250g cut dates
1 cup sugar (1 × 250ml)
1 large egg
3 tablespoons margarine (3×12.5 ml)
1 1/2 cup flour (1 1/2×250 ml)
3 ml salt
3 ml baking powder
5 ml bi-carb
1 cup boiling water (1 × 250 ml)
1/2 cup broken pecan nuts (1/2×250ml)
(I Tupperware jelly mould 23 cm in diameter. )
Sauce
1 1/2 cups brown sugar (2×250 ml)
Pinch of salt
1 cup boiling water
1/2 cup brandy
Method
1. Mix the dates, nuts, bi-carb, margarine and boiling water together. Place one side.
2.Beat egg and super well. Add to above mixture.
4.grease Tupperware jelly mould. Place mixture into the mould and leave out
5.cook in microwave oven +- 12 minutes on roast. (Med high)
Sauce
6. Mix the brown sugar, salt and boiling water together.
7. Cook on full power for +-2 minutes.
8. Add brandy. Stir well.
9. Pour sauce over tipsy tart allowing the sauce to draw into the tart.
10. Remove for mould.
11. Allow to cool.
12. Sprinkle lightly with white icing sugar (optional)
13. Decorate centre with whipping cream.
14. Serve.
