Tipsy Tart



250g (1 cup) dates, chopped
185ml boiling water
5ml (1 teaspoon) bicarbonate of soda
30ml (2 Tablespoons) butter or brick margarine
250ml (1 cup) Huletts White Sugar
1 egg
375ml (1 ½ cups) cake flour
20ml (4 teaspoons) baking powder
Pinch of salt
60ml ( ¼ cup) pecan nuts, chopped

310ml (1 ¼ cups) Huletts White Sugar
185ml water
5ml (1 teaspoon) vanilla essence
15ml (1 Tablespoon) butter
60ml ( ¼ cup) brandy



  1. Pour boiling water over dates and bicarbonate of soda. Allow to cool.
  2. Beat butter/margarine, sugar and egg together.
  3. Sift dry ingredients and add, alternately with the date mixture.
  4. Stir in nuts and pour into 2 x 20cm greased tart plates and bake at 180°C for 30 - 40 minutes. Remove from oven, and allow to cool.
  5. Dissolve the sugar in the water and boil for 5 minutes.
  6. Add the vanilla essence, butter and brandy. Pour over cooled tarts.
  7. Decorate with piped whipped cream and cherries.