Traditional Date and Walnut Roll

Traditional Date and Walnut Roll


Servings 2
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 250 Dates, Chopped Finely
  • 220 Brown Sugar
  • 150 Walnuts, Chopped Finely
  • 2 Self Raising Flour
  • 60 Butter
  • 1/2 tsp Bicarbonate Of Soda
  • 1 Egg, Lightly Beaten
  • 1 cup Water

Nutrition Information

Qty per
1152g serve
Qty per
Energy 41428cal 3597cal
Protein 0.53g 0.05g
Fat (total) 797g 69g
 - saturated 156g 14g
Carbohydrate 248g 22g
 - sugars 182g 16g
Dietary Fibre 3.55g 0.31g
Sodium 106mg 9mg

Nutritional information does not include the following ingredients: Dates, chopped finely, Brown sugar, Walnuts, chopped finely, Butter, Egg, lightly beaten

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.  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!

Nut Loaf Tin | Stay at Home Mum

Nut Loaf Tins are traditionally used to make Date and Walnut Rolls.

You can grab them online from Catch.

Traditional Date and Walnut Roll | Stay at Home


  1. 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)

  2. Grease well two Nut Loaf Tins and set aside.

  3. In a medium sized saucepan, add the chopped dates, brown sugar, butter and the cup of water.

  4. Stir over low heat whilst stirring until the brown sugar dissolves (you can't see any granules of sugar anymore).

  5. Bring the mix to the boil, then remove it from the heat and allow it to cool for 10 minutes.

  6. 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.

  7. 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.

  8. Place the two Nut Loaf Tins into the oven, standing upright.

  9. Bake for 35 minutes.  Remove from the oven and allow the cake to sit for 10 - 15 minutes before removing the lid.

  10. Eat warm with butter.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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