Читать книгу Bake Text Only - Rachel Allen - Страница 32

250ml (9fl oz) water

200g (7oz) dates (stoned weight), chopped

175g (6oz) plain flour

½ tsp bicarbonate of soda

175g (6oz) soft light brown sugar

100g (3½oz) porridge oats

Good pinch of salt

175g (6oz) butter, diced

20 x 20cm (8 x 8in) square cake tin

1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.

2 Place the water and chopped dates in a medium-sized saucepan and bring up to a simmer. Cook for about 10 minutes, uncovered, on a low-medium heat until the date mixture is very soft and thick, stirring occasionally. Remove from the heat and allow to cool to room temperature.

3 Sift the flour and bicarbonate of soda into a large bowl. Add the sugar, oats and salt and mix well. Add the butter and, using your fingertips, rub it in until moist clumps form.

4 Press half of the oat mixture evenly over the base of the prepared tin. Spread the cooked date mixture over this, then sprinkle with the remaining oat mixture. Press gently with the palm of your hand to flatten it on top.

5 Bake in the oven for approximately 40 minutes or until golden brown at the edges and set in the centre.

6 Allow to cool completely in the tin, then cut into bars and serve.