Thursday, 7 October 2010
We are great fans of sultanas in this house . . . those lovely golden coloured seedless raisins . . . so sweet and yummy. I could eat them by the handful.
Originally Sultana raisins were imported to the English speaking Western world from the Ottoman Empire. There is a quaint little story saying that they came to be when a Sultan from the Empire fled from a tiger attack, leaving his grapes in the sun to dry . . .
Not sure how true it is, but it surely adds a bit of fun and interest to a rather plain looking fruit!
Rather plain looking indeed, but oh-so-delicious! Especially when baked into lovely squares such as these . . . with a buttery oaty base and topping . . . the filling sweet and sticky . . . with just a hint of lemon.
Oh my but these are moreishly wicked. You will surely find yourself escaping into the kitchen to cut yourself one more little bite at every available opportunity.
And then they'll be gone . . .
You'll just have to bake another pan!!
*Sultana Oat Squares*
Makes one 8 inch square pan
These are so deliciously scrummy!
For the Crumble:
5 1/4 ounces rolled oats (1 1/2 cups)
7 1/2 ounces soft light brown sugar (1 cup, packed))
6 1/2 ounces of plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/4 tsp salt
6 ounces butter, melted (3/4 cup)
3 3/4 ounces soft light brown sugar (1/2 cup packed)
2 TBS cornflour (cornstarch)
6 fluid ounces water (3/4 cup)
6 ounces sultana raisins (1 cup)
the juice and finely grated zest of one unwaxed lemon
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter an 8 inch square baking pan. Line with baking parchment, leaving an overhang to help lift the baked squares out.
Place all the ingredients for the filling in a saucepan, with the exception of the lemon and lemon zest. Cook and stir until the mixture boils and thickens. Remove from the heat and stir in the lemon zest and juice. Set aside.
Whisk the oats, brown sugar, flour, soda and salt together in a bowl Pour the melted butter over top and mix well together until nice and crumbly. Press half of the crumbs into the prepared pan. Spoon the sultana filling evenly over top. Sprinkle the remainder of the crumbs over top and press down lightly.
Bake for 35 - 40 minutes until golden brown and firm to the touch. Allow to cool completely before cutting into squares to serve.