Date Mini Loaves
Photography by Josh Griggs.
Pretty much the best thing in the universe with a strong cup of tea on an autumn afternoon.
Makes: 8 mini loaves or 12 muffins
INGREDIENTS
1 cup dates, pitted and chopped
1 cup water
65 grams butter
½ cup golden syrup
½ cup caster sugar
1 teaspoon baking soda
1¼ cups self-raising flour
1 cup wholemeal flour
1 tablespoon ground ginger
1 large egg
½ cup finely chopped crystallised ginger
Equipment: Grease and line an 8-pan mini loaf tin or a 12-hole muffin tin.
METHOD
Preheat the oven to 170°C fan bake.
Put the dates in a medium-large pot with the water, butter, syrup and sugar. Heat, stirring, until the butter is melted. Add the baking soda and whisk until frothy, then leave to cool for 10 minutes. Whisk the flours and ground ginger together in a large bowl. Whisk the egg into the butter mixture, then add to the dry ingredients along with the chopped ginger, reserving a few tablespoons for topping. Stir to combine, then spoon into the prepared tin. Top with the reserved crystallised ginger and bake for 30 minutes (or 20-25 minutes if using a muffin tin), or until the tops are risen and bounce back when gently pressed. Leave to cool for 10 minutes before removing from the tin.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!