Brandy or Rum Tart Recipe

• 225 g or 1 cup Stoned (Pitted) Dates (chopped)
• 250 ml Boiling Water
• 2.5 ml Baking Soda
• 100 g Butter or Margarine (softened)
• 175 g Castor Sugar
• 2 Eggs
• 175 g all purpose Flour
• 2.5 ml Baking Powder
• 2.5 ml Ginger (ground)
• A pinch of Salt
• 50 g Mixed Nuts (chopped)
• 50 g Biscuit Crumbs
  
  For the syrup
• 450 g Soft Brown Sugar
• 250 ml Boiling Water
• 15 g or 1 tbsp Butter or Margarine
• 1 tsp Cinnamon (ground)
• 4 tbsp Brandy or Rum

• Mix the dates, 1 cup of the boiling water and baking soda well and leave to stand.
• Beat the butter or margarine, sugar and remaining boiling water until light and fluffy.
• Gradually beat in the eggs.
• Now fold in the flour, baking powder, ginger and salt.
• Stir in the nuts, biscuit crumbs and date mixture.
• Spoon this mixture into a greased and lined square cake pan.
• Bake in a preheated oven at 190 degrees C for 30 minutes or until golden brown and springy to the touch.
• Make the syrup by bringing all ingredients except the brandy or rum to boil in a pan.
• Simmer for 5 minutes.
• Leave to cool for some time.
• Stir in the brandy in the syrup.
• Now spoon the syrup over the hot tart.
• Cool to lukewarm before serving.