300g wholemeal flour
200g plain flour
175g demerara sugar
140g stoned dates or figs or prunes chopped
(do not use ready chopped dates, they are covered with rice flour to stop them sticking together and this makes a soupy mix that surrounds the fruit)
130g glace cherries, chopped
90ml hot water
15ml lemon juice
Serves: 28 pieces
Line a large baking tray that is about 5cm deep with grease proof paper.
in a small pan mix the chopped fruit with sultanas, 30ml honey, water and lemon juice. Bring to the boil and simmer for about 15 minutes until the fruit has absorbed the liquid. Reserve.
Melt the butter and 200ml honey together.
Mix the oats, demerara sugar, wholemeal flour, plain flour together in a large bowl.
Add the melted butter and honey, mix well.
Place about 2/3rds of the oat mix in the prepared baking tray and spread out and compact to an even layer.
Spoon the fruit mix evenly over the oat layer, then spread over the oats.
Now spoon the remaining oats over the fruit layer in small piles so that you can see the fruit layer.
Bake at 140C for about 40 minutes until oats are golden. I use bottom heat to ensure the base cooks evenly.
Allow to cool over night then slice.
Ready for oven with oat topping