Pumpkin seed, black treacle and ginger squares
Makes: 25 squares
Prep time: 10 minsTotal time: 
Recipe photograph by Karen Thomas
Pumpkin seed, black treacle and ginger squares
Makes: 25 squares
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
135Kcal
Fat
7.5gr
Saturates
4gr
Carbs
15gr
Sugars
8gr
Fibre
2gr
Protein
2gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 3 tbsp pumpkin seeds
- 175g butter
- 100g light muscovado sugar
- a pinch of ground ginger
- 3 tbsp black treacle
- 100g dried ready-to-eat apricots, chopped
- 250g porridge oats
- 2 balls stem ginger, chopped
Step by step
Get ahead
Make up to a day ahead and store in an airtight container.
-
Preheat the oven to 180°C, fan 160°C, gas 4. Tip the pumpkin seeds into a small baking tray and toast in the oven for 6-8 minutes; set aside to cool.
- Melt the butter, sugar, ground ginger and treacle in a large pan, stirring until melted. Take the pan off the heat.
-
Tip the apricots, oats, stem ginger, 2 tablespoons pumpkin seeds and a pinch of salt into the pan and stir to mix.TipIf you would like this to be a gluten-free recipe, please ensure that your oats are guaranteed gluten-free.
- Transfer the mixture to a 20cm shallow square loose-bottomed tin. Top with the remaining pumpkin seeds. Bake for 30 minutes. Cut into squares while warm, then leave to cool in the tin.
Chef quote
Just what you need for Bonfire Night, these squares have the flavours of bonfire toffee and Yorkshire parkin, mixed in one
