Tipsy tart

01 October 2015 - 02:19

By Sunday Times Food Weekly

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 hea...

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