Date & Walnut Slice – A Family Favourite That Tastes Like Toffee
This Date & Walnut Slice is one of those treasured recipes that feels like home. It’s the kind of bake that fills the kitchen with the warm scent of caramelized sugar and toasted nuts, and disappears before the kettle’s even boiled. My grandmother made this every Sunday, and it was always gone before we finished our tea.
With its sticky-sweet dates, crunchy walnuts, and soft, buttery crumb, this slice is a beautiful balance of texture and flavor. It’s quick to make, easy to love, and perfect for everything from afternoon tea to lunchbox treats.
Why You’ll Love This Recipe
– Quick and easy – No fancy equipment or complicated steps.
– Rich, nostalgic flavor – The dates melt into the batter, creating a toffee-like sweetness.
– Perfect texture – Moist and tender with a satisfying walnut crunch.
– Versatile – Serve warm with cream, or cool as a snack or dessert.
– Freezer-friendly – Make ahead and freeze in slices for future cravings.
Ingredients
Here’s what you’ll need to make this classic slice:
– 250 g pitted dates, chopped
These create the rich, sticky base and give the slice its signature toffee flavor.
– 1 tsp bicarbonate of soda
Helps soften the dates and gives the batter a light lift.
– 250 mL boiling water
Used to soak the dates and activate the bicarb soda.
– 125 g unsalted butter, softened
Adds richness and moisture to the batter.
– 150 g brown sugar
Enhances the caramel notes and keeps the crumb soft.
– 2 large eggs
Bind the ingredients and add structure.
– 1 tsp vanilla extract
Adds warmth and depth to the flavor.
– 200 g self-raising flour
Provides structure and rise.
– 100 g chopped walnuts
Adds crunch and a nutty contrast to the sweet dates.
– Pinch of salt
Balances the sweetness and enhances the overall flavor.
> Optional: Dust with icing sugar before serving or drizzle with a simple glaze for a fancier finish.
Equipment You’ll Need
– Mixing bowls
– Measuring cups and spoons or a kitchen scale
– Wooden spoon or electric mixer
– 20 cm square or rectangular baking tin
– Baking paper
– Saucepan or kettle (for boiling water)
– Wire rack for cooling
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20 cm square baking tin with baking paper, leaving some overhang for easy removal.
Step 2: Soak the Dates
Place the chopped dates in a heatproof bowl. Sprinkle over the bicarbonate of soda, then pour over the boiling water. Stir gently and let sit for 10 minutes to soften and cool slightly.
This step helps break down the dates, creating that sticky, toffee-like texture in the final bake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 2–3 minutes with an electric mixer, or a bit longer by hand.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
The mixture may look slightly curdled at this stage, but it will come together once the flour is added.
Step 5: Combine the Wet and Dry
Add the self-raising flour and a pinch of salt to the butter mixture. Fold in gently until just combined.
Pour in the soaked date mixture, including the liquid, and mix until fully incorporated.
Fold in the chopped walnuts, reserving a few to sprinkle on top if desired.
Step 6: Bake
Pour the batter into the prepared tin and smooth the top with a spatula. Sprinkle with reserved walnuts if using.
Bake for 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
Step 7: Cool and Slice
Allow the slice to cool in the tin for 10 minutes, then lift out using the baking paper and transfer to a wire rack to cool completely.
Once cool, cut into squares or bars.
> Tip: For clean slices, use a sharp knife and wipe it between cuts.
## Serving Suggestions
– Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
– Enjoy with a cup of tea or coffee for a cozy afternoon treat.
– Pack into lunchboxes or picnic baskets for a sweet surprise.
Storage and Freezing
– Room temperature: Store in an airtight container for up to 4 days.
– Refrigerator: Keeps well for up to 1 week.
– Freezer: Wrap individual slices and freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Variations
– Nut-free: Omit the walnuts or replace with sunflower seeds or shredded coconut.
– Spiced: Add ½ tsp cinnamon or mixed spice for a warm, spiced twist.
– Chocolate chip: Fold in ½ cup dark chocolate chips for a richer version.
– Gluten-free: Use a gluten-free self-raising flour blend.
Nutrition (Per Slice, Approximate)
– Calories: 220
– Fat: 10 g
– Carbohydrates: 30 g
– Sugar: 20 g
– Protein: 3 g
– Fiber: 2 g
– Sodium: 120 mg
Note: Nutrition values are estimates and may vary depending on ingredients used.*
Final Thoughts
This Date & Walnut Slice is more than just a recipe—it’s a memory. It’s the kind of bake that brings people together, that disappears before the tea is poured, and that leaves everyone asking for the recipe. Whether you’re baking it for the first time or the hundredth, it never fails to deliver comfort, flavor, and a little bit of nostalgia.