Tipsy tart

This family favourite is ideal Christmas celebration fare!

1 1/4 cups flour
1/4 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt

Sift together the dry ingredients.

1/2 cup sugar
1 tablespoon butter (or other buttery spread)
1 egg

Cream together the sugar and butter, then beat in the egg.

1 cup chopped walnuts (100 g) and a few halves for decoration
1 1/2 cups chopped dates (250 g, no pips)
1 cup boiling water

Add nuts, dates and dry ingredients, then the water little by little and mix thoroughly.
Pour in a pie dish and decorate with walnut halves.
Bake at 190 degrees Celsius for 25-30 minutes.

While the tart is baking, make the syrup:

2 cups sugar
1 cup water
1/2 teaspoon salt

Place in a pot on the stove, heat while stirring, and boil for 6 minutes.
Allow to cool a little, then add:

1 tablespoon butter
1 tablespoon vanilla essence
1/2 cup brandy

Once the tart is out of the oven, slowly pour the hot syrup over the hot tart. Prick holes in the tart with a thin skewer so the syrup can seep into the tart. Keep spooning the syrup over the tart until all the syrup is absorbed.

This tart is best made the day before serving.
Serve either cold (on a hot day) or slightly warmed (on a cold day).
Serve with heavy (unsweetened) cream.