Tipsy tart
Tipsy tart Ingredients250g (1 cup) dates, seeded and chopped200ml boiling water5ml (1 tsp) bicarbonate of soda30ml (2 tbsp) butter200g (1 cup) sticky brown sugar1 extra-large egg180g (1 cups) cake flour20ml (4 tsp) baking powderPinch of salt60ml ( cup) chopped pecan nuts8-10 whole pecan nutsSyrup200g (1 cup) soft brown sugar185ml ( cup) water5ml (1 tsp) vanilla essence15ml (1 tbsp) butter80ml ( cup) brandyMaraschino cherries (optional)Fresh cream, whipped, to serveMethodPlace the dates in a heatproof glass bowl and pour over the boiling water. Stir in the bicarbonate of soda and allow to cool.In a separate bowl, beat together the butter, sugar and egg till creamy. Sift the flour, baking powder and salt together and mix into the creamed mixture alternately with the date mixture. Stir in the chopped nuts.Pour the batter into a baking dish or individual ramekins, push the whole nuts into the top, and bake at 180ºC for30-40 minutes (15-20 minutes for individual ramekins). Remove and allow to cool.For the syrup, heat the sugar and water in a saucepan on the stove, stirring until the sugar has dissolved, then boil for5 minutes. Remove from heat and stir in vanilla, butter and brandy.Pour syrup over the cooled tart and serve topped with cherries (optional) and whipped cream.Serves 6-8..
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