Prep 10 mins
Cook 20 mins
When I was on a school exchange with my highschool's partner school in England back in 1984, my guest parents drove me through the beautiful New Forest which I fell in love with at once. Actually I fell in love with Great Britain in general at once, but that's another story... That afternoon in the New Forest we had tea at an old tiny mill - one of those lovely, typical English tea rooms where I could spend the whole afternoon during a rainy day in november like it was then. I had my first cream tea there and then something which they called "thing", something with cornflakes and glace cherries which at that time I liked much better than the cream tea. I'm still in contact with my dear exchange partner Alison, and years later I asked her to get the recipe for those "things" from her mother. Here it is. The servings are a guess because it's been some years since I made them the last time. I'm not sure about the baking tray either, but if you spread it, it will be about 2/3 inches thick.
- Preheat oven to 350 degrees F.
- Melt margarine (non hydrogenated!) in saucepan.
- Add other ingredients, stir to combine.
- Pour onto greased baking tray and bake at 350 for 20 minutes.
- Cut into squares and leave to cool.
- Make icing with icing sugar, water and lemon juice and spread it on the cold "things".
This worked fabulously well. I used bran flakes instead of cornflakes and used dates instead of cherries and my slice is moist and chewy and addictive. I doubled the recipe to fit a big slice pan and now better be careful that I don't eat the lot !! Made and loved for Sweet Traditions Tag game.
I made these over the Thanksgiving Holiday weekend to take to my mom and dad's house. These were very good and as the recipe states -- very sweet. I used cherry faloverd craisins for the glace cherries. These are very good! Thanks for posting! Made for Sweet Traditions game November 2009.
Oh my goodness, this was good. Very simple and very yummy, and pretty to boot! I used some raisins and made up the difference with dried tart cherries. I flattened it out on a baking sheet, about 1/2 thick. The edges are crispy and the rest is chewy and sweet. I added some drizzled glaze even though it needs no more sweetness, it's just prettier that way! I'm very pleased with this recipe and I will make it again, thanks Mia!