175 g (6 oz) stoned (seeded) dates, chopped
1 teaspoon Bicarbonate of soda (Baking soda)
2/3 cup (150 ml) 1/4 pt boiling water
2 cups (225 g) 8 oz flour
1 teaspoon salt
25 g (1 oz) margarine
1/3 cup (75 g) 3oz castor sugar
3 tablespoons golden syrup (substitute light corn syrup)
1 egg, beaten
2 oz (50 g) walnuts, chopped
1 teaspoon Bicarbonate of soda (Baking soda)
2/3 cup (150 ml) 1/4 pt boiling water
2 cups (225 g) 8 oz flour
1 teaspoon salt
25 g (1 oz) margarine
1/3 cup (75 g) 3oz castor sugar
3 tablespoons golden syrup (substitute light corn syrup)
1 egg, beaten
2 oz (50 g) walnuts, chopped
method
1. Put the dates in a bowl and stir in the bicarbonate of soda and boiling water. Leave to soak until required.
2. Sift the flour and salt into a bowl.
3. In another bowl cream together the margarine, sugar and syrup.
4. Beat the egg into the creamed mixture, then add the flour, walnuts and date mixture and mix well.
5. Divide between two greased and lined 500 g (1 lb) loaf tins and bake in a preheated cool oven 150°C (300°F) Gas Mark 2 for 1 1/4 hours.
2. Sift the flour and salt into a bowl.
3. In another bowl cream together the margarine, sugar and syrup.
4. Beat the egg into the creamed mixture, then add the flour, walnuts and date mixture and mix well.
5. Divide between two greased and lined 500 g (1 lb) loaf tins and bake in a preheated cool oven 150°C (300°F) Gas Mark 2 for 1 1/4 hours.
serving amount
makes 2 loaves
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