Recipe - Individual Spinach Tarts With Red Pesto Sauce

175 g Stoned dates; chopped (6oz)
One half teaspoon Vanilla essence
2 teaspoon Kahula
Three fourths teaspoon Bicarbonate soda
175 g Self raising flour; (6oz)
75 g Butter; (3oz)
2 Eggs; beaten
Orange zest
150 g Caster sugar; (5oz)

Put the chopped dates in a bowl and pour boiling water over them. Then add
the vanilla essence, coffee essence, and bicarbonate of soda and leave to
one side.

In a large mixing bowl, combine the butter and sugar together until the mix
is light and fluffy. Now gradually add the beaten eggs, a little at a time,
beating constantly. Fold in the date mix.

Scoop the mix into 8 individual containers, place them on a baking tray and
bake in the centre of the oven for 25 minutes. When cooked, leave them to
cool for 5 minutes, then slide a palette knife around each and turn them
out. Put the puddings in a shallow tin and place under the grill. Let them
heat through for c.8 minutes and the tops will go brown and crunchy.

Converted by MC_Buster.

Per serving: 669 Calories (kcal); 70g Total Fat; (92% calories from fat);
12g Protein; 1g Carbohydrate; 538mg Cholesterol; 730mg Sodium Food
Exchanges: 0 Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.