With a busy day ahead here yesterday, the Custard Club had to miss out on the custard component of their morning tea today (sorry guys). Bit of a shame as I was gifted some lovely new custard jugs, as seen on the shelf behind.

Never mind, hopefully they will still enjoy these old fashioned favourites I baked for them the night before – raspberry shortcake and date slice with lemon butter icing.

Many people since have requested the recipe for the date slice, so here it is:

DATE SLICE

Sweet Shortcrust Pastry

125g butter
125g sugar
1 egg
250g plain flour
¼ teaspoon baking powder

Date filling

200g pitted dates
1 teaspoon finely grated lemon rind
60ml lemon juice
80ml water
1 teaspoon ground cinnamon
½ teaspoon mixed spice

Lemon Icing

60g butter, softened
300g icing sugar, approximately
Finely grated rind 1 lemon
40ml lemon juice, approximately
A little desiccated coconut, optional

Method for pastry

Whisk the butter and sugar together until light, then whisk in the egg.

With a metal spoon, fold in the combined flour and baking powder and mix until well combined and the mixture has formed a soft dough.

Wrap in cling film and refrigerate for at least 30 minutes.

Method for date filling

Place all the ingredients in a saucepan and bring to the boil.

Reduce heat to low and simmer until the liquid has been absorbed and the mixture reaches a paste-like consistency.

Set aside to cool completely before making the slice.

Method for icing

Mix together the well softened butter, rind, icing sugar and enough juice to make a good spreading consistency.

Spread decoratively over the top of the slice and leave to set.

To assemble

Grease a 22cm (or similar size) square slab tin and line base with baking paper, the grease over this. Preheat oven to 160 degrees C (fan forced).

Cut pastry in half and roll out on a lightly floured surface to fit the base of the tin.

Spread with the date mixture.

Roll out the remaining pastry and fit on top. Prick all over with a fork, then bake for 30 minutes until golden brown.

Remove from the oven and leave to cool in tin. Turn out then invert.

Spread with icing and if desired, sprinkle with coconut and leave to set.