Ingredients

The following ingredients have 8 Servings
  • 1/2 cup butter (at room temperature)
  • 1 cup all purpose flour (whisked, spooned and levelled)
  • 2 Tbsp white sugar
  • 1 1/2 cups light brown sugar
  • 1 cup raisins (plumped, drained and patted dry *see Note 1)
  • 2 large eggs
  • 3 Tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla or vanilla bean paste

Instruction

  • Prepare an 9-inch square baking pan by lining with parchment paper, allowing the edges to extend over the edges to use as handles to lift out after baking. (I like to use two strips 9-inches wide, laid in opposite directions, to cover the bottom and all sides neatly). *I generally make these in a 9x9-inch pan, but an 8x8-inch square pan should work nicely as well. Obviously, the squares will be a little thicker with this change.
  • Preheat oven to 350F.
  • Plump raisins by placing in a small bowl and covering completely with hot water. Let stand while you prepare and bake the crust.
  • In a medium bowl with an electric beater or the bowl of a stand mixer fitter with the paddle attachment, cream butter well. Mix in the flour and sugar and mix until you have a moist dough.
  • Place the dough into the prepared baking pan and generally scatter the dough bits evenly over the bottom of the pan. Using floured or moistened fingers, press the mixture into the bottom of the pan evenly. *This is not the easiest, as the layer is thin and sticky. Be patient and press in as thoroughly as possible. Small holes are ok, as they will fill together as the crust bakes, but avoid any gaping gaps.
  • Bake in preheated oven for 15 minutes.
  • Meanwhile, prepare the filling by stirring together the filling ingredients until well mixed. Drain soaking raisins well, then pat dry. Add to the filling mixture and stir in.
  • Remove crust from oven and pour filling over-top. Spread to cover the top evenly. Return to the oven and bake an additional 20 minutes, or until golden brown.
  • Remove from oven and allow to cool completely in the pan before cutting into squares. *I like to refrigerate in the pan briefly before removing from the pan and cutting into 16 squares. Squares can be stores in an airtight container at room temperature or in the fridge. Either is fine, though I enjoy eating them at room temperature myself.