Sticky dates make for a rich, sweet filling in this classic Canadian bake, in honour of Canadian Thanksgiving.

Being in Switzerland I miss the October holidays in Canada, Thanksgiving and Halloween, most of all. To make it a little easier, I bake with nostalgia in mind. These date squares were a café favourite while I lived and studied in Ottawa (shoutout to Bridgehead!), and I’ve loved to bake them ever since.

They pair excellently with a milky coffee or chai, but also wouldn’t be amiss on a Thanksgiving table (though, of course, pumpkin pie would be a much more typical dessert—did you know the Bernese have a version too?)

The recipe is adapted and scaled down from a version in the Complete Canadian Living Baking Book. It is very sweet, but the oaty topping makes it feel wholesome and comforting.

Happy Thanksgiving!

For the filling

250 g dates, chopped

330 ml water

3 tbsp sugar

1 tsp lemon zest

2 tbsp lemon juice

For the base and topping

150 g rolled oats

100 g flour

80 g brown sugar

1 tsp salt

1 tsp cinnamon

120 g butter, cold

Preheat oven to 180 C / 350 F / gas mark 4.

For the filling:

In a pot, add all the ingredients for the filling. Bring to a boil, then turn down the heat and let simmer for about 15 minutes.

Let cool.

In the meantime, make the base and topping.

For the base and topping:

In a large bowl, mix together the oats, flour, sugar, salt and cinnamon. Add the butter and rub in until you have large flakes.

Press about half of the oat mixture into a rectangular fluted pan, spread the cooled date mixture on top, then top with the remaining oat mixture.

Bake for about 40 minutes, or until it is golden.

• I scaled this specifically so that it would use one 250 g container of dates, and it fits perfectly in my rectangular fluted tart pan (35 x 11 cm). You could also use a 20 cm square tart pan. If your pan does not have a removable bottom, line it with parchment paper.