If I’m baking, it has to be super-easy, like this delicious date and walnut roll that I don’t even need to get the electric mixer out for. I remember my Aunty Dorothy making these when I was a child, her daughter Gail often had slices in her lunchbox and I thought they were very fancy because they were round. The secret is a round loaf tin with removable ends (the size isn’t critical as the mixture doesn’t need to expand to completely fill it); if lifting the tins to spoon the mixture in, hold the bottom lid in place or it may slip off (yes, I learnt that the hard way!). You’ll need two tins for this recipe as it’s hard to make in a smaller quantity, but the rolls keep for up to a week in an airtight container, or you could give the second one to a friend. This is perfect with a cup of tea or coffee, but also pretty good with a nutty oloroso Sherry, or an Australian fortified wine in that style, like Seppeltsfield DP38 Rich Rare Apera. See video below for another classic Aussie afternoon tea treat.
Makes about 16 slices
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