"It doesn't matter what day it is, Father. There's always time for a nice cup of tea"
- Mrs Doyle, Father Ted.
Preheat the oven 180°C and line a 1-lb loaf tin with greasproof paper. The little cake liners I used are very handy and you can pick them up in the Homestore or Woodies :)
- Mrs Doyle, Father Ted.
Preheat the oven 180°C and line a 1-lb loaf tin with greasproof paper. The little cake liners I used are very handy and you can pick them up in the Homestore or Woodies :)
Ingredients
100g dates, chopped
½ tsp bicarbonate of soda
½ lemon, rind
100ml hot tea
40g butter
70g light muscovado sugar
1 egg
125g self-raising flour
25g walnuts, choppedPS - I usually sift brown or muscovado sugar as it can be quite lumpy making it difficult to cream with the butter!
- add the dates, bicarb and lemon to a bowl and cover with the hot tea - leave it to soak while you prepare the cake.
- cream together the butter and sugar until light and fluffy, beat in the egg and then the hot tea mix.
- fold in the flour and walnuts with a large metal spoon.
- spoon the mixture into the prepared tin, top with the walnut halves and bake in the oven for 35-40 minutes.
- cool the cake for 10 minutes before removing it from the tin, finish cooling on a wire rack.
