If you only bring one thing from the Perigord Noir, it must be walnuts. This region is famous for them in their many forms from fresh or prepacked walnuts in the local markets to walnut wine, walnut lacquer, walnut gateau and not forgetting walnuts in chocolate or caramel. All are just delicious.
Every time we go to France I bring back a few prepacked packets of walnuts. This is a tried and trusted recipe.
The finished date and walnut loaf.
8 oz self-raising flour (227g)
1oz margarine (28g)
8oz stoned dates chopped (227g)
2oz walnuts chopped (58g)
1 teaspoon bicarbonate of soda
1 teacupful boiling water-left to cool
1 egg lightly beaten
4oz brown sugar (113g)
Pre-heat the oven to 175C. (4 gas)
Rub the margarine into the flour to resemble fine breadcrumbs.
Add the sugar, chopped walnuts and beaten egg. Mix well
Add the dates and the bicarbonate of soda. Mix well
Bake in a well greased 1lb loaf tin at approx. 175C. (4 gas) for about one hour.
Place a finger on top of the loaf and press lightly. If it springs back the loaf is ready.
Leave on a wire rack until the loaf is cold.
It is a lot easier to cut if you leave the loaf until the next day-enjoy.
Our French Dream 
Could you please let me know when you put the cool water in ? Regards
Tracey
Place chopped dates into the hot water and allow to cool. The date and water mixture is added towards the end, after the butter, flour, walnuts and beaten egg, bicarb. Enjoy