When flicking though an old Australian Women’s Weekly cookbook, I came across a recipe for Date Roll that I used to bake a long time ago. Date recipes are always a favourite – they are tasty without being too sweet. I love the shape of a date roll, as it slices up nicely and it perfect to eat spread with some butter. Date Roll can be sliced and frozen, and is a great addition to a lunch box.Â
Date Roll
Ingredients:
1 cup chopped dates
60 g (4 tablespoons) butter
1 cup brown sugar, firmly packed
3/4 cup water
1/2 teaspoon bicarb soda
1 egg. lightly beaten
1 cup self raising flour
1/2 cup plain (all purpose) flour
Method:
Combine dates, butter, sugar, and water in pan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, remove from heat. Transfer mixture to a large bowl. Cool to room temperature.
Grease two nut roll tines. Stir soda, and egg into date mixture, then sifted flours. Spoon mixture evenly into tins. Bake in moderate oven for 45-50 minutes (175 deg C/350 deg F). Stand rolls in tins with lids on for 10 minutes. Remove lids and turn onto wire rack to cool.
Adapted from Cakes and Slices Cookbook. Australian Women’s Weekly, 1991.
Date Roll is an old fashioned favourite. Hope you enjoy it as much as we do.
Thanks for this yummy recipe. I’m going to try it. And thanks for the posts on Paris. I’ve never been there, but I really enjoyed the vicarious experience. I love reading your delightful blog.
Looks so delicious! I would love to know the source for the pretty little butter bowl and the floral knife. 🙂
Brings back memories thanks for sharing. xx
I put a call out to my friends who are local to me on Facebook to see if anyone had one of these tins… After a few comments of why couldn’t I make it in a loaf tine like normal people I had a friend ask her Mother in Law … I was delivered 2 very well used and loved tins (over 50yrs old) so I got baking… First attempt sunk in the tin (think I did something wrong)
After a save me phone call to my Mum , I bought back childhood baking memories for her of my Gran, the CWA and Golden Wattle cookbook were bought out of the cupboard to refer to for both her and me (I have my other Grans books) and we discussed where I may have gone wrong…
Armed with more knowledge I set about making another batch and at 10pm the second batch were cooked and when tins were opened we had success.
Thank you for bringing me this recipe . It bought out many memories for different people in my life and I now know what I will make my Mum for morning tea when we next visit.
PS my kids love date loaf that is why I wanted to make it in the first place.
Thank you again Tanya
What is bicarb soda? Thanks
Hi Lisa/Sarah,
Thanks for putting this recipe up. I love date roll!
The tins, usually Willow brand, are easy to find at any vintage/retro shop or collectibles fair. I paid $8–10 for my two. If you are using the type that has a lid on each end, I would advise lining the bottom by putting a piece of baking paper between the lid and the body of the tin. (Cut a circle of paper a few centimetres larger than the tin, then lay it on the lid and push the body onto it, so the paper looks like a frill on a pot of jam, except it is between the lid and the body.)
Just wanted to point out that there is a typo – “Grease two nut roll tines” should be “Grease two nut roll tins”.
Cheers, Sarah
P.S. If you can’t make your own, Emmaline’s Country Kitchen does a date and walnut roll that tastes pretty close to home made.
Hi I sourced 2 very used tins with lids on either end. Do you lay them down or stand up in oven please when cooking?
Stand them upright.