Traditional Date and Walnut Roll
My Grandmother used to make the most delicious Traditional Date and Walnut Rolls.
They were always so moist and delicious. We always had a hot slice (straight from the oven), slathered with butter.
It has taken me ages to find the right recipe, because they just didn’t taste quite like the ones I had when I was young. Luckily I finally found one – and tested it (and taste tested it multiple times).
Where Do You Buy the Nut Loaf Tins?
Traditionally a Nut Loaf Tin is used to make Traditional Date and Walnut Roll. You can grab them from Catch.
Nut Loaf Tins are traditionally used to make Date and Walnut Rolls. You can grab them online from Catch.
Of course you can use a traditional loaf tin should you wish, but the sealed Nut Loaf Tins seem to ‘steam’ the cake and it really does make a difference!
Method
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Preheat the oven to 180 degrees. Remove all of the oven trays and just add one on the lowest part of the oven (but up off the bottom)
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Grease well two Nut Loaf Tins and set aside.
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In a medium sized saucepan, add the chopped dates, brown sugar, butter and the cup of water.
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Stir over low heat whilst stirring until the brown sugar dissolves (you can't see any granules of sugar anymore).
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Bring the mix to the boil, then remove it from the heat and allow it to cool for 10 minutes.
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In a large bowl, sift the self raising flour and bicarbonate of soda. Make a well in the centre and fold in the date mixture, the chopped walnuts and the beaten egg.
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Pour half of the mixture into each of the Nut Loaf Tins and place the lid on the end. Only fill the tins 2/3's full or it will overflow.
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Place the two Nut Loaf Tins into the oven, standing upright.
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Bake for 35 minutes. Remove from the oven and allow the cake to sit for 10 - 15 minutes before removing the lid.
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Eat warm with butter.
