Jam Doughnut Muffins. Like most of the people in my family, my father is really fond of any type of cake containing or filled with jam. Today I wanted to bake my Doughnut Muffins for him.
I also felt it would be a good thing to update the recipe and photographs for this really delicious muffin recipe. These jam filled muffins have been a favorite muffin recipe of the English Kitchen since 2014.
I adapted the original recipe from one which I found in an Easy Cook Magazine. Easy Cook is a magazine put out by the BBC. You can always rely on their recipes. They are excellent.
I adapted it to include North American measurements. I still think however that weighing out your ingredients is the most precise way to bake anything. I have a set of kitchen scales here with me in Canada and I always use them. Always.
I can remember the first time I baked these jam filled muffins. I fell totally and utterly in love. They were hands-down the best muffin I had ever tasted, bar none.
And they were the ABSOLUTE best doughnut muffin recipe! I have baked a lot through the years and these are a huge cut above the others and let me tell you why.
One, they use butter. Melted butter. I just use salted and it works beautifully. Butter gives these a nice rich flavour.
Two, they use yogurt which always makes for a nice moist result. Today I actually used sour cream as I did not have any plain yogurt. You can usually switch sour cream and plain yogurt with each other.
Both have the same consistency and work pretty much the same in baked goods. I could not note any difference in taste. These ones I baked today . . . DELICIOUS!
Most doughnut muffin recipes out there require you to roll the baked muffins in butter and then sugar. This recipe does not. And I'll be honest. I like that much better.
No added calories from butter, and as you can see the sugar adheres just as well without it as it does with it. Maybe even better.
You get a nicer cleaner finish, without any clumping. Also there is no cinnamon in the sugar. You could add it if you wish, but I don't think it adds anything to these muffins.
They are plainly gorgeous without it to be honest. There is nutmeg in the batter anyways. No cinnamon is needed.
Plain cake doughnuts are always flavored with nutmeg. That is a part of what gives them their lush unique flavor. Yes, you can get them also rolled in cinnamon sugar, but I think plain sugar is the best.
One thing I have noticed since returning to Canada is that regular granulated sugar here in Canada is pretty much the same thing as Caster sugar in the UK. There is no difference.
Granulated sugar in the UK is quite coarse by comparison. I can see now why they always recommended Caster sugar for baking there.
Its nice to know that any recipe I have posted that calls for caster sugar, you can use regular North American granulated white sugar in its place. I, really . . . can see no difference.
Making these muffins requires spooning 2/3 of the batter into buttered muffin tins first. You then top with a small amount of raspberry jam, and then spoon the remaining batter over top of the jam.
You may be tempted to add more jam than the recipe requires. One word. DON'T
Jam is one of those ingredients that expands exponentially when heated. Putting in too much jam can mean your muffins will blow out and you risk them sticking to the pan.
Because they are going to be rolled in sugar while they are still warm, you won't be lining your muffin tins with paper liners. So its really important that your jam doesn't blow out of the muffin.
You really don't want to use paper liners. You will end up having to peel them all off to roll the muffins in the sugar. That's too much faffing about.
If you use a good non-stick muffin tin, don't over do the jam, and spray your muffin tin well with Pam cooking spray there is no problem releasing these muffins from the tin. NO problem at all.
You will be rolling them in additional sugar not too long after you take them from the oven. The warmth of the muffin is what helps the sugar to stick properly to the surface. And they are coated on all sides.
You can see from the photograph that these muffins have a beautiful tender crumb. Rich and buttery. Moist.
You can also see that 1 tsp of jam is the perfect amount. Normally I would use a seedless jam, but today I made do with the seeded. Bonne Maman of course.
I was so pleased to see Bonne Maman Jams in the shops here. There is not the wide variety as I was use to choosing in the UK, but at least there is some. Marmalade too.
I do so love Orange Marmalade. Its integral to my Marmalade Cake recipe. I think this is one of the best recipes I have ever used to make it. Its from a Women's Institute book.
Anyways, I do so hope that my father enjoys these muffins when he comes for his supper tonight. He always looks for something a big sweet when he is done, and if jam is involved so much the better. I will probably send a few home with him as well. I dare say he won't say no!
I also hope you will forgive me for sharing these with you again. Some things are so delicious, they just bear repeating. And these are just that. Delicious. So delicious I once baked them three times in one week!
Jam Doughnut Muffins
Yield: Makes 12
Prep time: 10 MinCook time: 18 MinTotal time: 28 Min
These muffins are very much like your favourite cake style doughnuts. Filled with jam. Delicious.
Ingredients
- 140g of granulated sugar (3/4 cup) (In UK use Caster sugar)
- 200g plain flour (scant 1 1/2 cups)
- 1 tsp bicarbonate of soda (baking soda)
- pinch salt
- 100ml natural yogurt (scant 1/2 cup)
- 2 large free range eggs, beaten
- 1/4 tsp freshly grated nutmeg
- 1 tsp vanilla
- 140g melted butter (1/2 cup plus 2 TBS)
- raspberry jam
- extra sugar for rolling (In UK use caster sugar)
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 12 hole muffin pan really well, or line with paper liners.
- Sift the flour into a bowl along with the soda, salt and nutmeg. Stir in the sugar.
- Whisk together the yogurt, vanilla and beaten eggs. Tip into the dry mixture along with the melted butter.
- Mix together just to combine.
- Divide two thirds of the mixture between the muffin cups. Top each with 1 tsp raspberry jam in the center. Cover with the remaining batter.
- Bake for 16 to 18 minutes until risen, golden brown and the tops spring back when lightly touched.
- Leave to cool in the pan for five minutes before lifting out of the tin and rolling in some extra sugar to coat. Allow to cool prior to eating.
(Taste of Home Magazine, Best Ever Ground Beef)
One thing the men in this particular household are really fond of is Ground Beef. Especially mixed with pasta, and on this particular day penne pasta.
This is a delicious ground beef penne pastas recipe that cooks all in one skillet, with the exception of the pasta, which is cooked separately.
The photograph you see above is the one from the magazine. It looks fabulously tasty right? Right! I am going to have to apologize in advance for my photos of this dish. They are appalling to say the least.
Easy Spring Vegetable & Pesto Tart. Once the warmer weather starts to return, I start to crave lighter meals. Quick and easy meals that are designed to get me in and out of the kitchen faster.
One of my favorite things to make for a quick and easy weeknight supper is this delicious Spring Vegetable Tart. Its an adaptation from a tart recipe which my late friend Audrey shared with me many, many years ago.
I fell in love with it then and I am in love with it now. I adapted the original to use baby English peas with a fantastic end result!
Its very simple and quick to make. It goes together even faster if you use a ready roll short crust pastry base and ready made pesto. I usually have both of those ingredients in my cupboard.
Actually I usually have most of the ingredients for this in my cupboard and refrigerator/freezer. They are simple basic ingredients. There is nothing too fancy here.
You can use a good store made pesto. I prefer the fresh one to the bottled one, and in basil season I make my own pesto from scratch. You can find that recipe here. It is really quite a simple make.
I like to use red onion because the taste is a bit mellower than the sharper brown onion. If you can only get brown skinned onions, by all means use them.
Gruyere cheese is a type of a Swiss Cheese or Apine cheese which comes from the town of Gruyere in Switzerland. It has a sweet, salty, nutty flavor that I really enjoy. If you can't find this type of cheese, feel free to use any good Swiss Cheese.
I like to use baby Spinach leaves. I wash it really well and then dry it in my salad spinner. Once dried I remove all of the stems and discard them.
You can use fresh petite pois, or baby peas, if you are lucky enough to have them, or you can use frozen ones. To be honest I always use frozen peas.
They are a lot easier to come by and there is no faffing about with having to shuck them. Do make sure you thaw them before using them. This is easily done.
Just pop them into a bowl. Pour some boiling water over top, then drain them really well in a colander.
Its also very easy to toast your own pine nuts. Toasting pine nuts is really a very basic skill and there are three easy ways to do this.
One, you can add them to a skillet you have heated over medium low heat. Toss and stir them in the dry skillet with a wooden spoon until they are all toasty and nutty.
Second, you can toast them in the microwave oven. Just spread them out into a single layer on a microwave safe plate. Cook them on full power for one minute, stir, and then continue to toast them at 30 second intervals until they are toasted to your preference. Do keep an eye on them as they can burn very easily.
Finally, you can toast them in a regular oven. Just preheat your oven to 375*F/190*C/gas mark 5. Spread your pine nuts out on a flat rimmed baking sheet and pop the tray into the oven. Bake for 5 to 10 minutes, stirring them every 3 minutes until golden brown.
With all methods do transfer them to a cool plate once toasted so that they don't continue to toast in the heat of the pan/plate, etc. Simple.
The onion gets sautéed in a skillet first. You could add a bit of garlic if you wanted to, but I never do. You don't want to brown the onion, so do take care.
Once your onion is softened you begin to add the spinach in large handfuls, adding a new handful as soon as the first handful is wilted. Spinach is one of those vegetables that cooks really, really quickly! It doesn't take long at all.
You will need to let it cool down before you add the egg, or you will end up cooking the egg. Make sure you do let it cool and then I like to squeeze out as much liquid from the spinach as I can.
This is really easy to do by popping it into a wire colander and pressing it out. Simple.
My absolute favorite pastry to use when making all pies and tarts is my butter and lard pastry. You can find that recipe here.
Its really flaky and rich. It makes two crusts, but you can always freeze one, tightly wrapped, to use another time. It never hurts to have some pastry in the freezer.
Of course the easiest to use of all is a ready made pastry, and I confess even I do that from time to time. Once you have the filling and the pastry made, this tart is as simple to make as layering things together.
Pastry, pesto, filling. Fold up the edge of the pastry around to make a free-form tart. Sprinkle on a bit more cheese and the toasted pine nuts and bake.
I never bake this tart without thinking of my good friend Audrey. She and her husband Peter were two of the first friends I made when I first moved over to the UK, and remained good friends for the whole time I was there.
Sadly Audrey passed away several years ago from vascular dementia. She was a lovely sweet woman. Gentle and very kind. I can honestly say I never heard her say a bad word about anyone else ever. Not once. She was a beautiful example to me of the kind of person we all should be.
Here's to spring-time and good friends. Miss you Audrey. You made my world a better place.
Easy Spring Vegetable & Pesto Tart
Yield: 4
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A delicious supper dish that can get even the most ardent of spinach haters to eat spinach! It's a free form tart and very pretty.
Ingredients
- 1 TBS olive oil
- 1 medium red onion, peeled and finely chopped
- 1/2 pound of baby spinach leaves, washed
- 1 1/2 cups (195g)of baby peas, fresh or frozen (thawed)
- 12 inch round of shortcrust pastry, thawed if frozen (300g)
- 2 TBS fresh pesto sauce
- 1 cup (120g) Gruyere cheese, grated
- 1 large free range egg, lightly beaten
- sea salt and freshly ground black pepper
- 1 TBS toasted pine nuts
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a large baking sheet.
- Heat the oil in a small pan and add the onion. Cook, stirring for about 4 minutes, until softened.
- Add the spinach and cook just to wilt. Drain all in a colander and press out as much water as you can. Set aside.
- Roll your pastry out to a 12 inch circle. Place onto the baking sheet. Spread the pesto sauce into the center, leaving a 2 inch border free all the way around.
- Reserve 1 TBS of the cheese and place the remainder into a bowl.
- Add the drained spinach, onion, thawed peas, beaten egg, salt and pepper. Mix together well. Place this mixture in the center of the pastry circle on top of the pesto.
- Fold the bare border edges of the pastry up over the spinach, pleating it decoratively. (You will only want to fold it up about 2 inches all the way around, leaving the center open.)
- Sprinkle with the remaining cheese and pine nuts over the filling in the center of the tart.
- Bake in the heated oven for 15 to 20 minutes until golden brown. Cut into 4 wedges to serve.
Vanilla Wacky Cake. I have been making Chocolate Wacky Cake for years and years. It has always been a family favorite.
I got the original Chocolate Wacky Cake recipe from my friend Linda Wilson. Linda was my best friend in high school and we were pretty inseparable. She lived right across the back yard from me.
We spent many hours listening to records together and dreaming about the day when we might actually have a boyfriend. We even bought a book together one time entitled, "How to Get a Teenage Boy, and What To Do With Him When You Get Him."
Yes, there actually was such a book. I kid you not.
No, it did not work. I think a more apt title might have been "How to Scare Away a Teenage Boy." haha
Linda's mother Cecile was a beautiful cook and she used to make this Chocolate Wacky Cake. It was so delicious and moist and had a cooked, almost pudding like, chocolate frosting. I loved it when she made it.
She shared the recipe with me and I have been baking it to accolades ever since. You can find that recipe here. Its delicious! Especially if you like chocolate cake, and I do!
This Vanilla Wacky Cake recipe is one I have adapted from a baking book by Yvonne Ruperti, entitled One Bowl Baking. Simple from Scratch Recipes for Delicious Desserts.
It is one of the books I had in the UK that I decided to replace. I am being quite picky about which books I replace actually. This one was lucky enough to make the cut.
I wish I could have brought my vast collection over with me, but alas I could not. It was much cheaper to just leave them behind and then replace them as and when. At least that is what I thought.
The reality is a bit of a different story. It seems some of my books were actually irreplaceable. So there you go. My loss, another's gain. It doesn't really matter in the end, not really.
Anyways, I decided to replace this book and this is one of my favorite recipes in the book. Its a fabulous family friendly cake that uses no butter or eggs!
You can of course, mix and bake it right in the pan, but I always mix it in a bowl and then pour the batter into the pan. It is a "Depression Era" recipe dating back to when baking ingredients were often hard to find or to afford.
It was also a great cake recipe to use during the war when rationing was in force. Being eggless and butter-less also makes for a great emergency cake when you need a dessert at the last minute but have run out of eggs or butter.
You can also make it Vegan by substituting rice milk for the whole milk in the recipe. I am not a Vegan, but its nice to know that it is an option for them!
If you are wanting to mix this right in the pan, you will need to use a metal non-stick 9-inch square baking pan. We didn't have one of those, so I used a Pyrex and mixed it outside the pan.
You will need to spray the pan with some nonstick baking spray and then measure all of the dry ingredients in the pan to thoroughly combine.
Make a well in the centre of the pan and add the oil, vanilla and vinegar, pour the milk over top of everything and mix it all together.
She says using a rubber spatula helps you to get the batter into all of the corners when you are mixing it up.
You can frost it if you like with a chocolate or a vanilla buttercream icing. I chose to just dust the top simply with some icing sugar.
My father is a Diabetic as am I, and I didn't think we needed all of that extra sugar and fat with a buttercream icing on top. The cake doesn't really need icing I feel. Its plenty sweet just as it is.
It does take a whole lot of vanilla. Five whole teaspoons. This makes it nice and rich. You could use half the amount of Vanilla paste if you wanted to and that would also be very delicious.
As you can see, it is a lovely moist and delicious cake with a beautiful crumb. This is the kind of cake that you can enjoy just as is eaten out of hand. A snacking cake as it were.
Or you could cut it into slices and spoon sliced and slightly mashed strawberries over top, with perhaps a dollop of whipped cream. Oh that would be delicious for sure.
I think it would be nice topped with a scoop of vanilla ice cream, with perhaps some loosened strawberry jam spooned over the ice cream. Doesn't that sound yummy?
Or better still, split the cake and fill it with jam. That's how my dad loves his vanilla cakes. With a ribbon of jam running through the middle.
It would also be nice served with a chocolate sauce or a lemon sauce. Its really a very versatile cake I think.
Myself, I would love it with tinned peaches. I adore sliced tinned peaches. I have not had any of those in a long time now. They would go beautifully with this cake.
She included a yummy variation for this cake with a very Polynesian feel to it. She suggested adding a couple teaspoons of finely grated lime or lemon zest and some chopped shredded sweetened coconut in with the dry ingredients.
I am betting you could also use orange zest in much the same way, and perhaps add some ground cinnamon.
This delicious cake could be a jumping off board for any number of flavors, I suppose. Why not add some almond extract and chopped maraschino cherries and toasted walnuts.
If you added some mixed spice or warm baking spices you could make it into a simple spice cake. Oh that would be really delicious with a brown sugar frosting. You could even add chopped dates.
Vanilla Wacky Cake
Yield: Makes one 9-inch cake
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
An eggless, butter-free cake that is perfect for when you need a cake but are are lacking the normal necessary ingredients. You can make it vegan by substituting rice milk for the milk in the recipe. Cakes like this became very popular during wartime rationing and the great depression.
Ingredients
- 2 cups (280g) all purpose plain flour
- 1 1/4 cups (240g) granulated sugar (In the UK use castor)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 cup (120ml) vegetable oil
- 1 TBS vanilla extract
- 4 tsp white vinegar
- 1 cup (240ml) whole milk
- Icing sugar to dust
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Spray a 9-inch square non-stick baking pan with low fat cooking spray. (You can also use a Pyrex dish but it may take longer to bake.)
- Place the flour, sugar, salt, baking powder and soda a bowl and whisk together until evenly combined. Make a large well in the center of the mixture.
- Whisk the oil, milk, vinegar, and vanilla together and then pour into the well. Using a whisk, combine the ingredients together until completely combined and smooth. Pour into the prepared baking dish.
- Bake until golden brown and just firm. (about 25 minutes) A toothpick inserted in the center should come out clean, with only a few moist crumbs.
- Set the pan on a wire rack to cool completely to room temperature.
- Dust with icing sugar and cut into squares to serve.
Notes:
Variation: You can add two tsp of finely grated orange, lemon or lime zest and 1/3 cup (28g) of shredded sweetened coconut to the dry ingredients.
This was the perfect cake to showcase my sister's pink depression glass plate. She only has the one of these. I also thought that it was another opportunity to show off another one of my hand embroidered tea towels.
I do so love to embroider. And now I won't have a man around to ruin them, so why not indulge myself.
I must apologize for the old format printable recipe today. My Recipes Generator isn't working properly. I hope they get it fixed soon. I pay a lot to have that recipe card feature and I want it to be working!
Also my photos are a bit naff as the lighting on the day I cooked this cake was really poor. Generally speaking the lighting in this house is not very good at all. I do so hope it is better when I get into the new place.
If not I may have to invest in a light box. Watch this space.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Raw Date Bars. I have always loved Date Squares. My mom always used my Aunt Orabel's recipe which was delicious, but loaded with refined sugars and fats.
We never minded any of that. They were delicious and a rare treat.
A few years back my sister told me about these raw date bars that she was making and about how much healthier they were for you. With no refined sugar at all.
Containing only five simple ingredients, you don't even need to heat up your oven because there is absolutely NO baking involved. Plus they are loaded with the delicious factor.
No bake? Vegan? No refined sugar? Easy to make? Only 5 simple ingredients? And delicious????
Where do I sign up!!
I had always wanted to make them, but never got around to it. Finally yesterday my sister decided to make some and I photographed the whole process so that I could share it and them here with you in my English Kitchen.
It was so much fun doing this together. I wish we could do it more often!
Like I said there are only five simple ingredients needed. Medjool dates. Old fashioned oatmeal. Coconut oil. Raw almonds. Water. Simple.
Our local store recently had Medjool dates on special and as points cards holders we got them for even less. I think they were about half the regular price for a really nice big tub. We both got some.
My sister buys the huge container of coconut oil. I can't believe how much cheaper that is here than it was in the UK. Also I could only ever find small containers of coconut oil there.
Raw almonds. Not blanched. Not roasted. Skins on.
Old fashioned rolled oats. Not over processed quick oats. Large flakes.
Water. We get ours from a well. Its really good.
Unfortunately you do need a good food processor to make these. My sister has a Cuisinart one. Don't be tempted to use a cheap one. You may burn the engine out. You want a heavy duty one.
I need to get one.
You begin by putting the almonds, salt, and oats into it and pulsing it until you get a mixture that resembles dry bread crumbs.
Once you have done that you add the cut up dates. I love dates, especially Medjool dates. You will need to pit them. That is a mindless sort of a job that I don't mind doing and if a few get into my mouth in the process, so much the better.
Cut them into thirds or quarters and add them to the food processor. Pulse again, until they are all well incorporated with each other in a fine crumble. Then you need to add the melted coconut oil.
My sister drizzles this in with the motor running until she gets the right consistency. You want it to be a bit sticky so that it holds together. You can see in the last photo above what it should look like.
The filling is also made in the food processor and is a very easy make. Just pop in the remainder of the pitted dates and then add half the water. My sister uses about 30 pitted dates.
You want to pulse and blend this until you have a fairly thick paste. Only add more of the water as needed to give you the proper consistency as shown above. I guess it is about the consistency of a thick peanut butter, or Miso paste.
You will probably need to stop the processor and scrape down the sides a few times before continuing. Try not to eat too much of it as you go along. It tastes just like caramel. You have been warned!
After that it is just a simple process of layering it all in a square dish. We used an 8-inch square Pyrex dish, which we lined with some baking paper.
You will need to reserve about 3/4 of a cup of the crumbs to use as the topping. I am sorry but I don't know how many grams that is. The remainder of it gets pressed into the bottom of the lined dish and compacted really well. (the back of a metal measuring cup works really well at this!)
Once you have done that spoon on the date paste. It is best to do it in dollops over the bottom crust and then use the back of a metal spoon to smooth it over the crust in an even layer.
The remaining crumbs get spooned evenly over top. You can press then down lightly with your fingertips. You won't be able to press them down as firmly as the bottom.
Once you have done that it is only a matter of covering them and chilling them. At least for one hour, preferably longer.
We left these over night. They were perfect.
Cut them into perfect squares using a sharp knife. You don't want to be sawing these.
Just sharp up and down cuts. Not a problem when you have a nice sharp chef's knife like the one I was sent! It did a perfect job, with only a bit of crumbling.
My sister likes to put each one into a paper cupcake wrapper. She then stores them in an airtight container in the refrigerator.
You can also freeze them if you wish to keep them longer, but really other than the water, there is nothing in here that will spoil.
Although, over time the nuts might go rancid. So do freeze them for long term storage. Any crumbles left on the cutting board. Well, they are the cook's treat!
Just look at how beautifully these cut into squares. Perfect I would say!
That looks so pretty sitting on my sister's pink cut glass plate. Oh I do so love pink glass, don't you?
That's one of my mom's teacups in the background. In a pretty pink rosebud pattern.
Its an Ansley Hathaway Pink Rosebud Swirl teacup and saucer. Made in England from fine bone china, this was a very popular pattern in the 1950's
Both the cup and saucer have a swirl to them and are trimmed/edged with gold, and the cup has a nice gold edged foot to it.
Beautifully scalloped and swirled, this is a part of my mother's teacup collection. I shall cherish this for as long as I live and pass it down to my daughter one day, or maybe my granddaughter. We will see what happens.
At any rate, these lush bars are totally delicious. Its nice to know you can feed that sweet tooth and do it in a healthy way, that is also incredibly tasty.
Nice and nutty with beautiful caramel undertones. I dare say these are addictive. I highly recommend! Bet you can't eat just one!
Yield: 12
Raw Date Squares
These lush no-bake squares are not only very easy to make, but vegan and incredibly healthy as well. Filled with fibre, they only use five ingredients, and are fabulously delicious!
Ingredients
For the crust:
- 1 1/2 cups (255g) raw whole almonds
- 1 1/2 cups (120g) old fashioned rolled oats
- 1/2 tsp fine sea salt
- 12 Medjool dates, pitted and roughly chopped
- 1/4 cup (55g) coconut oil
For the filling:
- 30 Medjool dates, pitted and roughly chopped
- 1/2 cup (120ml) water (or as needed to give you the correct consistency)
Instructions
- Line an 8-inch square baking dish with some baking parchment. Set aside.
- To make the crust put the almonds and oats into your food processor along with the salt. Blitz until you have a mixture resembling coarse bread crumbs. Add the dates and blitz again until your mixture resembles fine dry bread crumbs.
- Melt the coconut oil over low heat.
- With the motor running, drizzle the coconut oil into the nut/oat/date mixture until your mixture attains the correct consistency. You should be able to press it together with your fingers and have it hold its shape.
- Reserve 3/4 cup of the mixture and press the remaining mixture into the prepared baking dish, compacting it really well.
- Put the dates for the filling into your food processor. Add roughly half the water and process until the mixture becomes smooth and pasty, adding the remaining water only as needed to give you the correct consistency. It should resemble bean paste. (Miso)
- Dollop the date mixture over top of the bottom crust in the dish. Spread it out evenly using the back of a metal spoon.
- Sprinkle the reserved crumb mixture evenly over top and press it down lightly.
- Cover tightly and chill in the refrigerator for at least an hour, preferably over night. Cut into squares to serve.
- Store in the refrigerator. These will keep quite a while, and can also be frozen in an airtight container.
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