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 Tins are traditionally used to make Date and Walnut Rolls.
You can grab them online from Catch.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Dates, chopped finely
- Brown sugar
- Walnuts, chopped finely
- Egg, lightly beaten
- 250 grams Dates, Chopped Finely
- 220 grams Brown Sugar
- 150 grams Walnuts, Chopped Finely
- 2 cups Self Raising Flour
- 60 grams Butter
- 1/2 tsp Bicarbonate Of Soda
- 1 Egg, Lightly Beaten
- 1 cup Water
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How to Make Traditional Date and Walnut Roll:
- 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)
- Grease well two Nut Loaf Tins and set aside.
- In a medium sized saucepan, add the chopped dates, brown sugar, butter and the cup of water.
- Stir over low heat whilst stirring until the brown sugar dissolves (you can't see any granules of sugar anymore).
- Bring the mix to the boil, then remove it from the heat and allow it to cool for 10 minutes.
- 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.
- 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.
- Place the two Nut Loaf Tins into the oven, standing upright.
- Bake for 35 minutes. Remove from the oven and allow the cake to sit for 10 - 15 minutes before removing the lid.
- Eat warm with butter.