Preheat the oven to 180°C. Line four 7 x 13cm mini loaf tins with baking paper.
Place the dates, water, brown sugar and margarine into a medium saucepan. Bring to the boil then remove from the heat and stir in the baking soda. Set aside for 10 minutes to cool.
Place the Weet-Bix biscuits, self-raising flour and mixed spice in a large mixing bowl. Add the eggs and the cooled date mixture. Mix to combine then stir through the walnuts.
Divide the mixture into the loaf tins. Bake in the preheated oven for 25 to 30 minutes or until a cake tester inserted into the centre of one of the loaves comes out clean. Cool on a cake rack.
Preheat the oven to 180°C. Line four 7 x 13cm mini loaf tins with baking paper.
Place the dates, water, brown sugar and margarine into a medium saucepan. Bring to the boil then remove from the heat and stir in the baking soda. Set aside for 10 minutes to cool.
Place the Weet-Bix biscuits, self-raising flour and mixed spice in a large mixing bowl. Add the eggs and the cooled date mixture. Mix to combine then stir through the walnuts.
Divide the mixture into the loaf tins. Bake in the preheated oven for 25 to 30 minutes or until a cake tester inserted into the centre of one of the loaves comes out clean. Cool on a cake rack.
