Name: Tipsy Tart
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 250.00 ml castor sugar; 2.00 eggs whisked; 375.00 ml flour cake, sifted; 1.00 ml Baking powder; 125.00 ml walnuts chopped; 2.50 ml salt; 250.00 ml water boiled; 250.00 ml dates pitted; 5.00 ml Bicarbonate of soda; 375.00 ml water; 15.00 ml butter; 175.00 ml brandy; 5.00 ml vanilla essence

Recipe Disclaimer

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Ingredients (14)

125.00 g	butter
250.00 ml	castor sugar
2.00	eggs — whisked
375.00 ml	flour — cake, sifted
1.00 ml	Baking powder
125.00 ml	walnuts — chopped
2.50 ml	salt
250.00 ml	water — boiled
250.00 ml	dates — pitted
5.00 ml	Bicarbonate of soda

Syrup: caster sugar

375.00 ml	water
15.00 ml	butter
175.00 ml	brandy
5.00 ml	vanilla — essence

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Method:

Preheat the oven to 180 °C and grease an
ovenproof dish. Cream the butter and sugar until pale and fluffy. Add the eggs, sifted
flour, baking powder, chopped nuts and
salt.

Pour the water into a saucepan, add
the dates and bicarbonate of soda and
bring to the boil.

Add to the flour mixture,
stirring well. Turn the batter into the pre-
pared dish and bake for 30-45 minutes.
Syrup
Boil the sugar, water and butter until
syrupy. Remove from the heat and add the
brandy and vanilla essence. Pour the hot
syrup over the baked pudding, and leave
until completely absorbed. Serve with
cream or ice cream.