Spicy Date and Ginger Bars

Mr Redneck saw this Spicy Date and Ginger Bars in one of the many monthly magazines we borrow from the library and was literally drooling.

I had a look at the recipe, it was do-able and not overly laden with artery clogging stuff. I made it for Father's Day since there would be many 'guinea pigs' as well as to spread the calories around. The ginger bars were well received.

It is quite rich and sweet so cut it in small dainty slices and serve with coffee or tea. The base is actually a light textured cake. The Ginger Slices freeze well.

Makes : 1 tray 25cm x 30cm

Ingredients
200g chopped dates
250ml milk
1 tsp baking soda

315g plain flour
¾ Tbsp ground ginger
1 tsp ground allspice


125g butter, softened
200g caster sugar
8 Tbsp golden syrup
2 eggs

Method
1. Combine dates and milk. Microwave for 2-3 minutes until it just starts to bubble. Add baking soda, stir and set aside for 10 minutes.

2. Sift flour and spices in a bowl.

3. Cream butter and sugar until light and fluffy. Add golden syrup and continue beating. Add eggs one at a time, beating well after each addition.

4. Fold half the flour into the batter mixture. Gently fold the date mixture into the batter, then fold in the remaining flour.

5. Pour the mixture into prepared lined greased swiss roll baking tray.

6. Bake in preheated oven at 180C for 30-35 minutes or until cooked when tested with a skewer. Leave in tin for 5 minutes before removing to cool on a wire rack.

7. Spread a layer of icing over cooled cake. Leave it in the fridge for 30 minutes to allow icing to set before cutting into bars.


Icing
25g butter, softened
½ tsp ground ginger
1½ cups icing sugar
Juice from 1 lemon

Combine butter, ginger and icing in a bowl. Gradually stir in lemon juice a little at a time until the icing is a smooth but not too runny consistency.

Tip
1. An easy way to chop dates is to wet the knife. The water helps prevent the dates from sticking to the knife.
2. To freeze the cake, cut into slices, leave a space in between and store in an airtight container. Eat within 3 months.

Recipe : Taste magazine July 2008 (adapted)