2 and a half hours
Makes around 18 slices of date and walnut loaf with the following recipe.
225g wholemeal flour
225g plain flour
4 teaspoons baking powder
1/2 teaspoon of ground mixed spice
1 teaspoon of salt
50g caster sugar
175g finely chopped stoned dates
50g finely chopped walnuts
2 beaten eggs
150 ml skimmed milk
125 ml warmed black treacle
Heat oven to 180C, grease and line a 900-g loaf tin. Sift flours, backing powder, salt and spices into a large, warmed mixing bowl and the rub in the chopped margarine until the mixture resembles bread crumbs.
Stir in the sugar, dates and walnuts and add the beaten eggs and milk. Add the warmed treacle a spoonful at a time until the mixutre is soft and consistent.
Scrape the mixture into the loaf tin and smooth the top.
Bake it for 2 hours and when removed from the oven, leave it in tin for 5 minutes. Then turn it onto a wire rack, peel off the lining, leave it to cool and its ready to serve.