One of our best-loved puds, this recipe is adapted from Jeanette Orrey’s fabulous cookbook, “The Dinner Lady.” This amount makes a tray sized around 28 x 18cm.
250g pitted dates
1 tsp vanilla essence
140g butter or margarine
225g wholemeal flour
115g porrige oats
100g dark brown sugar
Preheat the oven to 200C….Grease and line with baking paper a shallow rectangular tin. Cook the dates on the hob with the water and vanilla essence until soft and pulpy with the texture of jam, for around 10 minutes. Add some more water if the mixture gets too thick.
Rub the butter or margarine into the flour until the texture is like breadcrumbs. Add the porridge oats and sugar.
Press half of this mixture into the bottom of the baking tin. Spread with the dates and cover with the remaining crumble.
Bake for 20-25 minutes. Allow to cool in the tin and then lift out and cut into slices.