Date and Ginger Slab. It’s a dark, sticky, sweet, cake-like traybake. A little like a gingerbread but not as heavily spiced. And very dark and sticky from all the treacle. I have a recipe for Ginger Cake on the blog already and multiple recipes for traybakes with dates and traybakes with ginger and even some traybakes with dates and ginger like these Date and Ginger Crunchies, so this Date and Ginger Slab is in good company!
Another easy one, just some melting and mixing required. Don’t chop the dates too small and just melt the wet ingredients long enough to soften the dates as you want to have some obvious pieces of date through this bake.
If you can’t get hold of treacle easily (I need to go to a specialist import store to get hold of it here in the US) you can substitute molasses. They are remarkably similar, but the treacle is a little sweeter and darker, in my opinion. I did a side-by-side comparison when I was making my Treacle Scones if you want to look at the differences.
4oz/110g treacle or molasses
8oz/225g plain flour (all-purpose flour)
4 fl oz/120ml water
0.5 tsp baking soda (bicarbonate of soda)
4oz/110g granulated sugar
6oz/175g dates, chopped
2 tsp ground ginger
Preheat your oven to 350F/180C and line a 20 cm/8 inch tin with baking parchment.
Place the butter, sugar, dates and treacle in a saucepan with the water and melt over a low heat.
Take the pan off the heat and allow to cool a little. Then add the baking soda and beat in the egg.
Gradually mix in the flour and ginger until well combined.
Pour into the prepared tin and bake for 30 minutes.
Leave to cool in the tin before turning out and cutting into squares.
Date and Wheaten Scones are probably my favorite. While a fresh-out-of-the-oven Plain Scone has it’s place (especially if you can get proper clotted cream to go with it) and I do also like Treacle Scones, Date and Wheaten scones will win every time as far as I’m concerned. And it’s not a lot more effort to bake either.
Is it a bread? Is it a cake? Either way, this simple Date and Orange Bread is soft, crumbly and sweet. This time it doesn’t come from one of my many retro recipe books, it’s from a small newspaper clipping (although I can’t remember which newspaper) submitted by my childhood next-door neighbor.
It’s a straightforward method, just rub butter into the flour and then mix in the remaining ingredients and bake. The smell coming from this bread when I took it out of the oven took me back a year or two. And judging by the response from Mr Traybake and Little Miss Traybakes, I will have to make this more often! Best eaten fresh from the oven while still warm (it does dry out a little after a day or two) but it’s also good with a smear of butter.
It looks a little like Fifteens, before you cut into it anyway. It’s a similar log shape and is coated with coconut, and these No-Bake Date Rolls are just as easy to make, with an equally simple list of ingredients.
These were one of my favorites when I was a child and may explain my continuing love of dates as an adult, and the numerous date traybake recipes I have already made for the blog!
Dates are a firm favourite in the Traybakes’ household and there is usually a packet of Medjool dates in the fridge for on-the-go sweet snacking. I’ve already got one date traybake recipe in the archives and there are several more recipes for traybakes and breads/cakes still to come. And now we have this recipe for Date Slices. We like dates!
This latest traybake is another simple recipe. Dates, oats, flour, sugar, butter. Then you have a tin full of Date Slices! These make a perfect teatime or even lunchbox treat – chewy, sticky, sweet and oaty. Yum!
I already posted one of my favorite childhood traybake recipes using Rice Krispies here (other puffed rice cereals are available!) and, of course, there is always the Mars Bar Traybake. And now this Date and Ginger Crunchies recipe is another option for the ‘Baking with Breakfast Cereal’ series. Or should that be serial?!
This recipe was a first for me. Until now, the blog has featured recipes that I have either made before or eaten before. This one was new to me, but it sounded interesting, and as there are going to be many more unknown recipes as I work my way through these books, I may as well start somewhere.
My recipe book calls this ‘Chinese Chews’ but I’m rather stumped by this as I can’t see what exactly makes them Chinese. So I took the liberty of renaming them.