find in the shops but they have a website that delivers.

Comes is traditional waxed paper wrapping that can be rewrapped and reused and even burns well as a twisted firelighter.

 

[hughtrimble]

Sounds delicious. I tried to buy some when in Grasmere on the way back from a few days of wild camping, but the queue was absolutely bonkers. Couldn't get in before having to run for the bus.

 

[Paul_B]

One of the Lakeland legends of food. Unfortunately I don't like ginger so have never tried it or wanted to. I do know people who do not can't face the queues. Summer they get big and no doubt other seasons too now it's an all round tourism area these days.

 

[plastic-ninja]

With my Cumbrian baker hat on I should probably point out that the celebrated Grasmere Gingerbread is neither traditional to Grasmere nor is it actually gingerbread.
It is ginger shortbread & originated on the West Cumberland coast near Whitehaven. Sarah Nelson brought her family recipe with her when she moved to Grasmere & the rest is history.
If anyone wants a recipe I have a few somewhere.
S

 

[Paul_B]

Cumbria has a history of family food recipes. IIRC there is a famous butchers towards the west coast known for their sausages based on a generations old family secret recipe.

On an aside, I like the story of how kendal mintcake was developed. There was this guy who was trying to rip off the then new and popular Fox's glacier mints. This guy was trying batch after batch to get the clear mint format right but every time it went cloudy. He was close to giving up and moving on when he tried his last batch for the first time. His first taste was a revelation and he realised that his failure had come up with something new and actually very good in its own right.

That was how it all started and it has since been carried by expeditioners to all corners of this planet (surface at least if not to other areas too like space and underwater).

 

[Pattree]

My visits to Ambleside usually include a take home sticky toffee pudding.

 

[Paul_B]

Not Cartmel one by any chance?

The Apple Pie shop used to be good for, can you guess what? Their crown buns!! Nice round with about 7 little iced and curranted buns stuck together that you tear off to eat. They were always nice but that was 30 or 40 years ago now. The shop was still there last time I looked. They also used to do lovely chicken pies in their cafe upstairs. Simply salad and hot chicken pie. Nothing more as it really did not need anything more IMHO.

 

[plastic-ninja]

Cumbria has a history of family food recipes. IIRC there is a famous butchers towards the west coast known for their sausages based on a generations old family secret recipe.

On an aside, I like the story of how kendal mintcake was developed. There was this guy who was trying to rip off the then new and popular Fox's glacier mints. This guy was trying batch after batch to get the clear mint format right but every time it went cloudy. He was close to giving up and moving on when he tried his last batch for the first time. His first taste was a revelation and he realised that his failure had come up with something new and actually very good in its own right.

That was how it all started and it has since been carried by expeditioners to all corners of this planet (surface at least if not to other areas too like space and underwater).

The west coast butchers was Richard Woodall in Waberthwaite. He was a proper character. Waberthwaite sausage was the definitive Cumberland for many people. He was known by everyone as “Baa” Woodall. Lovely man. He also made the most amazing dry cured Cumberland air dried hams & used to send them to Glamis for the late Queen Mother. He died a long time ago & his son took over the business for some years until illness forced him to sell it.
The current holders of the name are in Greater Manchester somewhere & the ham is nowhere near as good.

 

[Falstaff]

If anyone wants a recipe I have a few somewhere.

Can it be made without the ginger ? I'm not a lover of ginger either.

 

[plastic-ninja]

Can it be made without the ginger ? I'm not a lover of ginger either.

Ginger is kind of the defining characteristic of Grasmere gingerbread. With no ginger, you are left with shortbread.

 

[Toddy]

@plastic-ninja

If you come across the recipe, I'd love a copy please ?

I like both shortbread and ginger ....perhaps more importantly so does my Husband

M

 

[mrmike]

With my Cumbrian baker hat on I should probably point out that the celebrated Grasmere Gingerbread is neither traditional to Grasmere nor is it actually gingerbread.
It is ginger shortbread & originated on the West Cumberland coast near Whitehaven. Sarah Nelson brought her family recipe with her when she moved to Grasmere & the rest is history.
If anyone wants a recipe I have a few somewhere.
S

If you do have a recipe for "Grasmere gingerbread" type please could I get a copy?
It's been a while since I've been past Grasmere and I am in need of a fix.....

 

[Danceswithhelicopters]

It must be the hardest shortbread ever then!

I would describe the Grasmere stuff, in texture, to a really hard Ginger Nut.

 

[plastic-ninja]

@plastic-ninja

If you come across the recipe, I'd love a copy please ?

I like both shortbread and ginger ....perhaps more importantly so does my Husband

M

I shall hunt out the original and post it up.

 

[Toddy]

You know that rusks are really just twice baked sponge cake ?
I'm wondering if this gingerbread might not be something along those lines.

It sounds interesting anyway

 

[Falstaff]

It must be the hardest shortbread ever then!

I would describe the Grasmere stuff, in texture, to a really hard Ginger Nut.

Exactly my thinking, a shortbread that doesn't break into crumbs in my pocket, sans ginger though...

 

[Toddy]

Anyone else crack their gingernuts on their elbow and if it breaks in three pieces you get to make a wish ??

I was tiny when I was taught to do that....neighbour's big sister showed us how.

My Dad laughed and called it superstition

I still crack the gingernut though

 

[Pattree]

I’m not sure that ginger nuts are as tough as they were in my youth.

 

[Toddy]

Bet you mind and try cracking it in three on your elbow though

I have a recipe for gingernuts, a really good recipe.

We were visiting elderly friends down in Buxton when my eldest, Jamie, still primary school aged, said to Joyce, "Would you like to give my Mum a birthday present ?", and Joyce, ever gentle and engaged , replied, "I think that would be rather nice; what do you think she'd like ?", and Jamie bold as brass said, as he snaffled another from the plate, "The recipe for your gingernuts ! "....

So, Mrs Hattersley's gingernuts has been the family recipe ever since.

I haven't baked in a while, well apart from quick stuff just on the girdle, I might make gingernuts tomorrow.....Jamie's coming to visit

 

[plastic-ninja]

You know that rusks are really just twice baked sponge cake ?
I'm wondering if this gingerbread might not be something along those lines.

It sounds interesting anyway

It is literally a shortbread recipe Toddy.