Cricket Tea is over for another year (it will come around again sooner than I know it though!!) One of the surprise successes of the tea were these Raspberry and Pine Nut Bars - I say successes because the cricketers are a very traditional lot and generally like their traditional English classics - Cornish Splits with jam and cream, Victoria Sponge, Quiche ....so including these was a bit risky. I needn't have worried, they got very favourable comments, and several of the ladies on the catering committee even asked me for the recipe - praise indeed (believe me!).
RASPBERRY PINE NUT BARS
200g plain flour
200g porridge oats
250g pack butter , room temperature, cut into small pieces
175g light muscovado sugar
finely grated zest of 1 lemon
100g pack pine nuts
2 punnets raspberries (total weight 250g/9oz)
Step 1: Preheat the oven to fan 170C/ conventional 190C/gas 5. Butter a shallow 23cm square tin. Tip the flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large sticky clumps.
Step 2: Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly - don't pack it too firmly. Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.
Step 3: Bake for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing. Will keep for 2-3 days.