BRANDY PUDDING (TIPSY TART )
Getting “tipsy” for the end of 2021. Cheers from us.
- 250 g dates, roughly chopped
- 250 ml water
- 5 ml bicarbonate of soda
- 100 g butter, softened
- 200 ml caster sugar
- 1 egg
- 250 ml plain flour
- 5 ml baking powder
- 100 g pecan nuts, chopped
- Syrup:
- 250 ml sugar
- 120 ml water
- 120 ml brandy
- 5 ml vanilla essence
- 30 ml butter
- ½ teaspoon ground cinnamon
Preheat the oven to 180ºC and grease an oven-proof dish.
Combine the dates with the water in a small pot and bring to the boil.
Remove from the heat and add the bicarbonate of soda.
Cream together the butter, sugar and egg.
Sift the flour and baking powder and add to the creamed mix together with the cooled dates and mix well.
Mix in the nuts and pour into the greased dish.
Bake for about 40 minutes to 1 hour or until a skewer comes out clean.
Syrup :
Boil the sugar, water, butter and vanilla essence together until the desired syrupy consistency is reached – about 1 – 2 minutes.
Add the brandy and cinnamon and mix well.
Pour syrup over hot pudding/tart as soon as it comes out of the oven.
Serve the rest of the syrup with servings and top with some whipped cream/ice cream (or custard if you prefer.)
Recipe and photo: Amanda Conradie
