MAKES 12 BARS (OR 24 MINI BARS)
340g pitted dates
50g caster sugar
100g plain flour
160g wholemeal flour
160g jumbo oats
50g desiccated coconut
190g sunflower margarine or unsalted butter, cold, plus extra for greasing
Preheat the oven to 180C/Gas 4. Grease and line the base and sides of a 30x20cm traybake tin. Put the dates and caster sugar in a pan and just cover with water. Cook until soft (about 10 minutes), stirring occasionally. Be careful not to let them catch on the bottom of the pan. Put to one side.
Mix all the dry ingredients in a bowl.
Add the sunflower margarine or butter and rub in with your fingertips to form a crumble. Put half the crumble mixture into the tin and press down flat with the palm of your hand.
Spoon the date mixture onto the crumble base and spread with a palette knife. Sprinkle the rest of the crumble mixture on top. Press it down gently, but not too much, so that it stays nice and crumbly.
Bake for 35-40 minutes until golden.
Allow to cool completely in the tin, then cut into 12 bars (or 24 mini portions).
BLOOD ORANGE UPSIDE-DOWN CAKE
FOR THE BLOOD ORANGES
210g caster sugar
4 blood oranges, skin on, sliced and pips removed
FOR THE CAKE MIXTURE
200g unsalted butter, softened, plus extra for greasing
200g caster sugar
200g self-raising flour
1½tsp baking powder
2tsp vanilla paste
3 medium eggs 60ml full-fat milk
Preheat the oven to 190C/Gas 5. Grease and line a deep 25cm cake tin.
Heat the sugar and water for the blood oranges in a pan until nearly boiling. Add the sliced oranges and simmer for 10 minutes. Remove the orange slices and put aside to cool, then continue to boil the syrup until it thickens slightly. Pour the syrup into the base of the tin and arrange the oranges on top.
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