Weetbix Date Loaf
Wendy Hays
As I flip through my old recipe books and folders, I come across many recipes identified by the name of the person who shared them.
Nancy’s Apple Blossom Cakes, Aunty Freda’s Meringue and Heather’s Sausage Casserole to name but a few.
Many of my go-to recipes came from family, friends, colleagues and even past students. Each recipe has a bit of story and I can often recall the specific event or occasion which lead to the recipe being shared.
Modern recipe books rarely seem to aknowledge the origin of the contents but I’m sure that many contain recipes gleened from others that have been tweaked and renamed.
This month’s recipe comes from my neighbour.
Pat’s Weetbix Date Loaf is easy to make, freezes well and is even more moist if kept in an airtight container for a few days before slicing and buttering.
One thing I know for sure is that food always tastes better when someone else makes it!
Pat’s Weetbix Date Loaf
Ingredients
3 Weetbix – crushed
1 C Chopped dates
1/2C brown sugar
50 g butter – chopped
1 ts. bicarbonate of soda – scant
1 C boiling water
1 C self – raising flour
½ C – 1 C of chopped pecans or walnuts (optional)
Method
Grease and line a loaf tin with paper.
Preheat oven to 180C.
Pour boiling water over the crushed Weetbix, chopped dates, butter, brown sugar and bicarbonate of soda.
Allow to cool for about 15 minutes until the butter has melted. Stir occasionally.
Gently mix in the flour (and nuts if using) with a metal spoon.
Spoon into prepared loaf tin and bake for 30 – 45 minutes or until judged cooked when tested with a skewer.
