Tipsy Tart

250 g (1/2 lb) dates
5 ml (teaspoon) bicarbonate of soda
250 ml (1 cup)boiling water
125 ml (1/2 cup) butter
250 ml (1 cup) sugar
2 eggs
500 ml (2 cups) flour
5 ml (1 teaspoon) baking powder
2.5 ml (1/2 teaspoon) salt
250 ml (1 cup) chopped walnuts (or pecans)



  1.  Chop dates into small pieces.
  2. Add bicarb. to hot water and add half of the dates, stir and let cool.
  3. Cream  the butter and sugar and add eggs one by one. Mix well.
  4. Sift dry ingredients and fold into butter mixture.
  5. Add dry dates and nuts and then the date/bicarbonate of soda mixture. Mix well.
  6. Scoop the mixture into two pie dishes with diameter of 22 cm (9 inches) or into one square ovenproof dish.
  7. Bake for 30 to 40 minutes at 40 minutes at 180 degrees C / 350 degrees F.
  8. Pour warm syrup carefully over tart when it comes out of the oven.
  9. Serve warm or cold with  whipped or scald cream.



312 ml (1 1/4 cup) sugar
12.5 ml (1 tablespoon) butter
187 ml (3/4 cup) water
5 ml (1 teaspoon) vanilla
Pinch of salt
125 ml (1/2 cup) brandy



  1. Boil first three ingredients together for 5 minutes
  2. Remove from heat and add  vanilla, salt and brandy. Stir well.

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