TILDA BARS

Our daughter Matilda is being brought up in a sweet shop; this has led to her thinking that a chocolate croissant for breakfast with a ‘babycino’ is normal. Matilda rocks up to the shop before school, and sometimes trying to get her to eat something moderately healthy can be a challenge. We came up with this bar to trick her into believing it’s a special treat. It works a charm and is great for grabbing on the go.

MAKES ABOUT 12 BARS

100 g (3½ oz) butter

220 g (7¾ oz) raw (demerara) sugar

120 g (4¼ oz) honey

2 Weet-Bix or other wheat cereal biscuits, crushed

100 g (3½ oz) dessicated (shredded) coconut

50 g (1¾ oz) pecans

100 g (3½ oz) dried apricots

180 g (6 oz) sultanas (golden raisins)

50 g (1¾ oz) raisins

100 g (3½ oz) rolled (porridge) oats

200 g (7 oz) Rice Bubbles or other puffed rice cereal

50 g (1¾ oz) sunflower seeds

50 g (1¾ oz) hazelnuts

50 g (1¾ oz) pumpkin seeds (pepitas)

50 g (1¾ oz) dried cranberries

75 g (2½ oz) plain (all-purpose) flour

½ teaspoon baking powder

Preheat the oven to 170ºC (325ºF/Gas 3). Line a 30 x 20 cm (12 x 8 inch) baking tray with baking paper.

Put the butter, sugar and honey in a saucepan and heat gently until warm.

Mix the remaining ingredients together in a large bowl and add the honey mixture.

At this stage, squeeze a little of the mixture in your hand to check it will hold together. You can add a little warm water to bind the mixture a bit more, if needed. It should hold together, but not be sticky.

Squash the mixture firmly into the baking tray.

Bake for 25 minutes, or until nice and golden. Remove from the oven and leave to cool for 5 minutes.

While still warm, cut into 12 bars, or any shape you like.

The bars will keep in an airtight container for up to 2 weeks.