Baking with ProCook – Date and Walnut Loaf

Date and Walnut Loaf
Date and Walnut Loaf

We are in the process of testing the full silicone baking range from ProCook – all 6 pieces of it… At first we thought that we will make something we normally bake, you know one of our favourite recipes, but once the bakeware arrived we noticed that on the external packaging with every mould there was a recipe on the back, a suggested use of the mould… so we decided that it would be good to try and re-create them.

Today is day one of our adventure with ProCook and so we created a Date and Walnut Loaf following the easy steps as provided on the back of the packaging.

Date and Walnut Loaf Recipe - really easy to follow
Date and Walnut Loaf Recipe – really easy to follow

I will write below all the ingredients and steps as seen in the pictures, just in case you want to make it yourself, so it is easier to copy/paste.

That's all you need...
That’s all you need…
... and now in correct measurements...
… and now in the correct measurements…

Ingredients:

  • 100g chopped dates
  • 100g chopped walnuts
  • 175g plain flour
  • 175g butter
  • 175g light soft brown sugar
  • 3 eggs, beaten
  • 25g whole walnuts to decorate

Method:

Ready for action!
Ready for action!

Lightly grease the silicon loaf mould; we had to do this as recommended for the initial use.

Soaking time...
Soaking time…

Place chopped dates in heat proof bowl and add 4 tbsp of boiling water and set aside for 10 minutes.

Mixing steps
Mixing steps

Cream the butter and sugar until pale and fluffy.

Sift the flour and add beaten eggs and mix well.

Now drain the dates and add to the mixture with the chopped walnuts, and stir to combine.

Finishing touches
Finishing touches

Turn the mixture into a loaf mould.

Arrange walnut pieces on top and bake in an oven at 170C / 325F / Gas 3 for about 50 minutes.

Ready when inserted skewer comes out clean.

Time to cool down!
Time to cool down!

Turn out and cool on a wire rack.

Cut to desired slices and enjoy!

Yummy
Yummy

This was first time we have baked a loaf like this, of course we have had a Date and Walnut cake, it is after all a popular cake, but this is the first attempt at creating one.

The task complete we are left with the impression that it must rank as one of the easiest cakes to make in the world, 15 minutes from initial thought to popping it in the oven. OK that may be extended if like us you own a tired old cooker that wheezes and puffs it way to temperatureJ.

For the hour of cooking, our cake took a little longer than the stated 50 minutes, the kitchen was filled with a wonderful aroma and we were positively salivating to try out the cake. Patience is a virtue often in short supply and this was one of those times…

Once cooked we let it cool for half an hour in the mould before trying to remove it, and what a pleasant surprise, it just fell out there was no need for cutting around the cake to help ease it out like in a traditional tin.

Then comes the part we all love and enjoy, no not the eating… patience remember, I am talking about the washing up! Even this is not a problem for they are dishwasher safe and come up a treat. One thing that you will need to do, or at least we do maybe it’s because of our dishwasher, but when you come to unload the dishwasher the moulds will still be wet so you need to air dry them on a draining board before storing, not bad as problems go hey. For those readers not blessed with the joy of a dishwasher rest assured the silicone moulds are very easy to clean; which is handy as you are not meant to use any scrubbing brushes on them or you will ruin them.

So in conclusion our feelings after day one of six are that the moulds do the job admirably, easy to work with and easy to clean. If you are a traditionalist and only cook in tins then our experience today would make us urge you to try this new fangled modern cooking utensil, you will enjoy the benefits brought from the new materials.

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