We would remember them today
Who from their homeland sailed away
So blithely and so willingly
To give their lives for you and me
Father guard their sleeping.
Bene Gibson Smythe
Today is ANZAC Day in Australia and New Zealand. It is a holiday to remember Australians and New Zealanders who served their country in all wars. The day is the anniversary of the landing of Australian and New Zealand soldiers at Gallipoli, Turkey in World War I.
Our primary school always did a great job of teaching us about ANZAC Day and its significance. ANZAC Day ribbons were sold in the classrooms every year to raise money for war veterans, and the choir learned various ballads about those who served in the wars, including the verse above. We had a special school assembly at which the choir sang the aforesaid songs, and a member of the band played the last post on their trumpet while the assembly remained silent.
In high school, much less was said about ANZAC Day. However, we watched the film, Gallipoli, as part of our English studies. It is the ending of that film that always gets me.
To commemorate ANZAC Day in my own way while I am coccooned at home, I made the April recipe from my Red Tractor calendar, being Apple Crumble with ANZAC Biscuit Topping.
April's calendar quote is another sage saying:
Apple crumble is the British/Australian version of a Brown Betty. What makes this version unusual and ANZAC Day appropriate is the ANZAC biscuit topping:
3/8 cup plain flour
1/4 cup sugar (I cut this to 1/8 cup)
1/4 cup rolled oats (not quick oats)
1/4 tablespoon dessicated coconut
1/16 cup golden syrup
1/4 tablespoon cold water
1/4 teaspoon bicarbonate of soda
Combine the sugar, oats and coconut in a small bowl.
In a small saucepan over medium heat, melt the butter, golden syrup, water and bicarbonate of soda together. Pour over the dry ingredients, then chill in the fridge while making the apple filling.
Stewed Ginger Apples
1 1/2 cups Granny Smith apples, roughly chopped
1/2 tablespoon water
1 teaspoon finely chopped fresh ginger
1/16 cup brown sugar
1/4 teaspoon vanilla
1/16 teaspoon cinnamon
Preheat your oven to 180 degrees Celsius, and lightly grease 2 ramekins.
Put all of the filling ingredients into a saucepan and cook over medium heat until the fruit is tender.
Divide the apples evenly between the two ramekins. Remove the ANZAC biscuit mixture from the fridge and crumble into smallish pieces. Sprinkle the biscuit pieces evenly over the top of each ramekin, then bake in the preheated oven until the top is crisp and golden (~20 minutes).
Serve warm with icecream and custard, if desired.