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Date & Raisin Pie

Date & Raisin Pie

serving size icon
30 mins + 0 mins
serving size icon
Serves 6-8 people


  • Base
  • 190 g packet gluten-free arrowroot biscuits
  • 1/2 cup toasted almonds
  • 100 g butter, melted
  • Filling
  • 350 g pitted dates
  • 1 cup raisins
  • 2 tablespoons honey juice and finely grated zest of 1 orange
  • 1 cinnamon quill
  • 1 cup cream, whipped
  • To serve
  • strips of orange zest, to garnish
  • Food Magazine


Line the base of a 20cm springform cake tin with baking paper and lightly grease the sides.

Place the biscuits and almonds in a food processor and process until

crumbs form. Place the crumbs in a bowl, add the melted butter and

mix well. Press the mixture onto the base and halfway up the sides of

the tin. Chill while preparing the filling.

To prepare the filling, place all the ingredients & 1 cup water in a small pan. Bring to a simmer over a medium heat then cook for 4-5 minutes, or until the mixture has thickened to a paste. Remove from the heat and set aside to cool.

Once the date mixture reaches room temperature, refrigerate until cool. Discard the cinnamon quill. Spoon the mixture into the biscuit base. Top with whipped cream, garnish with orange zest and cut into wedges to serve.

This recipe was sent in by Food Magazine


Qty Price
Arnotts Plain Biscuits Marie $2.00 ea
$2.00 ea
Countdown Almonds Natural $4.20 ea
$4.20 ea
Cinderella Camel Dates Pitted $2.69 ea
$2.69 ea
Ceres Organics Raisins
arrow icon exclamation icon Out of stock Out of stock
Arataki Manuka Honey $10.00 ea club price $10.99 non club member
$10.00 ea club price $10.99 non club member
Fresh Produce Oranges Navel Imported $4.50 kg
$4.50 kg
Greggs Spice Cinnamon Quills $7.39 ea
$7.39 ea
Countdown Cream $2.46 ea
$2.46 ea


Qty Price
Countdown Butter Salted $6.50 ea
$6.50 ea
Food Food & Wine March - April Issue 100 $6.90 ea club price $8.90 non club member
$6.90 ea club price $8.90 non club member