60g butter
1 c (250ml) boiling water
1 c (180g) chopped seeded dried dates
1/2 tsp baking soda
1 c (220g) packed brown sugar
2 c (300g) flour
2 tsp baking powder
1/2 c (60g) chopped walnuts
1 egg, lightly beaten
Line a loaf tin.
Stir the butter and the water in a medium saucepan over low heat until the butter melts. Remove from heat and stir in the chopped dates and baking soda. Add the remaining ingredients and mix until combined.
Place the tins upright on a baking tray, spoon the mixture into the tins (just over half way each) and replace the lids. Bake the rolls 180°C for 45 to 50 minutes. Stand for 10 minutes then remove the ends of the tins and shake tins gently to release the rolls onto a wire rack.