Name: The best Date and Walnut Loaf recipe for afternoon tea
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 250g packet pitted dates (1 1⁄2 cups), halved; 3⁄4 cup hot black tea; 75g unsalted butter, finely chopped; 3⁄4 cup brown sugar, firmly packed; 2 eggs, lightly beaten; 1 1⁄2 cups self-raising flour; 1 tsp mixed spice; 1 tsp bicarbonate of soda; 1 cup walnuts, coarsely chopped; Spreadable butter, to serve (optional)

The best Date and Walnut Loaf recipe for afternoon tea

This old-fashioned favourite can be whipped up in no time!

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Serves 8

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

250g packet pitted dates (1 1⁄2 cups), halved

3⁄4 cup hot black tea

75g unsalted butter, finely chopped

3⁄4 cup brown sugar, firmly packed

2 eggs, lightly beaten

1 1⁄2 cups self-raising flour

1 tsp mixed spice

1 tsp bicarbonate of soda

1 cup walnuts, coarsely chopped

Spreadable butter, to serve (optional)

Method

Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

Combine the dates, tea, butter and sugar in a large saucepan over a medium heat. Stir until butter is melted. Bring to a boil. Remove from heat. Transfer to a large, heatproof bowl. Stand for 15 minutes.

Stir eggs into the date mixture. Sift the combined our, spice and soda over the top. Stir until combined. Stir in 3⁄4 cup of the walnuts. Spoon into the prepared pan. Smooth over the top. Sprinkle with remaining walnuts.

Cook in a moderately slow oven (160 °C) for about 50 minutes, or until a skewer inserted into the centre comes out clean. Stand in the pan for 15 minutes. Transfer to a wire rack.

Serve the loaf warm or at room temperature with butter.

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