DATE AND WALNUT LOAF

A tried and tested treat
for the lovelorn:

Take fat you’ve been chewing
with the sugar daddy;
add a good egg, lots of zest
then flowers
(self-raising saves effort!)
and some old fruit.
Moisten with alcohol then mix well;
ideally there should be plenty of dough.

Bake at a high temperature -
dates should be hot, hot, hot.
Final texture should be soft and giving -
definitely not crusty.

Take care when serving:
taken prematurely, it’ll be overly fresh;
wait too long and you’ll find it’s crumbly.

For maximum appreciation,
butter them up first
(middle-aged spread is an acquired taste).
Why not have jam on it too?

It could be a recipe for disaster
so use your loaf -
enjoy the dates
but avoid all nuts!