The UK’s best dunker cracker found at the National Championships

The UK’s best biscuit dunker has been found – and it’s a creative designer from North London. Simon Girma won the inaugural National Dunking Championship on Underbelly Boulevard in Soho, London.

The tea and biscuit lover, 35, entered the McVitie tournament, which challenged eight contestants to compete in a ‘dunk off’. She dips her biscuit into a hot drink for the longest time possible without breaking – with a point awarded for every second it’s been submerged.

When removing the biscuit, it must remain intact without breaking – otherwise the participant loses the round. The person with the most points after three duk-offs wins and moves on to the next round under the watchful eye of the biscuit experts.

Each round features a different cracker, challenging the contestants’ knowledge of each one’s diving characteristics. Simon was crowned victorious after a series of intense diving rounds – in which he played Digestive, Rich Tea, Chocolate Hobnob and Gingernut – including a sudden death tiebreaker.

In the final, both Simon and his opponent Bruno scored 58 points over three rounds – and as a result went to a tie break round, with Simon scoring 25 to Bruno’s 23 points. And the cracker that delivered the game-winning dunk? The Chocolate Hobnob, loved by dunkers the world over.

Of his win, Simon said: “I’m so proud to be the winner of the first ever McVitie’s Dunking Championship.

“It was an amazing competition – credit to all the other competitors who were worthy opponents, but I knew my extensive dunk training regimen would be fine. Having a slow steady hand and lots of practice with a variety of crackers so you know each one well. Just goes to show that a biscuit with my tea has finally paid off.

A panel of judges – chaired by the biscuit makers’ chief executive officer Dr Helen Pilcher – oversaw the game. One of the highlights of the championship was the Jaffa Cake round – an uncommon dunk choice and one that baffled players due to its unique, sponge-like texture.

The high tea round also proved dangerous as the contestants struggled to hold their nerve and avoid a diving disaster. Research by Dr Pilcher found that a Hobnob can withstand 12.5 seconds of immersion – depending on the temperature of the hot drink.

While a rich tea’s ‘dipping danger zone’ starts at 8.8 seconds – making it a higher-risk cracker. Dr Pilcher said: “Being a judge for the National Dunking Championship was a perfect progression from my role as Chief Dunking Officer.

“The contestants were all amazing and had brilliant knowledge about biscuits. As a diving enthusiast, it was extremely rewarding to see my diving research put into practice and brought to life in such a unique way.”