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
- 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.
Here’s that date and walnut teacake recipe again in a printable format.
Date and walnut teabread
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.
Parragon provided books for review and giveaway.
For another delicious loaf cake, try this vegan carrot and date loaf with cinnamon walnut frosting.
More loaf cake recipes to try
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Tim Woolfenden says
Nice giveaway.Good recipes in the book my wife would appreciate
[email protected] says
I love simple, wholesome cake-breads like this, Emily. T’would be grand to have a slice of this with a cup of strong tea! Great shot of the teabread from you as well, Emily. V enticing!
Deena says
Love the look of that crisp crust x
Ciara (My Fussy Eater) says
This recipe sounds delicious. I’ve only recently started cooking with dates. They have amazing flavour so I imagine this tea bread tastes devine!
Sarah Maison Cupcake says
I feel all nostalgic seeing this, it’s the sort of thing my mum would have made when I came home from school.
Katie Bryson says
Mmmmm this has totally taken my fancy Emily… could do with a slice of this with my post-school run cuppa! I love traditional recipes like this… date and walnut is such a classic combo. I might just have to investigate this book.