Date and walnut roll

Perfect for afternoon tea - or just any time really!

  • 15 mins preparation
  • 35 mins cooking
  • Makes 2
  • Print
These old fashioned nut roll tin recipes, including our date and walnut roll, will bring back fond memories of Australian childhoods.


Date and walnut roll
  • 1 cup (140g) chopped dates
  • 1 cup (220g) brown sugar, firmly packed
  • 60 gram butter, plus extra to serve
  • 1 cup water
  • 2 cup (300g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup (55g) walnuts, chopped
  • 1 egg, lightly beaten


Date and walnut roll
  • 1
    Preheat oven to 180°C or 160°C fan. Grease two 8cm x 17cm nut roll pans.
  • 2
    Combine dates, sugar, butter and water in a small saucepan. Stir on low heat for 1-2 minutes, without boiling, until sugar dissolves. Bring to boil, then remove from heat and set aside to cool for 5 minutes.
  • 3
    Sift flour into a large bowl with bicarbonate of soda and stir in date mixture, walnuts and egg. Divide mixture between prepared pans, until half full. Cover with lids.
  • 4
    Bake for 30-35 minutes, standing upright. Remove pans from oven and set aside for 10 minutes before removing lids Turn rolls out onto a wire rack to cool. Slice and spread with butter to serve.

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