Fudge and Date Slice
Fudge and Date Slice is easy to make and I love the inclusion of the dates. You could substitute with any dried fruit and change the nuts too.
Makes: 24 slices
Preparation time: 10 minutes
Cooking time: slice 30–35 minutes, icing 2 minutes
250 g (8 oz) butter
5 tablespoons cocoa
1 / 3 cup (120 g/ 4 1/4 fl oz) treacle
1½ cups (330 g/11½ oz) brown sugar
1¼ cups (185g/10 oz) self-raising flour
2 eggs, beaten
160 g (5¼ oz) pitted dates, chopped
100 g (3½ oz) pecans, chopped
60 g (2 oz) dark good quality cooking chocolate, broken into pieces
1 teaspoon (5 ml) light flavoured extra virgin olive oil
¾ cup(120 g/ 6½ oz) icing sugar, sifted
- Pre-heat oven to 180°C (350°F, Gas Mark 4). Line a 25 x 30 x 5cm (10 x 12 x 2in) baking tin with baking paper.
- Place butter, cocoa, treacle and brown sugar in saucepan and place over medium low heat, stirring frequently until melted and well combined, around 5 minutes. Cool a little.
- Add flour and stir through roughly with a wooden spoon, to make sure mixture is not too hot for the eggs. Add eggs and stir until well combined. Stir through dates and pecans. Pour into baking tin and bake on centre shelf of oven for 20–25 minutes, or until centre feels firm. Cool in tin.
- Make icing by combining chocolate, 1/4 cup (60 ml) water and oil in a bowl suspended over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Beat in the icing sugar and keep warm. (This can also be done in the microwave.)
- Turn fudge out onto a board. Pour icing over, spreading it right to the edge. When set, cut into pieces.
Lyndey’s Note: When spreading any sort of icing it is good to dip the knife into very hot water between strokes. This gives a smoother end result.
Wine: A good cup of coffee or a fortified wine such as a muscat or port will do the trick here.
Related Recipe: Double Chocolate Macadamia Biscuits