Date and Wal­nut Rolls

Makes 2, Prep 20 mins, Cook 45 mins

New Idea - - Food -

Melted un­salted but­ter, for

greas­ing 75g un­salted but­ter, chopped 1¼ cups wa­ter 250g packet pit­ted dates,

finely chopped 1 tsp bi­car­bon­ate of soda 1 cup brown sugar, firmly

packed 1 cup chopped wal­nuts 2 cups self-rais­ing flour 1 tsp ground ginger ½ tsp mixed spice 1 egg, lightly beaten ¼ cup golden syrup But­ter, to serve

1 Brush two 8cm x 19cm nut roll tins with but­ter. Line lids from both ends with bak­ing pa­per. Re­place lids at one end. Stand tins up­right, lid-side down, on an oven tray. 2 Stir but­ter and wa­ter in a medium saucepan over a low heat un­til melted. Add dates. Bring to boil. Re­move from heat. Stir in soda. Stand at room tem­per­a­ture to cool. 3 Com­bine sugar, wal­nuts, com­bined sifted flour and spices in a large bowl. Stir in date mix­ture, egg, and syrup un­til com­bined. Di­vide evenly be­tween tins. Place lids on top. 4 Cook up­right, in a moderately slow oven (160C) for 45 min­utes. Re­move. Stand in tins for 20 min­utes. Re­move all lids. Gen­tly slide out rolls onto a wire rack to cool. 5 Serve warm or cold rolls cut into slices with but­ter.

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