Description
This sticky date loaf is a delightful twist on the classic, featuring a rich date flavor complemented by a luscious golden syrup butter.
Ingredients
Units
Scale
- 250g pitted dates
- 1 cup water
- 60g unsalted butter
- 180g caster sugar
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 eggs, beaten
- 180g plain flour
- 1 teaspoon baking powder
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 170°C (340°F). Butter 4 small loaf tins or 1 standard loaf pan.
- Place the dates and water in a saucepan and bring to a boil. Reduce the heat to low and simmer for 3-4 minutes until the dates are soft.
- Remove from heat and stir in the butter, sugar, and golden syrup until the butter is melted and the mixture is smooth.
- Add the baking soda and mix well. Allow the mixture to cool slightly.
- Once cooled, add the beaten eggs and mix until well combined.
- Sift in the flour and baking powder, and fold gently to combine. Stir in the chopped walnuts.
- Pour the mixture into the prepared loaf tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Notes
This loaf is best served warm with a generous spread of golden syrup butter. It can be stored in an airtight container for up to 3 days. For a nut-free version, simply omit the walnuts. The loaf can also be frozen for up to 1 month; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 small loaf
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 12
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 55