This classic date and walnut roll is a wonderfully simple bake that delivers rich flavour with minimal effort. Soft, gently spiced by caramelised dates, and studded with crunchy walnuts, it’s the kind of old-fashioned treat that feels both comforting and special. Perfect for slicing and sharing, it’s just as good warm from the oven as it is days later with a cup of tea.
Why You’ll Love This Recipe
It requires no electric mixer, making it ideal for easy, stress-free baking
The ingredients are simple, pantry-friendly, and affordable
The rolls keep well, so they’re perfect for make-ahead baking
The combination of dates and walnuts creates a naturally rich, satisfying flavour
It’s versatile enough for afternoon tea, breakfast, or a light dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
75 g salted butter, plus extra for greasing and serving
200 g pitted dates, finely chopped
220 g dark brown sugar (1 cup, firmly packed)
250 ml water (1 cup)
90 g walnuts, chopped (¾ cup)
1 large egg, lightly beaten
300 g plain flour (2 cups)
1 tablespoon baking powder
½ teaspoon bicarbonate of soda
Directions
Preheat the oven to 180°C. Grease two roll tins measuring approximately 20 cm x 8 cm, ensuring the bases are secure.
Place the butter, chopped dates, brown sugar, and water into a medium saucepan set over medium heat. Stir frequently until the butter has melted and the sugar has fully dissolved.
Increase the heat and bring the mixture to a gentle boil. Once boiling, remove from the heat and transfer to a large mixing bowl. Allow the mixture to cool slightly, stirring occasionally to release steam.
When the mixture is warm but no longer hot, stir in the chopped walnuts and the beaten egg until well combined.
Sift the plain flour, baking powder, and bicarbonate of soda together directly over the bowl. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Spoon the batter evenly into the prepared tins and secure the lids. Stand the tins upright on a baking tray.
Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and allow the rolls to rest in the tins for 10 minutes. Carefully remove the lids and stand the rolls upright on a wire rack to cool completely.
Slice and serve warm or at room temperature, generously spread with butter if desired.
Servings and timing
This recipe makes approximately 16 slices.
Preparation time: 15 minutes
Cooking time: 40 minutes
Cooling time: 10 minutes
Total time: about 1 hour 5 minutes
Variations
For a citrus note, add the finely grated zest of one orange to the batter before baking.
Replace walnuts with pecans or almonds for a different nut profile.
Add ½ teaspoon of ground cinnamon or mixed spice for gentle warmth.
Stir in a tablespoon of sesame seeds or sunflower seeds for extra texture.
Storage/Reheating
Store the rolls in an airtight container at room temperature for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months.
To reheat, warm slices gently in the oven at low heat or microwave briefly until just heated through. Serve with butter for best flavour.
FAQs
Can I make this recipe in one large tin instead of two rolls?
Yes, but baking time will increase. Use a loaf tin and check for doneness after 55–60 minutes.
Do I need to soak the dates beforehand?
No, cooking the dates in water softens them sufficiently for this recipe.
Can I reduce the sugar?
You can slightly reduce the sugar, but it contributes to both sweetness and moisture.
Is this recipe suitable for beginners?
Yes, it’s very forgiving and ideal for beginner bakers.
Can I use self-raising flour instead of plain flour?
Yes, replace the plain flour, baking powder, and bicarbonate of soda with 2 cups of self-raising flour.
What type of dates work best?
Soft varieties such as Medjool or fresh pitted dates work particularly well.
Can I make this dairy-free?
Yes, substitute the butter with a dairy-free baking margarine.
Why is my roll dense?
Overmixing the batter or using expired baking powder can result in a dense texture.
Can I add chocolate chips?
Yes, add up to ½ cup of dark chocolate chips for a sweeter variation.
Is this meant to be served warm or cold?
Both work well. Warm slices are softer, while cooled slices are firmer and easier to spread with butter.
Conclusion
This date and walnut roll is proof that simple baking can still feel special. With its rich flavour, tender crumb, and excellent keeping quality, it’s a timeless recipe that suits busy days, relaxed afternoons, and everything in between. Bake a batch, slice generously, and enjoy a comforting classic that never goes out of style.
