Preparation:

1: Preheat and prepare the tin

Preheat your oven to 180°C (160°C fan-forced). Line a 20 x 30 cm slice pan or a square 20 x 20 cm tin with baking paper, ensuring there’s some overhang on the sides to help lift the slice out later.

2: Soften the dates

Place the chopped dates into a medium bowl. Pour the boiling water over the dates and stir in the bicarbonate of soda. Let this sit for 10 minutes. The soda helps break down the dates and softens them into a rich, sweet mixture—this step is essential for the slice’s iconic texture.

3: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2–3 minutes using an electric mixer. The brown sugar adds a rich molasses flavour that complements the dates perfectly.

4: Add eggs and vanilla

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract. Don’t worry if the mixture looks a little separated—it will come together once you add the flour.

5: Add the date mixture

Fold the cooled date mixture (including the liquid) into the creamed butter mixture using a spatula or wooden spoon. Stir gently to combine without overmixing.

6: Add flour, salt, and walnuts

Sift in the self-raising flour and add a pinch of salt. Stir until just combined. Fold in the chopped walnuts, distributing them evenly through the batter.

7: Bake

Pour the mixture into your prepared tin and smooth the surface. Bake for 30–35 minutes, or until golden on top and a skewer inserted in the centre comes out clean.

8: Cool and slice

Allow the slice to cool completely in the tin before lifting it out using the baking paper. Once cooled, cut into squares or bars. For a touch of elegance, dust lightly with icing sugar before serving.