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'Date and nut rolls'
Adapted by Erica Rink from Margaret Fulton's "Encyclopedia of Food and Cookery", 1984.

1 cup chopped dates
3/4 cup firmly packed brown sugar
1 tsp bicarb soda
60 g butter
1 tsp grated lemon rind
1 cup boiling water
2 cups self-raising flour
1 tsp mixed spice
1 egg
1/2 cup chopped walnuts

Put dates in a large mixing bowl with brown sugar, soda, butter and lemon rind. Pour boiling water over and stir until butter has melted. Leave to cool. Sift flour and spice together and add to cooled date mixture alternatively with egg and walnuts. Stir well, spoon into two well-greased nut roll tins or 21 x 11 cm (81/4 x 4 1/2) tins and bake in a preheated moderate oven (180oC) for 45 minutes. Leave to cool in tins for 5 minutes before turning out. Makes 2.

I find it only makes one unless I double the ingredients. Sometimes I don't use as much sugar. Also I sometimes use ginger, pecans and sliced apple. I often leave out the bicarb soda as well.