Matrimonial Cake and Apple and Cranberry Slices

Well, we had a lovely letter from Mrs Barner. I am so glad some people still do things the old fashioned way, and a a hand written letter cheered us all up. So, thank you Mrs Barner for your comments- a book may well be in the offing- and her are the recipes requested, I hope you have as much success with them as the others.

Matrimonial Cake
This is so called because apparently in marriage you take the rough with the smooth, although some people have commented there seems a lot more rough than smooth!
THE SMOOTH
8 oz(225g) stoned and chopped dates
1oz(25g) Demarara sugar
4floz(125ml)water
THE ROUGH
4oz(125g)porridge oats
3oz(75g) plain or wholewheat flour
2oz(50g)Demarara sugar
3oz(75g) butter, chilled

Place all the smooth ingredients into a thick bottomed pan and heat gently on a stove. It will gradually form a paste, stir occasionally to prevent the sugar burning onto the bottom of the pan, and when it looks thick, dark brown and sludgy leave it to cool. It gets REALLY hot- it's like jam - so don't be tempted to taste it just yet!
Place all the rough ingredients in a mixer and rub in the butter to form a crumble mixture.
Grease a 7inch/18cm tin and put in half the rough mixture. Pour in the smooth mixture, and spread it all over. Top with the other half of the rough and pat down gently.
Bake it at 180C, 350F or Gas 4 for 15-20 minutes until slightly brown, as always, if it smells done, it probably is!
Leave to cool and cut into squares. It is really lovely warm with a spoon of clotted cream or ice cream.

For some variation we do the same mix with apricots instead of dates, you just need some more water during the initial stage, and a little ginger in the crumble mix, and/or stem ginger through the apricots.

Apple and Cranberry Squares

A lovely recipe, good for windfall apples and a Christmassy treat.

BASE
8oz(225g) plain flour
3oz(75g) granulated sugar
6oz(175g) butter
FILLING
2-3apples, either cooking or dessert
4 dessert spoons cranberry sauce
TOPPING
4oz(115g) plain four
41/2oz(130g) granulated sugar
3oz(85g) butter, chilled

In a mixer combine all the base ingrediants. This mix is a basic shortbread, so don't over mix, stop when it is all together and soft. press this into a greased tin about 7x11 inches/ 18x28cm. Cook this for about 15-20 minutes (180C/350F/Gas4) until set and just turning golden. It will still feel soft. You can make this ahead of time and leave to cool.
Peel and core an apple and slice it onto the base, keep adding apples until your base is covered. Slightly overlap the slices. Spoon the cranberry sauce gently over the apples and smooth so it covers them. We keep it half apple half sauce, but you can add more of either to your taste.
To make the topping put all the ingredients in a mixer and rub in the butter, Make a basic crumble mix. If yu would like add some mixed spice, or ginger and nutmeg to this mixture for a kick. Sprinkle tiopping over the base and press down gently.
Cook at the same temperature for another 20 minutes. Leave to cool and cut into squares.
This is a cream of ice creampudding if served warm, or an afternoon treat with a good cup tea.

These are easy enough to make with children- my 7 year old niece loves making crumble mixtures, and they are quick enough for almost instant gratification! Both slices are tough enough, and will keep long enough for homemade hampers to give as Christmas presents. Not long now!