Tipsy Tart
Serves 6 – 8 (double the recipe for dessert for 12)
| Ingredients | |
| 125g | dates, stoned and chopped |
| 160ml | boiling water |
| 2,5ml | bicarbonate of soda |
| 60g | butter |
| 100g /125ml | soft brown sugar |
| 1 | large egg, beaten |
| 140g/250ml | cake wheat flour |
| 2,5 ml | baking powder |
| 1ml | salt |
| 5 ml | cinnamon |
| 5 ml | ginger |
| Pinch nutmeg | |
| Zest of 1 orange (use juice of the orange in syrup) | |
| 50g | pecans, roughly chopped |
| Ingredients for syrup | |
| 150ml | soft brown sugar |
| 10g | butter |
| 50ml | water |
| 50ml | orange juice |
| 1ea | cinnamon quill |
| 5ml | vanilla essence |
| Pinch of salt | |
| 60ml | ginger brandy (can also use brandy) |
Method
- Pour the boiling water over the chopped dates in a medium size saucepan. Bring to the boil over low heat. Remove from heat and add the bicarbonate of soda and leave mixture to cool.
- Cream the butter and sugar and gradually add the lightly beaten egg.
- Sift the cake wheat flour, baking powder, salt and spices together and fold into the creamed mixture. Add the soaked dates and orange zest, mix to combine.
- Pour into a baking dish. For a small pudding use a 1.5-litre baking dish and a 3-litre dish for the double pudding.
- Sprinkle the roughly chopped pecans on top and bake at 180°C for 30 minutes (small pudding) or 40 minutes (large pudding), or until pudding springs back when pressed at the centre.
- Prepare the syrup while the pudding is baking. Heat the sugar and water, bring to the boil for 5 minutes, remove from the heat, add the vanilla essence, brandy, salt and butter.
- Pour the warm syrup over the pudding as it comes out of the oven.
- Serve the pudding hot or cold with cream or ice-cream.
