Date & Walnut Loaf

12.01.14

 Date & Walnut Loaf

It’s a date.

What a week! Talk about shock to the system. After two weeks off work, during which time the most difficult decision I had to make was whether to have more cheese or move onto pudding, it was back to earth with a bang as we went back to work and back to school here at OH HQ. When the alarm went off at 06:20 on Monday morning I swear it felt like I was getting up in the middle of the night.

So, just one week back and already my head is full of stuff, my house is full of clutter, my washing machine is just constantly full, and my purse is, er, empty. Hmm.

So in the spirit of thriftiness, I went through the kitchen cupboards and identified a few items that needed using up (dates, self-raising flour) and thought about what I could make, and what I could share with you, lovely blog reader. And came up with this, which is dead easy and very tasty. A slice with butter is perfect with a cup of tea on a winter’s afternoon, or it makes a good packed lunch addition (nut alert, mind you).

I made it with my 3-year-old, who was surprisingly helpful, helping me measure the ingredients, crack open the eggs and mix. A great team effort!

Happy baking,

TOHC x


Mostly one-handed
DATE & WALNUT LOAF

What you need

90g unsalted butter (at room temperature) + extra for greasing
90g soft brown sugar
2 eggs
250g self-raising flour
1tsp baking powder
½ tsp ground cinnamon
70ml milk
90g walnuts, roughly chopped
250g dates, stoned and roughly chopped
You will need a 1kg (2lb) loaf tin. Cuts into 12 slices.

What to do

  1. Lightly grease the loaf tin with butter.
  2. Combine the butter, sugar, egg, flour, baking powder and cinnamon in a large bowl and beat until well blended using a hand mixer. Add the walnuts, dates and milk and stir to mix.
  3. Spoon into the prepared loaf tin and bake in a pre-heated oven at 180˚C/160˚C Fan/350˚F for 1 hour until well risen and firm to the touch. A fine skewer inserted into the middle of the loaf should come out clean.
  4. Leave to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely. Serve sliced – and buttered, if you’re feeling indulgent.

 

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