A modified recipe from a yummy original that my mum made me all through my childhood. The original I might as well also post. This recipe is great for those allergic to eggs but I like it mainly because it's so rich and moist!
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:40min › Cook:1hour › Extra time:20min › Ready in:2hours
Preheat your oven to 160 degrees C (you can do that after you boil the fruit though).
Add the dates, sugar, butter and water to a pot and simmer it for about 5-7 minutes. The dates will go a bit mushy, this is good but leave some chunky bits too!
Remove from the heat and let it cool to room temperature. Sift the flour and the bicarb soda together and stir it into the mix.
Line your loaf tin with baking paper, then pour into a loaf tin (I use the smallish ones you get from supermarkets, they're the perfect size).
Bake until brown on top and a skewer comes out clean. It usually takes about an hour but really depends on the oven. If you are using a bottom element oven as I do it's also useful to double line the tin, it prevents the bottom burning as this is a fairly long cooking ole loaf.
When cooked - cool and cut into slices, you can butter those but I find this is moist enough to not bother.