Tipsy Tart
Ingredients
BATTER
250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml cake flour
2 ml baking powder
pinch salt
125 g butter, at room temperature
250 ml white sugar
2 extra-large eggs
100 g walnuts, chopped
100 g glace cherries, halved
SAUCE
15 ml butter
190 ml brown sugar
250 ml water
3 ml vanilla essence
125 ml brandy
250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml cake flour
2 ml baking powder
pinch salt
125 g butter, at room temperature
250 ml white sugar
2 extra-large eggs
100 g walnuts, chopped
100 g glace cherries, halved
SAUCE
15 ml butter
190 ml brown sugar
250 ml water
3 ml vanilla essence
125 ml brandy
Methods/steps
Preheat the oven to 180 ?C
Butter a 27 cm ovenproof dish with butter or spray with non-stick spray
Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water
Set aside to cool
Sift the cake flour, baking powder and salt together
Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition
Sift the dry ingredients on top and add the nuts and cherries
Add the dates, stirring until well mixed
Turn the batter into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean
Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved
Bring to the boil and reduce the sauce until it turns syrupy
Remove from the heat and stir in the vanilla essence and brandy
Pour the sauce over the hot tart as soon as it comes out of the oven
Serve lukewarm or at room temperature with custard or whipped cream
Butter a 27 cm ovenproof dish with butter or spray with non-stick spray
Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water
Set aside to cool
Sift the cake flour, baking powder and salt together
Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition
Sift the dry ingredients on top and add the nuts and cherries
Add the dates, stirring until well mixed
Turn the batter into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean
Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved
Bring to the boil and reduce the sauce until it turns syrupy
Remove from the heat and stir in the vanilla essence and brandy
Pour the sauce over the hot tart as soon as it comes out of the oven
Serve lukewarm or at room temperature with custard or whipped cream
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