Recipe: MEGAN PRISCOTT | Images: ASHLEE DECAIRES
This is our most requested recipe. We have been making it since we opened over 10 years ago. Well Mum made it for the first year and when we finally convinced her to hand the recipe over she left an ingredient out, so it took a few attempts to get it right and I think we even made it better!
2 cups sugar
2½ cups dates
600ml water
1 cup sultanas
1 cup currants
2 cups walnuts
Boil the above ingredients for 5 minutes. Add 100g butter and allow to cool.
Add
3 cups flour
3 tsp of baking soda
Put the mix in a large loaf tin and top with extra chopped walnuts.
Bake at 160°C for an hour or more. Test with a skewer. It is ready when the skewer comes out clean.
Cool before taking out of the loaf tin, and store in baking paper or wax wrap.
