Tipsy Tart


Tipsy Tart
Serves 6 – 8  (double the recipe for dessert for 12)

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)


  1. 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.
  2. Cream the butter and sugar and gradually add the lightly beaten egg.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the warm syrup over the pudding as it comes out of the oven.
  8. Serve the pudding hot or cold with cream or ice-cream.