A 14th century castle in Northern Ireland was my inspiration to make a dessert using ingredients available at the time.
1 1/4 cups brown sugar, packed
1/2 cup sugar
3/4 cup old-fashioned rolled oats
3 large eggs, beaten
3/4 cup milk
3 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup chopped dates
9" unbaked deep dish pie shell
1 cup heavy cream
1/2 cup almond slices + 1 tablespoon butter + dash of salt
Preheat oven to 350 degrees F. Place brown sugar, sugar and oats in a large bowl. Add beaten eggs, milk, melted butter and vanilla extract and mix well. Fold in dates. Place pie shell on a baking sheet and pour mixture in. Bake 45 - 50 minutes, or until set.
Meanwhile, whip cream until soft peaks form (do not add sugar). Melt 1 tablespoon butter in small skillet, add almonds and salt and saute until lightly brown. Allow to cool.
Allow baked pie to cool completely (you can put it in the fridge after it cools slightly). Top cooled pie with whipped cream and sprinkle toasted almonds all over. Serves 8.