Date and Walnut Rolls
Makes 2, Prep 20 mins, Cook 45 mins
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.