Ingredients:

• 60 gms – Corn flour
• 125 gms – Butter or margarine
• 1.5 cup – walnuts, chopped
• 2 eggs
• 1 cup – dates, chopped
• 1 cup – boiling water
• 1 tsp – bicarbonate of soda
• 1.5 cups – flour
• 1 tsp – baking powder
• For Fudge Sauce:
• 4 tbsp – Butter
• 2 tsp – Lemon juice
• 1.5 cups – water
• 1.5 cups – Sugar
• 1.5 cup – Cream (optional)

Method:

1. Pour the boiling water over the dates, add the bicarbonate of soda and allow to froth.
2. Leave to soak – overnight if possible.
3. Sift the dry ingredients, the flours, and baking powder.
4. Beat the butter (or margarine) and sugar, until light and creamy.
5. Add the eggs and stir in the sifted dry ingredients. Add the nuts.
6. Bake at 1901.5 degree C for 35-45 mins in a well greased pie dish.
7. Make a Fudge Topping:
8. Add all the ingredients and heat to gentle boil until the sugar is dissolved and slightly thickened.
9. Remove the tart when cooked and a toothpick comes out clean.
10. Pour over the fudge topping immediately and leave for 20 mins for the sauce to be absorbed before serving with fresh cream.