This recipe for ‘Paradise Squares’ was found by food writer, Joan Poulson, in an old East Yorkshire farm recipe book .
Ingredients
- 4 oz(113g) butter
- 4 oz (113g) caster sugar
- 2 oz (55g) ground rice
- 2 oz (55g) chopped walnuts
- 2 oz (55g) glace cherries
- 1 egg
- 1 cup of sultanas
- Shortcrust pastry
Method
- Line a shallow 8″ square tin with the shortcrust pastry
- Cream the butter and sugar
- Beat the egg, and mix with butter, sugar and ground rice
- Stir in the nuts and fruit and put mixture into the tin. Smooth the top
- Bake at 400°F until golden brown – approx. 30 minutes
- Whilst still warm from the oven, sprinkle with sugar
- Can be beaten warm as a pudding – delicious with custard
- Or it can be cut into squares when cold and eaten as a cake.
Source: Joan Poulson (1974). Old Yorkshire Recipes. Hendon Publishing Co.
