This version of the classic date and nut bread is simple and flavorful without being too sweet. It contains less butter than many loaf cakes, making it a great option if you’re looking for a treat without too much guilt.

Ingredients: (Serves 8)
100 g/3½ oz pitted dates, chopped
1 tablespoon clear honey, plus extra fro brushing
175 ml/6 fl oz boiling water
110 g/4 oz butter, at room temperature
100 g/3½ oz light brown sugar
1 egg
85 g/3 oz walnut pieces
230 g/8 oz self-raising flour

Method:
Put the dates in a bowl with the honey, cover with the boiling water and leave to soak for about 1 hour until cool. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 22 x 12-cm (8½ x 4½-inch) loaf tin, and line the bottom with greaseproof paper.

Beat together the butter and sugar until smooth and creamy, then beat in the egg. Gradually beat in the dates and soaking liquid (don’t worry if the mixture curdles) and stir in about three-quarters of the nuts. Sift the flour over the mixture, one-third at a time, then fold in.

Spoon into the prepared tin, smooth the top with the back of the spoon, and sprinkle the remaining nuts on top.

Bake for about 1 hour until a skewer inserted in the center comes out clean. Leave to cool in the tin for 10 minutes, then turn out on a wire rack, brush the top with honey and leave to cool completely.