09/08/2022
A Friend Shared This From, "From The Pantry To The Table"...And I Thought It Looked YUMMY 😯🤓😋. Thanks Winifred ☕️☕️ Na-Na.
DATE AND WALNUT LOAF
250 ml (1 cup) boiling water
1 tea bag (black tea)
115 g ( cup) pitted dried dates
140 g ( cup, lightly packed) brown sugar
60 g unsalted butter
180 g plain flour
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
pinch of sea salt
60 g (1/2 cup) chopped walnuts
1 Egg (Beaten)
Instructions
Preheat the oven to 160°C. Grease a loaf tin. (A Nut Loaf Tin was used in the picture...From The Pantry To The Table).
Steep the tea bag in the boiling water for 30 seconds, then discard the tea bag.
Roughly chop the dates and put in a saucepan with the tea, sugar and butter over medium–high heat. Bring to the boil and simmer for 1 minute. Set aside to cool.
Sift the flour, cinnamon, baking powder, baking soda and salt into a bowl. Add the walnuts and mix through.
Pour the cooled date mixture onto the dry ingredients and mix well with a wooden spoon. Add beaten egg mix well.
Tip into the prepared tin. Bake for 45 minutes or until cooked through. Serve with butter.(From The Pantry To The Table).