Who doesn’t love tipsy tart?
This recipe for these sweet, sticky and boozy brandy puddings is brilliant.
Preparation time: 10 minutes.
Cooking time: +/- 25 minutes.
You will need:
For the pudding:
- 250g of dates, chopped
- 175ml of boiling water
- 5 ml bicarbonate of soda
- 15 ml butter
- 85g/100 ml of castor sugar
- 1 egg
- 225g/375 ml of cake flour
- 15 ml baking powder
- pinch of salt
For the syrup:
- 300g/375 ml of brown sugar
- 300ml of water
- ½ cup of brandy
- 5 ml of butter
- 5 ml of vanilla essence
You will then:
For the pudding:
Preheat oven to 180°C.
Mix the chopped dates, boiling water and bicarbonate of soda.
Beat butter and castor sugar together, using an electric beater, until light and fluffy.
Add egg and beat until creamy.
Sift dry ingredients and fold into the egg and sugar mixture alternately with the dates.
Transfer the mixture into 6 greased small foil pie dishes and bake in a preheated oven for +/- 25 minutes or bake in a medium baking dish for 35- 40 minutes.
For the syrup:
Bring the sugar, water and brandy to the boil then add the butter.
Allow to cool and add the vanilla essence.
Remove tarts from the oven when ready and pierce a few holes into each one with a cake tester.
Pour syrup over the tarts immediately.
Serving suggestions: serve hot with double thick cream.
Recipe: Bits of Carey.
