❤Date loaf recipe uk






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I found that it cooked in the time stated and at the temperature recommended. Heat the oil in a large frying pan over a medium heat, add the onion and cook for 5 minutes until golden and softened. Flip the parcels over so the twisted edge is on the underside. Spoon in the stewing liquor, stir well, cover and cook for an hour, or until the lamb is tender and falling apart.
We collect information about the content including ads you use across this site and use it to make both advertising and content more relevant to you on our network and other sites. WordPress Hashcash needs javascript to work, but your browser has javascript disabled. The only changes I made was to use gluten free flour and a splash of milk because gluten free cakes need more liquid so they do not dry out. The bread may be slightly denser, due to the removal of coffee's acidity, which reacts with baking soda to produce rise; counteract this by substituting 1 tablespoon lemon juice for 1 tablespoon of the water.
That went very well with this loaf. Just shove all the ingredients into the same bowl, mix and bake. Blend in flour, eggs and vanilla. My in laws and aunty and uncle really enjoyed it. Let north for 10 minutes. Serves 4-6 200g dates, pitted and chopped 100g raisins 75ml dark rum 12 slices of white bread or brioche 400ml vanilla creme anglaise 1 Put the dates, raisins and rum into a small saucepan, then fill with water until the dates are about 1cm beneath the surface. 
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Not sure what to cook? Mash the bananas and chop the dates kitchen scissors are easiest for this and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top — it will feel firm if cooked. If not, bake for a further 10 minutes. When cold, drizzle the remaining honey over. Cut into thick slices. I detest banana bread, so I made this to use up a couple of very ripe bananas. I used pecans as I didn't have walnuts and swapped the cinnamon for mixed spice. I added the nuts to the cake, not on top and weighed the banana. It turned out beautifully with a lovely flavour, only the barest hint of banana. I'll definitely make it again. This is one of my all time favourite loaf cakes. I've made it over and over again because it's so easy to make. Just shove all the ingredients into the same bowl, mix and bake. The banana makes it lovely and moist and the honey adds to the naughtiness. Although it's labelled as a walnut cake, these are only added to the top of the loaf so you could choose not to add them if you're baking for nut free friends. Almost followed to the letter but had to make a couple of tweaks due to what I had in my cupboard. I didn't have any light muscovado sugar so used 50g dark muscovado and 50g golden caster sugar. My self raising flour had weevils in it : so used plain flour with 2 tsp of baking powder as instructed by bbcgoodfood. I also put the 50g walnuts in with the mix and then sprinkled more on the top. No need for milk as some reviewers have said probably why it didn't bake properly for them. I left in the oven for 10 mins longer than stated but as all ovens vary then check before taking out of the oven! Just use a skewer, if there's batter on there then leave in for longer. Turned out perfectly, nice and moist. Always better the following day once its had time to cool and set properly will be very crumbly when first out of the oven. Still tasted fresh after 3 days probably would've lasted longer but we'd ate it all by then Will make again. Have made this cake and followed the recipe almost exactly. It is so moist an delicious that I will be making it again. One of the best cakes I have ever made. The only changes I made was to use gluten free flour and a splash of milk because gluten free cakes need more liquid so they do not dry out. I found that it cooked in the time stated and at the temperature recommended.