Date and Walnut Loaf

Ingredients

• 225 g Dried Pitted Dates (roughly chopped)
• 1 tsp Bicarbonate of Soda
• 85 g Block Margarine or Butter (at room temperature)
• 85 g Caster Sugar
• 120 ml Boiling Water
• 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)
• 225 g Self-raising Flour (see Self-raising Flour note below)
• 85 g Walnuts (roughly chopped)

Instructions

1. 1

   Place the dates, bicarbonate of soda, margarine and sugar in a large bowl and pour over the boiling water. Mix to break up the margarine and then set aside until the boiling water has cooled.

2. 2

   Meanwhile, line a 900g (2lb) loaf tin with greaseproof paper and pre-heat your oven to 170°c (150°c for fan assisted ovens, Gas Mark 3 or 325°F).

3. 3

   Once the mixture has cooled, add the egg and walnuts, mixing through to combine. Sift in the flour and mix to create a batter.

4. 4

   Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about 1 hour. Keep an eye on your cake toward the end of baking and if you think it's looks done on top, cover with a sheet of tin foil - this will stop the top from burning while the inside continues to bake.

5. 5

   Remove from the oven and allow to cool in the tin. Serve straight away or for a better taste, keep the loaf in an air-tight container for a couple of days before serving.