Tipsy tartlets

Recipe from: 12/24/1992 12:00:00 AM
Ingredients 16
Servings 24
Time

Ingredients

  • MUFFINS
  • 375
    g
    dates, coarsely chopped
  • 250
    ml
    boiling water
  • 15
    ml
    bicarbonate of soda
  • 3
    extra-large eggs, beaten
  • 180
    ml
    cooking oil
  • 180
    ml
    sugar
  • 300
    g
    cake flour
  • 15
    ml
    baking powder
  • pinch salt
  • SYRUP
  • 600
    g
    sugar
  • 150
    ml
    margarine
  • 360
    ml
    water
  • 20
    ml
    caramel essence
  • 30
    ml
    rum essence
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray two muffin tins with 12 hollows each, with non-stick spray. Add dates to boiling water and boil until soft. Stir to prevent them from burning. Remove from heat and sprinkle the bicarbonate of soda over the mixture. Stir and leave to cool. Add beaten eggs to date mixture, mixing well. Add cooking oil and sugar and mix thoroughly. Sift cake flour, baking powder and salt together. Add date mixture, mixing well. Drop spoonfuls of mixture into the muffin tin hollows and bake for 12-15 minutes or until a testing skewer comes out clean when inserted into the centre of tartlets. Meanwhile, prepared the syrup. Blend all the ingredients for the syrup in a heavy-based saucepan and bring to the boil, stirring continuously until all the sugar has dissolved. Boil for one minute and remove from the heat. Cool tartlets slightly before removing from the tins and dipping them into boiling syrup. Place on a wire rack to cool. Makes about 24 tartlets.
 

Read more on: bake  |  fruit
 

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