Date Slices Mary Berry Food

EASY STICKY DATE OAT SLICES

Steps:

• Preheat your oven to Gas 180°C/350°F/Mark 4/ and line the base of a 20 cm (8-inch), square tin with greaseproof paper or baking parchment.
• Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 to 20 minutes.
• Once soft add in the vanilla extract and beat to a smooth puree, using a fork or puree in a food processor.
• Gently melt the butter in a saucepan, or in a bowl in a microwave.
• Mix in the oats, light brown sugar, sunflower seeds, cinnamon and orange juice to the melted butter.
• Stir until everything is well combined.
• Spoon half of the oat mixture into the tin, pressing it down well with the back of a spoon.
• Spread the date puree over the base and crumble the remaining oat mixture over the top.
• Bake for 25-30 minutes or until the surface is golden.
• Allow the slices to cool fully in the tin before cutting into 15 bars.
• Store in an airtight container up to 5 days.

DELICIOUS DATE SLICE

Steps:

• Cook the first 3 ingredients to a pulp and leave to cool.
• Mix remaining ingredients together like a crumble.
• Spread half of the mixture on the bottom of a tray.
• Cover with the dates. Then sprinkle remainder on top.
• Bake 30 mins at gas 4 or 180c.

DATE & APPLE SQUARES

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease an 18cm square tin and line with baking parchment.
• Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.
• Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.
• Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.

DATE AND WALNUT CAKE

Steps:

• Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
• Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
• Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
• Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.