Name: Tipsy tartlets
Yield: 24 servings
Cuisine: Bake
Ingredients: 375.00 g dates chopped; 250.00 ml water boiled; 15.00 ml Bicarbonate of soda; 3.00 eggs large, beaten; 180.00 ml oil; 180.00 ml sugar; 300.00 g flour cake; 15.00 ml Baking powder; salt pinch; 600.00 g sugar; 150.00 ml margarine; 360.00 ml water; 20.00 ml caramel essence; 30.00 ml rum essence

Recipe Disclaimer

Tap for method

Ingredients (14)

MUFFINS

375.00 g	dates — chopped
250.00 ml	water — boiled
15.00 ml	Bicarbonate of soda
3.00	eggs — large, beaten
180.00 ml	oil
180.00 ml	sugar
300.00 g	flour — cake
15.00 ml	Baking powder
	salt — pinch

SYRUP

600.00 g	sugar
150.00 ml	margarine
360.00 ml	water
20.00 ml	caramel — essence
30.00 ml	rum — essence

Tap for ingredients

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.