Figgy Duff

Ingredients

• 2 cups All purpose flour
• 1/2 cup Brown Sugar
• 2 tsp Baking Powder
• 1 tsp Ginger
• 1 tsp Allspice
• 1 tsp Cinnamon
• 1 cup Raisins
• 1/3 cup Melted Butter
• 1/2 cup Molasses
• 1 tablespoon Water

Instructions

1. Preheat the oven to 350°F / 180°C. Grease an 8-inch (20 cm) square baking pan.
2. To prepare the filling, combine the dates and water in a medium saucepan. Bring to the boil over high heat, then reduce to a gentle simmer and cook, stirring occasionally, until thick and smooth, about 6–8 minutes. Remove from the heat, stir in the vanilla and set aside to cool.
3. For the base and topping, place the oats, flour, brown sugar, baking powder and salt in a food processor. Pulse briefly just to combine, avoiding a fine texture. Add the butter and pulse again until the mixture is crumbly with small clumps. Transfer to a bowl and mix through if needed.
4. Press half of the oat mixture firmly into the bottom of the prepared pan to form an even base. Spread the cooled date filling evenly over the crust, then scatter the remaining oat mixture on top and press lightly to level.
5. Bake in the centre of the oven for 30–35 minutes, until the top is golden brown. Allow to cool completely in the pan before cutting into squares. Store covered in the refrigerator for up to one week, or freeze for longer storage.

instructions_source: editorial-classic