Date and pecan loaf with pomegranate molasses

1 HOUR 20 MINUTES + SOAKING | CUTS INTO 10-12 SLICES | EASY

pitted dates 185g, roughly chopped whole milk 50ml pomegranate molasses 100ml, plus extra

for drizzling

soft light brown sugar 125g unsalted butter 125g, cold, cubed, plus extra for the tin

self-raising flour 250g bicarbonate of soda Ω tsp mixed spice º tsp

ground ginger a big pinch eggs 2 medium, beaten

pecans 75g, roughly chopped

ice cream (we used Green & Black’s Organic Vanilla Ice Cream) to serve

• Put the dates in a bowl and pour over the milk plus 150ml of boiling water, and leave to soak for an hour.

• Put the molasses and sugar in a pan, and warm over a very low heat until the sugar has dissolved. Heat the oven to 180C/ fan 160C/gas 4 and butter and line the base and ends of a 900g loaf tin with baking paper. • Rub the cold butter into the flour using your fingers or whizz in a food processor until it resembles small breadcrumbs. Stir in the bicarb and spices.

• Stir the eggs into the molasses syrup with the soaked dates and their liquid, then stir together with the dry ingredients. Stir in 2/3 of the pecans. Pour into the tin and scatter over the remaining nuts. Bake for 45-55 minutes or until only moist crumbs stick to a skewer poked into the middle. Cover with foil if it’s getting a little dark. Cool in the tin, then eat sliced with ice cream and a drizzle of pomegranate molasses.

PER SLICE (12) 321 KCALS | FAT 14.4G SATURATES 6.2G | CARBS 41.8G | SUGARS 25.3G FIBRE 2.6G | PROTEIN 4.8G | SALT 0.8G