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.
PEANUT BUTTER AND WHITE CHOCOLATE BLONDIES
Tired of brownies? Try blondies! These little squares are great on their own; eaten with ice cream they are simply sinful.
MAKES 12 SMALL SQUARES
125g (4½oz) plain flour
1 tsp baking powder
100g (3½oz) butter, softened
150g (5oz) crunchy peanut butter
175g (6oz) soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g (3oz) white chocolate, chopped
20 x 20cm (8 x 8in) square cake tin
1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.
2 Sift the flour and baking powder into a small bowl and set aside.
3 In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
4 Place the dough in the prepared tin and bake in the oven for 25-30 minutes or until golden brown and almost firm in the centre.
5 Allow to cool in the tin, before removing and cutting into squares.
CARROT AND PECAN SQUARES
These are denser and richer than Carrot Cake. The recipe uses a classic cream cheese icing, but the cakes are equally good un-iced.
MAKES 16 SQUARES
175g (6oz) wholemeal self-raising flour
½ tsp salt
3 tsp baking powder
1 tsp mixed spice
1 tsp ground ginger
50g (2oz) raisins (optional)
150ml (¼ pint) sunflower oil
150g (5oz) soft light brown sugar
3 eggs
1 tsp vanilla extract
225g (8oz) carrot, finely grated
50g (2oz) shelled pecans, chopped, plus 25g (1oz) for sprinkling
1 x quantity cream cheese icing
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 Sift the flour, salt, baking powder and spices into a large bowl. Add the raisins (if using) and mix well.
3 Whisk the oil, brown sugar, eggs, vanilla extract, grated carrot and chopped pecans in a separate bowl, then mix in the flour and spice mixture. Spoon into the prepared tin and bake in the oven for 25-30 minutes, or until springy to the touch and a skewer, when inserted in the centre, comes out clean.
4 Allow to cool, then remove from the tin and place on a serving plate.
5 Make the cream cheese icing, then, using a palette knife or back of a spoon, spread the icing onto the cooled cake. Sprinkle with additional chopped pecans and cut into squares to serve.
LIGHT SWEET SCONES
My friend Oisin makes these divine scones. He uses a very light Italian flour, but you can use plain flour if you wish.
MAKES 10-12 SCONES
500g (1lb 2oz) light Italian or plain flour
