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Ingredientstart:1 cup dates 1 cup boiling water 1 scant teaspoon bicarbonate of soda 1 tablespoon butter 1 cup brown sugar [demerara / sugar in the raw] 1 egg 1/4 cup nuts 1&1/4 cups flour 4 scant teaspoons baking powder 1/4 teaspoon salt syrup: 1 cup brown sugar 3/4 cup water 1 teaspoon vanilla extract 1 tablespoon butter |
Handy HintDo not use chopped dates but buy whole ones and chop them yourself for good flavour [actually its easiest to cut them up with kitchen scissors] |
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MethodPour boiling water over chopped dates, butter and bicarb.Switch on oven. Beat egg, gradually beat in sugar - use a fairly large bowl as you will add other ingredients to this. Sift flour, salt and baking powder onto plate and stir in by degrees alternately with dates to egg and sugar. Add nuts. Pour into oven-proof dish in which dessert will be served [a round 9" bowl is good] Bake at 375 for 25-30 minutes. The top should be brown and the centre firm but watch it doesn't burn because it suddenly darkens up at the end of cooking time. Remove from the oven gently and allow to cool in a warm spot otherwise centre may collapse. While this is baking make the syrup. Dissolve sugar and water in pan then boil for 5 minutes and remove from stove. Add vanilla extract and butter and stir to dissolve, then add brandy. Allow to cool and pour over the tart. Chill in the fridge, at least overnight - the more it stands the better it tastes. Serve with whipped cream or plain fat free yoghurt. | |||||||||||||||||||||
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