This recipe is one of the most popular things I have ever made. And it only contains 5 ingredients. It is so easy to make, and comes from the original Monday Morning Cooking Club book. A book which is a favourite of mine among my ever growing cookbook collection.
I have talked about the Monday Morning Cooking Club before, and my fascination with their story and their books just keeps growing. I have owned their first book for quite a while now, and every time I open it I see a recipe I hadn’t noticed before, or a story or photo I hadn’t looked at properly. My three favourite things from this book (so far anyway!) are this slice, the Custard Chiffon Cake I made a little while ago, and Talia’s Raspberry Tart (p.93). All are things I hadn’t made before, or in the case of a chiffon cake, had never heard of before.
I have learnt a lot by reading and cooking out of the Monday Morning Cooking Club’s books. I’m sure I will continue to discover more dishes and foods I have never cooked before from their collections of recipes.
125 g unsalted butter
250 g brown sugar
150 g self raising flour
250 g pitted dates, chopped
Pre-heat oven to 180 degrees Celsius and line a lamington tin (approx. 25 x 18 cm).
In a small saucepan, melt the butter and brown sugar together on medium heat. Stir constantly until the sugar has dissolved and the butter has melted.
Remove from the heat, and transfer to a large bowl. Allow to cool a little.
Once the butter mixture has cooled slightly, add the egg and mix until well combined. Then add the flour, then the dates. Ensure that everything is mixed well.
Place mixture into the prepared tin, and spread to the edges of the tin and smooth the top. Bake for 15-20 minutes.
Allow the slice to cool in the tin for a while, then transfer to a wire rack. Cut in to slices once completely cooled.
Original Recipe from ‘The Monday Morning Cooking Club: The Food, The Stories, The Sisterhood’ by Merelyn Frank Chalmers, Natanya Eskin, Lauren Fink, Lisa Goldberg, Paula Horwitz and Jacqui Israel, (2011, Hardie Grant Publishing (now published by Harper Collins)), p. 55.
Originally Posted October 1, 2014.
All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.