Food recipes
Pitted For The Filling
Pitted For The Filling
Ingredients:
425g pitted dates, diced
310ml water
90g soft brown sugar
Directions:
1¼ teaspoons freshly squeezed lemon juice (about half a lemon’s worth)
Preheat the oven to 170°C/155°C (fan)/325°F/gas 3. Grease and line a 23cm square
baking tray.
In a large bowl, combine the oats, flour, salt, sugar and bicarbonate of soda. Add
the butter and mix until crumbly. Press half the mixture into the bottom of the prepared
tray.
In a small pan over a medium heat, combine the dates, water and brown sugar.
Bring to the boil and cook until thickened. Stir in the lemon juice and remove from the
heat. Spread the filling evenly over the base, then pat the remaining crumb mixture
over the top. Sprinkle with the chopped almonds.
Bake in the oven for 20–25 minutes, or until the top is lightly toasted. Remove from
the oven and allow to cool fully before cutting into the desired number of pieces.
Rose and Violet Mini Chocolate Bombs
We think of these as the ‘skinny’ version of our chocolate bomb cupcakes (see
here). Their pretty pink and lilac colours and delicate flavour fit perfectly at the tea
table or would make a lovely gift for the expectant mother. You could also make
them as regular cupcakes.
Makes 48 mini cupcakes
Ingredients:
425g pitted dates, diced
310ml water
90g soft brown sugar
Directions:
1¼ teaspoons freshly squeezed lemon juice (about half a lemon’s worth)
Preheat the oven to 170°C/155°C (fan)/325°F/gas 3. Grease and line a 23cm square
baking tray.
In a large bowl, combine the oats, flour, salt, sugar and bicarbonate of soda. Add
the butter and mix until crumbly. Press half the mixture into the bottom of the prepared
tray.
In a small pan over a medium heat, combine the dates, water and brown sugar.
Bring to the boil and cook until thickened. Stir in the lemon juice and remove from the
heat. Spread the filling evenly over the base, then pat the remaining crumb mixture
over the top. Sprinkle with the chopped almonds.
Bake in the oven for 20–25 minutes, or until the top is lightly toasted. Remove from
the oven and allow to cool fully before cutting into the desired number of pieces.
Rose and Violet Mini Chocolate Bombs
We think of these as the ‘skinny’ version of our chocolate bomb cupcakes (see
here). Their pretty pink and lilac colours and delicate flavour fit perfectly at the tea
table or would make a lovely gift for the expectant mother. You could also make
them as regular cupcakes.
Makes 48 mini cupcakes
Printed from https://recipe.bluelayer.org/recipe/73975/pitted-for-the-filling