Preheat the oven to 180°C (350°F) and grease or line an 8 x 4 inch loaf pan.

Heat 75 ml water and 75 ml milk in a saucepan until hot but not boiling.

Remove the saucepan from the heat and stir in 150 g pitted dates and 3/4 tsp baking soda.

Cover the date mixture with a lid and let it stand for 10 minutes to soften.

Whisk 60 g softened unsalted butter with 45 g brown sugar in a mixing bowl until creamy.

Gradually whisk in 75 g egg and 1 tbsp treacle until the mixture is smooth.

Whisk 1 tsp vanilla extract into the butter mixture until combined.

Blend the softened date mixture into a smooth paste.

Stir the date paste into the butter mixture until evenly combined.

Sift 1/2 tsp ground cinnamon, 135 g whole wheat flour, and 1 1/2 tsp baking powder into the wet mixture.

Fold the batter with a rubber spatula just until no dry streaks remain.

Fold most of the 1 cup walnuts into the batter, reserving a small handful for the top.

Pour the batter into the prepared loaf pan and scatter the reserved walnuts over the surface.

Bake the loaf at 180°C (350°F) for 45 to 50 minutes, until a skewer inserted in the center comes out mostly clean.

Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack.

Serve a slice warm with vanilla ice cream and a drizzle of toffee sauce.