Mama often made these. She used to buy dried dates in a block which was just the right amount and a lot cheaper than whole dates. However I have not seen these for sale for ages.
- 225g stoned dates
- Juice & rind of 1 lemon
- Water – to add to juice to make 250ml
- Crumble Mixture
- 110g plain flour
- 110g semolina
- 110g butter
- 80g granulated sugar
- Chop the dates.
- Add water to the lemon juice to make up to 250ml of liquid.
- In a small saucepan gently heat the dates and the rind with the lemon liquid.
- Stir and heat until you have a soft pulp and all the liquid has been absorbed.
- Leave to go completely cold before using.
- Pre-heat the oven to GM5 – 190°C.
- Grease a 21 x 26cm shallow baking tin.
- Use a piece of grease-proof paper to line the two long sides and base of the tin.
- Mix the flour and the semolina.
- Rub the butter into the flour mixture until you get breadcrumbs.
- Stir in the sugar.
- Put half of the crumble mixture into base of the tin.
- Pat down with a spoon.
- Place spoonfuls of the date pulp evenly across the crumble mixture.
- Spread the rest of the crumble mixture over the top.
- Pat this down with a spoon.
- Bake for 30-35 minutes.
- Leave to cool in the tin.
- Cut into squares or fingers to serve.
Johnson Brothers Ironstone Snowflake – Green Pear – 1960 – 1979
Do not store these in an airtight box or they will go soggy. Use a mesh cover or a cotton or linen tea towel.