Wartime Date and Walnut Loaf – A wonderful old Wartime recipe for a classic ta loaf from 1940, fabulous when served buttered for tea or supper
VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers)
As we approach the 80th anniversary of VE Day, on the 8th May, I am returning to lots of ration book recipes, with this new recipe for Wartime Date and Walnut Loaf.
Today’s old, but new to Lavender & Lovage, recipe for Wartime Date and Walnut Loaf, comes from a little facsimile book, “War-Time COOKERY to save fuel and food value”.
The recipe makes two small 1/2lb loaves, or a larger 1lb loaf, as I made. It’s slightly drier than a modern recipe, as it uses less fat, but it’s still delicious, especially when buttered.
I’ve made this recipe as part of my new “VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers)” series of Wartime recipes.
I love dates and walnuts when baked and used together, especially the old BeRo Date and Walnut Loaf, my later mother used to make regularly.
Why am I revisting old wartime recipes for VE Day 80? Well, it’s a way to celebrate 80 years of peace since the end of Word War II in Europe.
VE Day 80 is not only a tribute to those who fought for the freedom we all enjoy today, but it is a reminder of many millions who paid the ultimate sacrificed to achieve it.
We are hosting a special Street Party in our little Lincolnshire Wolds Village of Binbrook, as you can see from the event listed here: 80th Anniversary VE Day Street Party.
This vintage recipe for Wartime Date and Walnut Loaf is 85 years old, so a rather smashing way to kick start my new Watime series of old recipes.
I hope you enjoy it as much as we did the last time I made it – don’t forget to make a pot of tea, preferably in a Brown Betty Tea Pot.
Then serve in slices, spread with butter, or margarine for a real Wartime experience! Along with some sandwiches, such as my late dad’s favourites, beetroot sandwiches.
I have shared the original recipe below, as well as a more up-to-date one, where you don’t have to stone the dates. Both recipes work well.
Original 1940’s Recipe Method
- Stone the dates and mince or chop them small.
- Sprinkle with bicarbonate of soda, pour the boiling water, and leave to soak.
- Rub the fat in flour, add all other dry ingredients.
- Add date mixture when cool, and then beaten egg.
- Put into two greased 1/2lb bread tins, and bake for one and a half hours in slow (160C/150C Fan/325F) oven.
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Wartime Date and Walnut Loaf Recipe
Wartime Date and Walnut Loaf
As we approach the 80th anniversary of VE Day, on the 8th May, I am returning to lots of ration book recipes, with this new recipe for Wartime Date and Walnut Loaf.
Today's old, but new to Lavender & Lovage, recipe for Wartime Date and Walnut Loaf, comes from a little facsimile book, "War-Time COOKERY to save fuel and food value".
The recipe makes two small 1/2lb loaves, or a larger 1lb loaf, as I made. It's slightly drier than a modern recipe, as it uses less fat, but it's still delicious, especially when buttered.
I've made this recipe as part of my new "VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers)" series of Wartime recipes.
I love dates and walnuts when baked and used together, especially the old BeRo Date and Walnut Loaf, my later mother used to make regularly.
Why am I revisting old wartime recipes for VE Day 80? Well, it's a way to celebrate 80 years of peace since the end of Word War II in Europe.
VE Day 80 is not only a tribute to those who fought for the freedom we all enjoy today, but it is a reminder of many millions who paid the ultimate sacrificed to achieve it.
We are hosting a special Street Party in our little Lincolnshire Wolds Village of Binbrook, as you can see from the event listed here: 80th Anniversary VE Day Street Party.
This vintage recipe for Wartime Date and Walnut Loaf is 85 years old, so a rather smashing way to kick start my new Watime series of old recipes.
I hope you enjoy it as much as we did the last time I made it - don't forget to make a pot of tea, preferably in a Brown Betty Tea Pot.
Then serve in slices, spread with butter, or margarine for a real Wartime experience! Along with some sandwiches, such as my late dad's favourites, beetroot sandwiches.
I have shared the original recipe below, as well as a more up-to-date one, where you don't have to stone the dates. Both recipes work well.
Ingredients
- 1/2lb (225g) dates
- 1 teaspoon bicarbonate of soda
- 1/2 pint (300ml) boiling water
- 1/2lb (225g) plain flour
- 2ozs (50g) margarine
- 3ozs (80g) sugar
- 1 level teaspoonful baking powder
- 1- 2ozs (25g to 50g) chopped walnuts
- 1 egg
- Salt
Instructions
- Stone the dates and mince or chop them small.
- Sprinkle with bicarbonate of soda, pour the boiling water, and leave to soak.
- Rub the fat in flour, add all other dry ingredients.
- Add date mixture when cool, and then beaten egg.
- Put into two greased 1/2lb bread tins, and bake for one and a half hours in slow (160C/150C Fan/325F) oven.
Notes
Modern baking method:
1. Grease and line a 450g/1lb loaf tin or 2 x 225g/1/2lb loaf tins. Preheat oven to 180C/350F/Gas 4.
2. Place all the ingredients into a mixing bowl and mix well until everything is amalgamated.
3. Spoon or pour the cake batter into the prepared tin/s.
4. Bake for 1hr, reducing the temperature to 160C/325F/Gas 3 for the last 10 to 15 minutes.
5. Turn out onto wire rack to cool.
6. Serve sliced and buttered.
7. Freezes well.
1. Use stoned dates in place so stoned dates, and chop or mince as before.
2. Use butter in place of margarine.
3. In place of plain flour and baking powder, use self-raising flour.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 45Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 16mgSodium 200mgCarbohydrates 8gFiber 0gSugar 0gProtein 2g
Mary says
I’ve been looking for this recipe forever. It is just like what Mom made and I’m 76!!
Dinesh says
Excellent post! I found your analysis both engaging and informative. Well done.
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