Preheat the oven to 180°C/355°F. Grease a large glass or ceramic ovenproof dish (I used a 9 Inch or 23cm square or round baking dish, it should hold about 1.5 liters or ½ a quart).
Place the cup of chopped dates in a heatproof bowl. Sprinkle the baking soda over the dates. Pour the hlaf cup boiling water over the dates, and allow the dates to soak in the boiling water until cool. This will take between 5 and 15 minutes.
1 cup dates, 1 teaspoon baking soda, ½ cup boiling water
In a large mixing bowl, beat the butter, sugar and eggs together until light and fluffy.
¼ cup butter, ½ cup white granulated sugar, 2 eggs
Sift the flour, baking powder and salt over the butter mixture. Then pour the date mixture into the large bowl, and mix together until combined.
1¼ cups plain flour, 1 teaspoon baking powder, ½ teaspoon table salt
If adding in nuts, stir them through the brandy tart batter.
½ cup chopped walnuts or pecans
Pour the tipsy tart sponge into your baking dish. Bake the tipsy tart for 30 to 40 minutes or until a skewer or cake tester comes out clean. Poke the tart all over with the toothpick or cake tester.