Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This recipe has been adapted from an Australian Women's Weekly Recipe. It makes two rolls. It keeps for a month or so if wrapped in plastic cling wrap and placed it in the freezer. You can slice it and freeze in single serves to take in your lunch box. Can substitute pecans for the walnuts or leave them out all together (just add in some extra dates instead). I also make a gluten-free version of this recipe see Date & Walnut Rolls - Gluten Free

Ingredients Nutrition

Directions

  1. Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
  2. Preheat oven to 180°C (350°F ).
  3. Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
  4. Allow the mixture to cool.
  5. Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
  6. Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
  7. Stand rolls ten minutes before turning out onto wire racks to cool.
  8. Serve sliced with butter.
  9. Suitable to slice and freeze.
  10. As a variation you can use pecan nuts or macadamias in place of the walnuts.
Most Helpful

5 5

As my mom did when she baked certain of her holiday puddings & brown bread, I used heavy duty foil & several can to fashion cooking containers for these rolls & they worked well enough for me! Enjoyed making these as they were something a bit unusual for myself & my neighbors! Very much enjoyed topped with an apricot sauce (or with a raisin sauce that I'd recently made)! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

5 5

Love this recipe - brings back great memories. Easy to use for school snacks as it freezes so well.