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Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 20 × 30 cm baking tin and line with baking paper, allowing it to overhang the two long sides.
Place the dates in a saucepan with 200 ml water. Bring to the boil, then reduce the heat and simmer gently for 10 minutes, making sure the water doesn’t evaporate completely. Add the bicarbonate of soda and leave to cool.
Place 185 g of the butter, the flour, vanilla, baking powder, eggs and 75 ml of the milk into a food processor. Process in short bursts for about 1 minute, or until well combined. Add the cooled dates and pulse until just combined—don’t overprocess.
Spread the mixture into the prepared tin and bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool.
Place the remaining butter and milk together with the brown sugar into a saucepan and heat gently until the sugar dissolves. Stir in the icing sugar until smooth. Spread over the cooled slice and sprinkle with the chopped walnuts.