In a large bowl crush/crumble weet bix then add your chopped dates, sugar, bi carb and give a bit of a stir.
Add butter and boiling water to the bowl then let sit for 5 minutes to soften.
While the weet bix are sitting mix baking powder and salt to flour. Lightly beat your egg in a cup.
When your 5 minutes are up add the flour, walnuts and egg to your weet bix bowl and fold in, don't over mix.
Pour mix into a lined loaf tin and bake for 45 minutes.
Once checked with a skewer to see if it's cooked take out of the oven and let sit for 10 minutes before taking out of the tin to cool further on a wire rack.
Notes
This can also be baked in a slice tray (28 x18cm) for about 25-30 minutes with a skewer check.Could also be served warm with ice cream and caramel sauce for dessert.Nice sliced as is or with butter.I've frozen this and defrosted at room temp for 20-30 mins.