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Tipsy Tart

Recipe submitted by MR84

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Served warm or cold, this tart is a favourite always. Easy to make, it is sticky and delicious with the sweet flavour of soft dates and brandy. Served with cream or icecream, it is hard to resist.

Serves 4 to 6

Ingredients

Mix together:
1 cup chopped dates
1 cup boiling water
1 tsp bicarb.
cream together:
1 egg
1 cup sugar
2 tbs butter
Sift together:
1¼ cups flour
¼ tsp salt
¼ tsp baking powder
Syrup:
1¼ cups sugar
1 tbs butter
¾ cups water
¼ cups brandy

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Method

To creamed ingredients, alternately mix date mixture and sifted ingredients. Cherries, nuts or other fruits may be added if desired. Pour into a greased dish and bake for 20 to 30 minutes at about 190C or until skewer comes out clean.
For Syrup:
Boil together for five minutes the sugar, butter and water. Allow to cool a little and then add the brandy. Pour over the cake immediately on removal from the oven. May be decorated with cream or served with cream or icecream separately.

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Notes & Tips

Rum, sherry or any other flavouring may be substituted but I think brandy tastes best. This recipe was a favourite in our home as a child and I have been eating it for more than 50 years and now make it myself often. I use a skewer to make small holes all over the cake before pouring the syrup over to aid even distribution of the syrup.