BAKED FRUIT COCKTAIL TART WITH BRANDY
Jingle all the way!
It yields a large tart, use your oven roasting tin to bake it in.
Halve the recipe for a normal size oven proof dish. (8 portions)
- Batter:
- 3 cups self-raising flour
- 2 teaspoons bicarbonate or soda
- large pinch of salt
- 3 large eggs
- 1½ cups white or light brown sugar
- 1 cup fruit cake mix (raisins, cherries, a few nuts, sultanas, etc.)
- 3 x 410 g tins of fruit cocktail in juice (use with juice)
- 1 teaspoon vanilla essence
- Caramel Brandy Sauce
- 1 tin Nestlé ideal evaporated milk
- 1 cup sugar
- 4 tablespoons butter
- ½ to one cup brandy
- 2 teaspoons caramel or vanilla essence
Sift the self-raising flour, baking soda and salt together.
Beat the eggs and sugar together.
Add vanilla essence, tinned fruit, and juice in which the fruit was preserved, to egg and sugar mixture.
Add dry ingredients to the mixture and mix.
Pour the batter into a greased oven dish.
Bake for 30 to 40 minutes in an oven, preheated to 180°C, while you make the caramel sauce.
Sauce:
Bring all the ingredients, except the caramel or vanilla essence, to the boil in a saucepan.
Reduce the heat and simmer for 3 to 5 minutes.
Remove sauce from the stove and add caramel or vanilla essence.
Pour the hot sauce over the hot tart as soon as it comes out of the oven.
Serve lukewarm with custard or ice cream.
Recipe and photo : Louise Groenewald
