I was browsing through the Australian Women's Weekly "MIX - cakes, muffins, biscuits + puddings" when I came across the Date and Walnut Rolls. I hadn't eaten this since I was a child. It reminded me of my mum and baking every Sunday. It is delightful with lashings of butter and jam.
This recipe requires two loaf tins and makes 20 slices.
1 cup (250ml) boiling water
1 cup (180g) chopped seeded dried dates
1/2 teaspoon bicarbonate of soda
1 cup (220g) packed brown sugar
2 cups (300g) self-raising flour
1/2 cup (60g) chopped walnuts
1 egg, lightly beaten
Preheat the oven to 180°C (160°C fan-forced). Butter two 8cm x 19cm nut roll tins. Line the bases with baking paper and spray the insides of the tins with non-stick baking spray.
Stir the butter and the water in a medium saucepan over low heat until the butter melts. Remove from heat and stir in the chopped dates and bicarbonate of soda. Add the remaining ingredients and mix until combined.
Place the tins upright on a baking tray, spoon the mixture into the tins (just over half way each) and replace the lids. Bake the rolls for 45 to 50 minutes. Stand for 10 minutes then remove the ends of the tins and shake tins gently to release the rolls onto a wire rack.