Date and walnut teabread

If you love classic British cooking, you’ll love this Date and Walnut Teabread from newly released cookbook, Great British Cooking.

From Fish & Chips to Treacle Tart, Great British Cooking by Parragon is packed with recipes for all of Britain’s most loved foods. It’s a real pleasure to leaf through and with clear instructions and lovely photography, the recipes are easy to follow. The book also includes a guide on where and when to buy food around Britain, to make sure you get the most out of your meals.

This date and walnut teabread has a great texture and is delicious sliced, spread with a little salted butter and enjoyed with a cup of hot milky tea. Bliss.

Here’s how to make it.

Ingredients

• 100g (3 1/2 oz) stoned dates, chopped
• 1/2 tsp bicarbonate of soda
• finely grated rind of 1/2  lemon
• 100ml (3 1/2 oz) hot tea
• 40g (1 1/2 oz) unsalted butter, plus extra for greasing
• 70g light muscovado sugar
• 1 small egg
• 125g (4 1/2 oz) self raising flour
• 25g (1 oz) walnuts chopped
• walnut halves to decorate

Instructions

1. Preheat the oven to 180C (160C fan, 350F). Grease a 1 lb loaf tin and line the base with non-stick baking paper. Place the dates, bicarbonate of soda and lemon rind in a bowl and add the hot tea. Leave to soak for 10 minutes, until soft.
2. Cream together the butter and sugar until light and fluffy, then beat in the egg. Stir in the date mixture.
3. Fold in the flour using a large metal spoon, then fold in the walnuts. Spoon the mixture into the prepared cake tin and spread evenly. Top with the walnut halves.
4. Bake in the preheated oven for 35-40 minutes or until risen, firm and golden brown. Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.

Here’s that date and walnut teacake recipe again in a printable format.

Print Recipe

5 from 1 vote

Date and walnut teabread

This date and walnut teabread has a great texture and is delicious sliced, spread with a little salted butter and enjoyed with a cup of hot milky tea.

Course: cakes and bakes

Cuisine: British

Keyword: cake, date, teacake, walnut

Author: Great British Cooking by Parragon

Ingredients

• 100 g (3.53 oz) stoned dates chopped
• 1/2 tsp (0.5 tsp) bicarbonate of soda
• rind of 1/2 lemon finely grated
• 100 ml (3.38 floz) hot tea
• 40 g (1.41 oz) unsalted butter plus extra for greasing
• 70 g (2.47 oz) light muscovado sugar
• 1 small egg
• 125 g (4.41 oz) self raising flour
• 25 g (0.88 oz) walnuts chopped
• walnut halves to decorate

Instructions

• Preheat the oven to 180C (160C fan, 350F). Grease a 1 lb loaf tin and line the base with non-stick baking paper. Place the dates, bicarbonate of soda and lemon rind in a bowl and add the hot tea. Leave to soak for 10 minutes, until soft.
• Cream together the butter and sugar until light and fluffy, then beat in the egg. Stir in the date mixture.
• Fold in the flour using a large metal spoon, then fold in the walnuts. Spoon the mixture into the prepared cake tin and spread evenly. Top with the walnut halves.
• Bake in the preheated oven for 35-40 minutes or until risen, firm and golden brown. Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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Parragon provided books for review and giveaway.

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