Date and Walnut Bread

• unsalted butter↗125g g

  cut into cubes and softened, plus extra for the pan

• soft dates↗200g g

  pitted, coarsely chopped

• baking soda↗½ tsp tsp
• light muscovado sugar↗150g g
• eggs↗2
• baking powder↗1 tsp tsp
• self‑rising flour↗225g g
• walnuts↗100g g

  coarsely chopped

• powdered sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Grease a 2 lb loaf pan (ours was 22 × 10 cm and 6 cm deep) with butter and line with parchment. Place the butter, dates and baking soda (which helps break down the dates) in a large bowl and add 150 ml boiling water. Stir until the butter melts and let sit for 20 minutes until the dates soften.

2. 2

   Beat the sugar until smooth, then gradually add the eggs while continuing to beat. Add the baking powder, flour and a pinch of sea salt, mixing until the flour lumps disappear and the mixture is smooth. Fold in three‑quarters of the walnuts, then pour the batter into the prepared pan. Sprinkle the remaining walnuts on top.

3. 3

   Bake for 20 minutes, then lower the temperature to 170 °C/150 °C fan/gas 3 and continue baking for another 45–50 minutes until the top is golden‑brown and a skewer inserted in the centre comes out clean. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Lightly dust with powdered sugar and slice. Freeze whole or sliced, stored in an airtight container or divided into reusable freezer bags. It can be kept in the freezer for up to three months. Thaw thoroughly overnight.