|
225 g/8 oz/1 cup stoned (pitted) dates,
chopped
250 ml/8 fl oz/1 cup boiling water
2.5 ml bicarbonate of soda (baking soda)
100g/4 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
2 eggs
175 g/6 oz plain (all-purpose) flour
2.5 ml baking powder
2.5 ml ground ginger
A pinch of salt
50 g/2 oz chopped mixed nuts
50 g/2 oz biscuit (cookie) crumbs
For the syrup:
450g/1 lb/2 cups soft brown sugar
250 ml/8 fl oz/1 cup boiling water
15 g/1 tbsp butter or margarine
5 ml/1 tsp ground cinnamon
60 ml/4 tbsp brandy or rum |
|
Method:
Mix together the dates, 200 ml/7 fl
oz/scant 1 cup of the boiling water and the bicarbonate of soda, stir
well and leave to stand. Cream together the butter or margarine, sugar
and remaining boiling water until light and fluffy. Gradually beat in
the eggs, then fold in the flour, baking powder, ginger and salt. Stir
in the nuts, biscuit crumbs and date mixture. Spoon into a greased and
lined 20 cm/8 in square cake tin (pan) and bake in a preheated oven at
190°C/375°F/ gas mark 5 for 30 minutes until golden brown and springy
to the touch.
To make the syrup, bring the all the ingredients except the brandy or
rum to the boil in a pan. Simmer for 5 minutes, then leave to cool.
Stir in the brandy, then spoon the syrup over the hot tart. Cool to
lukewarm before serving.
|
