Date and Walnut Tart

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Pudding Recipe = Date and Walnut Tart - Serves 8-10

250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml SR flour
2 ml baking powder
Pinch salt
125 g butter, at room temperature
250 ml white sugar
2 large eggs
100 g walnuts, chopped
100 g glace cherries, halved

15 ml butter
190 ml brown sugar
250 ml water 3 ml vanilla essence
125 ml brandy

Preheat the oven to 180 ºC. Grease a 30cm ovenproof dish. Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water. Set aside to cool. Sift the flour, baking powder and salt together. Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition. Sift the dry ingredients on top and add the nuts and cherries. Add the dates, stirring until well mixed. Turn the mixture into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean. Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved. Bring to the boil and reduce the sauce until it turns syrupy. Remove from the heat and stir in the vanilla essence and brandy. Pour the sauce over the hot tart as soon as it comes out of the oven. Serve with custard or ice cream.