Cream the butter and sugar, add the egg and beat well. Stir in the dates and walnut then add sifted flour, salt and baking powder, adding sufficient milk to make a soft mixture. Spread into a greased tin 8 ½ inch by 11 inch and
bake for 25 minutes in a moderate oven. Allow to cool a little, and then cut into 24 pieces. Leave in the tin to cool and store in an airtight tin.