My dad loves dates and pecans, so I thought I’d create something specially for him. He’s already asked me to make it again, so it can’t be too bad!
For the base:
- 90g brown sugar
- 75g plain flour, sifted
- 60g unsalted butter, cut into little pieces
For the topping:
- 150g dates, chopped small
- 4 tbsp water
- 1 tsp lemon juice
- 75g caster sugar
- 2 tsp cornflour
- 100g pecan nuts, chopped small
Line a 20cm square baking tin with grease-proof paper and pre-heat the oven to 180C. Then put all the ingredients for the base into a mixing bowl and rub them together with your fingertips until the mixture looks like big breadcrumbs. Then press this mixture into the base of the tin until it is level. Put it in the oven for 15 minutes while you make the topping.
Put the dates and water in a small pan, add the lemon juice, sugar and cornflour, and simmer the mixture for a couple of minutes. Allow to cool slightly before mixing in the pecans and spreading over the base. Bake in the over for another 20 minutes. Let it cool in the tin then turn out onto a chopping board and cut into pieces.