Scottish Tea Bread (Dates and Walnut Canned Bread)

1. Grease two loaf pans or five 15 oz aluminium cans. Heat oven to 350°F.

2. Chop dates into pieces and transfer to a bowl. Pour hot milk over it. Add yogurt and baking soda. Mix and cover with a lid. Let it stand for an hour or more.

3. Using a fork or hand blender, pulse the date mixture a few times and reserve it.

4. Sift together flour, salt, and all spice.

5. In a separate bowl, whisk together butter, sugar, vanilla, zest, and eggs.

6. Add the flour mixture and date mixture to the wet ingredients and mix till combined. Fold in the chopped walnuts.

7. Divide batter evenly into prepared pans and bake for 45 minutes in cans or 55 minutes in loaf pans.

8. Let them cool in pans for 5 minutes, then remove.

9. For whipped cream cheese: Heat four cups of milk to just under the boiling point. Turn off heat and add lemon juice. Let sit for ten minutes to curdle.

10. Line a colander with cheese cloth and pour curdled milk through it to drain whey, forming a solid ball of curds.

11. Transfer curds to a bowl and add cream, milk, salt, and lemon zest. Whisk until creamy.

12. Slice the bread into thin slices and serve with tea and cream cheese spread.